|
标准编号 |
标准名称 |
发布部门 |
发布日期 |
状态 |
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ISO 5534:2004/Cor 1:2013 |
Cheese and processed cheese - Determination of the total solids content (Reference method) - Technical Corrigendum 1 |
Internatio.. |
2013-06-12 |
现行 |
|
I.S. EN ISO 9233-1:2013 |
Cheese, Cheese Rind and Processed Cheese - Determination of Natamycin Content Part 1: Molecular Absorption Spectrometric Method for Cheese Rind (iso 9233-1:2007 Including amd 1:2012) |
National S.. |
2013-06-04 |
现行 |
|
I.S. EN ISO 9233-2:2013 |
Cheese, Cheese Rind and Processed Cheese - Determination of Natamycin Content Part 2: High-performance Liquid Chromatographic Method for Cheese, Cheese Rind and Processed Cheese (iso 9233-2:2007 Including amd 1:2012) |
National S.. |
2013-06-04 |
被替代 |
|
SS EN ISO 9233-2 Ed. 1 (2013) |
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 2: High-Performance Liquid Chromatographic Method For Cheese, Cheese Rind And Processed Cheese (Iso 9233-2:2007 Including Amd 1:2012) |
Standardis.. |
2013-06-02 |
现行 |
|
SS EN ISO 9233-1 Ed. 1 (2013) |
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 1: Molecular Absorption Spectrometric Method For Cheese Rind (Iso 9233-1:2007 Including Amd 1:2012) |
Standardis.. |
2013-06-02 |
现行 |
|
NEN EN ISO 9233-1:2013 |
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 1: Molecular Absorption Spectrometric Method For Cheese Rind |
Nederlands.. |
2013-06-01 |
现行 |
|
NEN EN ISO 9233-2:2013 |
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 2: High-Performance Liquid Chromatographic Method For Cheese, Cheese Rind And Processed Cheese |
Nederlands.. |
2013-06-01 |
现行 |
|
GOST R 54663:2011 |
Cheese Products For Processing - Specifications |
Interstand.. |
2013-01-01 |
现行 |
|
GOST R ISO 9233-2:2011 |
Cheese And Processed Cheese - Determination Of Natamycin Content - Part 2 - High-Performance Liquid Chromatographic Method |
Interstand.. |
2013-01-01 |
现行 |
|
DIN EN ISO 9233-1 (2012-12) |
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 1: Molecular Absorption Spectrometric Method For Cheese Rind (iso 9233-1:2007 + Amd1:2012) |
German Ins.. |
2012-12-01 |
被替代 |
|
NF ISO 9233-1:2008 |
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 1: Molecular Absorption Spectrometric Method For Cheese Rind |
Associatio.. |
2012-11-01 |
被替代 |
|
NF ISO 9233-2:2008 |
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 2: High-performance Liquid Chromatography Method For Cheese, Cheese Rind And Processed Cheese |
Associatio.. |
2012-11-01 |
被替代 |
|
ISO 9233-1:2007/Amd 1:2012 |
Cheese, cheese rind and processed cheese - Determination of natamycin content Part 1: Molecular absorption spectrometric method for cheese rind - Amendment 1 |
Internatio.. |
2012-07-11 |
被替代 |
|
ISO 9233-2:2007/Amd 1:2012 |
Cheese, cheese rind and processed cheese - Determination of natamycin content Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese - Amendment 1 |
Internatio.. |
2012-07-11 |
被替代 |
|
GOST R 53437:2009 |
Cheeses Suluguni And Sloistyi - Specifications |
Interstand.. |
2012-07-01 |
现行 |
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SANS 5943 Ed. 2 (2012/R2017) |
Cheese And Processed Cheese Products - Determination Of Chloride Content - Potentiometric Titration Method |
South Afri.. |
2012-03-06 |
现行 |
|
GOST R 54045:2010 |
Cheese And Processed Cheese Products - Determination Of Chloride Content - Potentiometric Titration Method |
Interstand.. |
2012-01-01 |
现行 |
|
GOST R 54076:2010 |
Cheese And Cheese Products - Conductometric Method For Determination Of Sodium Chloride Mass Fraction |
Interstand.. |
2012-01-01 |
现行 |
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GOST R 53502:2009 |
Process(Ed) Cheese Food - General Specifications |
Interstand.. |
2011-01-01 |
现行 |
|
GOST R 53512:2009 |
Cheese Products - General Specifications |
Interstand.. |
2011-01-01 |
现行 |
