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速溶咖啡 松散和压实容积密度的测定
Instant coffee; Determination of free-flow and compacted bulk densities
参考页数:6P.;A4
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速溶咖啡.游离的和碳水化合物总含量测定.使用高性能阴离子交换色谱法
Instant coffee - Determination of free and total carbohydrate contents - Method using high-performance anion-exchange chromatography
参考页数:16P.;A4
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速溶咖啡 在70℃时减压下质量损失的测定
Instant coffee; Determination of loss in mass at 70 degrees C under reduced pressure
参考页数:2P.;A4
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烤制咖啡粉 含水量的测定 103℃时质量损失的测定(常规法)
Roasted ground coffee - Determination of moisture content - Method by determination of loss in mass at 103 °C (Routine method)
参考页数:3P.;A4
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食品安全国家标准 饮用天然矿泉水
Drinking natural mineral water
参考页数:6
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出口食品及饮料中常见水果品种的鉴定方法 第8部分:山楂成分检测 实时荧光PCR法
Identification of fruit species in export food and drink.Part 8:Detection of hawthorn ingredient.Real-time PCR method
参考页数:7P.;A4
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出口食品及饮料中常见水果品种的鉴定方法 第7部分:葡萄成分检测 PCR法
Identification of fruit species in export food and drink.Part 7:Detection of Vitis vinifera ingredient.PCR method
参考页数:8P.;A4
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出口食品及饮料中常见水果品种的鉴定方法 第6部分:苹果成分检测 实时荧光PCR法
Identification of fruit species in export food and drink.Part 6:Detection of Malus domestica ingredient.Real-time PCR method
参考页数:8P.;A4
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出口食品及饮料中常见水果品种的鉴定方法 第5部分:木瓜成分检测 实时荧光PCR法
Identification of fruit species in export food and drink.Part 5:Detection of papaya ingredient.Real-time PCR method
参考页数:8P.;A4
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出口食品及饮料中常见水果品种的鉴定方法 第4部分:芒果成分检测 实时荧光PCR法
Identification of fruit species in export food and drink.Part 4:Detection of mango ingredient.Real-time PCR method
参考页数:8P.;A4
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