Browse Standards

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

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

酱卤肉制品

Soy sauce and pot-roast meat products

运动饮料

Sports beverage

脂肪酶制剂

Lipase preparations

曲酸

Kojic acid

固定化葡萄糖异构酶制剂

Immobilizod glucose isomerase preparation

木糖

D-xylose

酵母抽提物

Yeast extract

海藻糖

Trehalose

蛋白酶制剂

Proteinase preparations

海产品餐饮加工操作规范

Manufacturing practice for seafood processing in catering industry

食品中禁用物质的检测 碱性橙染料 高效液相色谱法

Determination of forbidden materials in foods - Dyes of basic orange - High performance liquid chromatography method

食品中苯甲酸、山梨酸和糖精钠的测定 高效液相色谱法

Determination of benzoic acid, sorbic acid and saccharin sodium in foods - High performance liquid chromatography method

食品中必需营养素添加通则

General principles for the addition of essential nutrients to foods

食品生产加工小作坊质量安全控制基本要求

Basic requirements for quality and safety control of food workshop

预防和降低食品中铅污染的操作规范

Gode of practices for the prevention and reduction of lead contamination in foods