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精制谷物制品. 脂肪酸度的测定
Milled cereal products. Determination of fat acidity
参考页数：16P.;A4
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小麦粉.面团的物理特性.第2部分:用拉伸仪法测定流变学特性
Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph
参考页数：14P;A4
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谷类和谷类制品.湿气含量的测定.参照法
Cereals and cereal products - Determination of moisture content - Reference method
参考页数：16P;A4
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硬质小麦粗粒面粉制造的通心面.感官分析法评定蒸煮品质.第2部分:常规法
Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method
参考页数：12P;A4
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大豆制品. 尿素酶活性的测定
Soya bean products - Determination of urease activity
参考页数：5P.;A4
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小麦和小麦粉.谷蛋白含量.第3部分:利用烤炉烘干法使潮湿的谷蛋白成干谷蛋白的测定
Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
参考页数：6P;A4
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小麦和小麦粉.谷蛋白含量.第4部分:利用快速烘干法使潮湿的谷蛋白成干谷蛋白的测定
Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
参考页数：6P;A4
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小麦和小麦粉.谷蛋白含量.第1部分:人工湿的谷蛋白的测定
Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
参考页数：9P;A4
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硬质小麦面粉和粗粒面粉 黄色素含量的测定
Durum wheat flour and semolina - Determination of yellow pigment content
参考页数：5P;A4
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改良淀粉 氧化淀粉中羟基团含量的测定
Modified starch - Determination of carboxyl group content of oxidized starch
参考页数：5P.;A4
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