ASTM E1627-11 食用油和油脂的感官评定的标准操作规程
The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils.
This practice
Standard Practice for Sensory Evaluation of Edible Oils and Fats
BS EN 12505:2000 食品加工机械.食用油和油脂处理用离心机.安全和卫生要求
This European Standard covers all significant hazards as identified by risk assessment (see EN 1050), which are listed in clause 4 of this standard
Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements
BS EN 12505:2000+A1:2009 食品加工机械.食用油和油脂处理用离心机.安全和卫生要求
This European Standard covers all significant hazards as identified by risk assessment (see EN 1050), which are listed in clause 4 of this standard
Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements
EN 12505:2000+A1:2009 食品加工机械.加工食用油和油脂的离心机.安全和卫生要求
This European Standard covers all significant hazards as identified by risk assessment (see EN 1050), which are listed in clause 4 of this standard
Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements
EN 12505:2000 食品加工机械.加工食用油和油脂的离心机.安全和卫生要求.包含修改件A1-2009
This European Standard covers all significant hazards as identified by risk assessment (see EN 1050), which are listed in clause 4 of this standard
Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements (Incorporates Amendment A1: 2009)
ISO 2842:1974 印刷品和油墨.印刷品耐食用油和脂肪油的测定
Prints and printing inks; Determination of the resistance of prints to edible oils and fats
ISO 17189:2003 | IDF 194:2003 黄油、食用油乳液和涂抹油脂 脂肪含量的测定（参考法）
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
BS EN ISO 17189:2003 黄油、食用油乳剂和可涂油脂.脂肪含量的测定(参照法)
ISO 17189:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NP 4128-2-1991 食用油脂．猪油和猪肉脂肪提炼物．Bómer值的测量．第2部分：当前的程序
A presente parte da Norma destina-se a fixar o processo corrente para determinar o índice de B?mer da banha e da gordura fundida de porco
Edible fats and oils Lard and rendered porc fat. B?mer value. Part 2: Routine method
IDF 194-2003 黄油、食用油乳化液和涂抹油脂 脂肪含量的测定（参考方法）
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
DS/EN ISO 17189:2004 黄油、食用油乳化液和涂抹油脂 脂肪含量的测定（参考方法）
This standard specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NP 4128-1-1991 食用油脂．猪油和猪肉脂肪提炼物．B?mer值的测量．第1部分：涉及的程序
A presente parte da Norma destina-se a fixar o processo de referência para determinar o índice de Bómer da banha e da gordura fundida de porco
Edible fats and oils Lard and rendered porc fat. Bòmer value. Part 1: Reference method
UNE 55098:1979 脂肪和油脂 食品用精制红花油
FATS AND OILS. REFINED SAFFLOWER OIL FOR FOOD
UNE 55100:1979 脂肪和油脂 食品用精制菜子油
FATS AND OILS. REFINED COLZA OIL FOR FOOD
DIN EN ISO 16035:2005 动物和植物脂肪和油.食用油中低沸点卤代烃的测定
This International Standard specifies a method for the determination of Iow-boiling halogenated hydrocarbons by means of static headspace gas
Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003); English version of DIN EN ISO 16035:2005
ASTM E1627-11 食用油和油脂的感官评定的标准操作规程
The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils.
This practice
Standard Practice for Sensory Evaluation of Edible Oils and Fats
BS EN 12505:2000 食品加工机械.食用油和油脂处理用离心机.安全和卫生要求
This European Standard covers all significant hazards as identified by risk assessment (see EN 1050), which are listed in clause 4 of this standard
Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements
BS EN 12505:2000+A1:2009 食品加工机械.食用油和油脂处理用离心机.安全和卫生要求
This European Standard covers all significant hazards as identified by risk assessment (see EN 1050), which are listed in clause 4 of this standard
Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements
EN 12505:2000+A1:2009 食品加工机械.加工食用油和油脂的离心机.安全和卫生要求
This European Standard covers all significant hazards as identified by risk assessment (see EN 1050), which are listed in clause 4 of this standard
Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements
EN 12505:2000 食品加工机械.加工食用油和油脂的离心机.安全和卫生要求.包含修改件A1-2009
This European Standard covers all significant hazards as identified by risk assessment (see EN 1050), which are listed in clause 4 of this standard
Food processing machinery - Centrifugal machines for processing edible oils and fats - Safety and hygiene requirements (Incorporates Amendment A1: 2009)
ISO 2842:1974 印刷品和油墨.印刷品耐食用油和脂肪油的测定
Prints and printing inks; Determination of the resistance of prints to edible oils and fats
ISO 17189:2003 | IDF 194:2003 黄油、食用油乳液和涂抹油脂 脂肪含量的测定（参考法）
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
BS EN ISO 17189:2003 黄油、食用油乳剂和可涂油脂.脂肪含量的测定(参照法)
ISO 17189:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NP 4128-2-1991 食用油脂．猪油和猪肉脂肪提炼物．Bómer值的测量．第2部分：当前的程序
A presente parte da Norma destina-se a fixar o processo corrente para determinar o índice de B?mer da banha e da gordura fundida de porco
Edible fats and oils Lard and rendered porc fat. B?mer value. Part 2: Routine method
IDF 194-2003 黄油、食用油乳化液和涂抹油脂 脂肪含量的测定（参考方法）
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
DS/EN ISO 17189:2004 黄油、食用油乳化液和涂抹油脂 脂肪含量的测定（参考方法）
This standard specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NP 4128-1-1991 食用油脂．猪油和猪肉脂肪提炼物．B?mer值的测量．第1部分：涉及的程序
A presente parte da Norma destina-se a fixar o processo de referência para determinar o índice de Bómer da banha e da gordura fundida de porco
Edible fats and oils Lard and rendered porc fat. Bòmer value. Part 1: Reference method
UNE 55098:1979 脂肪和油脂 食品用精制红花油
FATS AND OILS. REFINED SAFFLOWER OIL FOR FOOD
UNE 55100:1979 脂肪和油脂 食品用精制菜子油
FATS AND OILS. REFINED COLZA OIL FOR FOOD
DIN EN ISO 16035:2005 动物和植物脂肪和油.食用油中低沸点卤代烃的测定
This International Standard specifies a method for the determination of Iow-boiling halogenated hydrocarbons by means of static headspace gas
Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003); English version of DIN EN ISO 16035:2005
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