Browse Standards

食品接触材料 塑料中受限物质 塑料中物质向食品及食品模拟物特定迁移试验和含量测定方法以及食品模拟物暴露条件选择的指南

Materials and articles in contact with foodstuffs - Plastics substances subject to limitation - Guide to test methods for the specific migration of substances from plastics to foods and food simulants and the determination of substances in plastics and the selection of conditions of exposure to food

食品接触材料 高分子材料 食品模拟物中4-甲基-1-戊烯的测定 气相色谱法

Food contact materials - Polymer - Determination of 4-methyl-1-pentene in food simulants - Gas chromatography

食品接触材料 高分子材料 食品模拟物中2-(N,N-二甲基氨基)乙醇的测定 气相色谱法

Food contact materials - Polymer - Determination of dimethylaminoethanol in food simulants - Gas chromatography

食品接触材料 塑料中1,3-丁二烯含量的测定 气相色谱法

Food contact materials - Determination of 1,3-butadiene in plastics - Gas chromatography

食品接触材料 高分子材料 食品模拟物中甲醛和六亚甲基四胺的测定 分光光度法

Food contact materials - Polymer - Determination of formaldehyde and hexamethylenetetramine in food simulants - Spectrophotometry

食品接触材料 高分子材料 食品模拟物中乙酸乙烯酯的测定 气相色谱法

Food contact materials - Polymer - Determination of vinyl acetate in food simulants - Gas chromatography

食品接触材料 高分子材料 食品模拟物中2，2-二（4-羟基苯基）丙烷（双酚A）的测定 高效液相色谱法

Food contact materials - Polymer - Determination of 2,2-bis(4-hydroxyphenyl)propane（bisphenol A ）in food simulants - High performance liquid chromatography

胡椒碱含量的测定 高效液相色谱法

Determination of piperine content - Method using HPLC

生咖啡 嗅觉和肉眼检验以及杂质和缺陷的测定

Green coffee - Olfactory and visual examination and determination of foreign matter and defects

胡椒精油含量的测定

Determination of pepper essential oils content

肉与肉制品 聚磷酸盐测定

Meat and meat products - Determination of polyphosphates

肉与肉制品 总磷含量测定

Meat and meat products - Determination of total phosphorus

感官分析 建立感官分析实验室的一般导则

Sensory analysis - General guidance for the design of test rooms

感官分析 感官分析实验室人员一般导则 第2部分：评价小组组长的聘用和培训

Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 2: Recruitment and training of panel leaders

感官分析 感官分析实验室人员一般导则 第1部分：实验室人员职责

Sensory analysis - General guidance for the staff of a sensory evaluation laboratory - Part 1: Staff responsibilities

肉与肉制品 氯霉素含量的测定

Meat and meat products - Determination of chloramphenicol content

肉与肉制品 铁含量测定

Meat and meat products - Determination of iron content

肉与肉制品 铜含量测定

Meat and meat products - Determination of copper content

肉与肉制品 钙含量测定

Meat and meat products - Method for Determination of calcium content

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