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牛奶和奶油化学分析方法.第7部分:牛奶乳糖含量测定.第2节:常规法
Methods for chemical analysis of liquid milk and cream - Determination of lactose content - Routine method
参考页数：4P;A4
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酪蛋白和酪蛋白酸盐.水含量的测定(参照法)
Caseins and caseinates - Determination of moisture content (Reference method)
参考页数：18P.;A4
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牛奶和奶油化学分析方法.第10部分:可滴定酸度测定.第2节:奶油测定方法
Methods for chemical analysis of liquid milk and cream - Determination of titratable acidity - Method for cream
参考页数：4P.;A4
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酪蛋白和酪蛋白酸盐.乳糖含量的测定.光度法
Caseins and caseinates - Determination of lactose content - Photometric methods
参考页数：16P.;A4
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酪蛋白和酪蛋白酸盐.脂肪含量的测定.重量分析法(参照法)
Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
参考页数：24P.;A4
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酸奶.特征微生物的计数.37℃时的菌落计数技术
Yogurt. Enumeration of characteristic microorganisms. Colony-count technique at 37 C
参考页数：20P;A4
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牛奶和奶油的化学分析方法.洗涤剂/消毒剂残留物的测定
Methods for chemical analysis of liquid milk and cream - Detection of detergent/disinfectant residues
参考页数：4P.;A4
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乳糖.含水量的测定.卡尔费歇尔法(ISO 12779-2011).德文版本EN ISO 12779-2013
Lactose - Determination of water content - Karl Fischer method (ISO 12779:2011); German version EN ISO 12779:2013
参考页数：14P.;A4
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牛奶和乳制品.用三酸甘油酯的气相色谱分析测定牛奶脂肪纯度(基准方法)(ISO 17678-2010).德文版本EN ISO 17678-2010
Milk and milk products - Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) (ISO 17678:2010); German version EN ISO 17678:2010
参考页数：29P;A4
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乳糖.含水量的测定.卡尔费歇尔法(ISO 12779-2011).德文版本EN ISO 12779-2013
Lactose - Determination of water content - Karl Fischer method (ISO 12779:2011); German version EN ISO 12779:2013
参考页数：14P.;A4
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