油脂制品检测

PN BN 6141-01-1964 油脂制品．基本肥皂

Przedmiotem normy jest myd?o podstawowe

GB 15196-2015 食品安全国家标准 食用油脂制品

GOST R 56068-2014 合格评定. 产品符合关税联盟技术规范 ?油脂制品技术规范? 的确认程序

Conformity assessment. Procedure for confirmation of product compliance to requirements of technical regulation of the Customs union ?Technical regulation for oil and fat products?

GOST 12265-1978 防石油,石油制品和油脂模制橡胶靴.规范

Moulded rubber boots protecting from petroleum, petroleum products and fats. Specifications

TCVN 6510-2007 乳脂制品和奶油.脂肪酸度的测定(参照法)

Milk fat products and butter.Determination of fat acidity (Reference method)

ISO 1740:2004 乳脂制品和奶油.脂肪酸度的测定(参照法)

This International Standard specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter. note

Milkfat products and butter - Determination of fat acidity (Reference method)

NF V04-312*NF ISO 1740:2008 乳脂制品和奶油.脂肪酸度的测定(参照法)

Milkfat products and butter - Determination of fat acidity (Reference method).

BS ISO 1740:2004 乳脂制品和奶油.脂肪酸度的测定(参照法)

This International Standard specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter. note: 1

Milkfat products and butter - Determination of fat acidity (reference method)

KS H ISO 1740:2006 乳脂制品和奶油.脂肪酸度的测定(参照法)

이 규격은 유지방 제품(FAO/WHO 규격 A-2(1)에 정의된 것.)과 버터에 함유된 지

Milkfat products and butter－Determination of fat acidity(Reference method)

KS H ISO 1740-2006(2016 乳脂制品和黄油脂肪酸度的测定（参照法）

Milkfat products and butter－Determination of fat acidity(Reference method)

KS H ISO 1740:2021 乳脂制品和黄油.脂肪酸度的测定（参考法）

Milkfat products and butter —Determination of fat acidity(Reference method)

ISO 1740:2004|IDF 006:2004 乳脂制品和奶油 脂肪酸度的测定(参照法)

Thisstandardspecifiesamethodforthedeterminationoftheacidityofthefatcontainedinmilkfatproductsandinbutter

ISO 1740:1991 乳脂制品和奶油 脂肪酸度的测定(参照法)

Milk fat products and butter; determination of fat acidity (reference method)

T/CCAA 0003-2014 食品安全管理体系 食用油、油脂及其制品生产企业要求

 为提高我国食用油、油脂及其制品行业食品安全水平和企业市场竞争力，保障人民身体健康，本技术要求从我国食用油、油脂及其制品生产企业食品安全存在的关键问题入手，采取自主创新和积极引进并重的原则，结合食用植物油生产企业特点，针对企业卫生安全生产环境和条件、关键过程控制、检验等，提出了建立我国

Food safety management system—Requirements for edible oil, fat and its product establishments

ASTM D4140-82(2002 干燥剂、干性油、松脂制品及溶剂的挥发物含量及不挥发物含量的测定方法

1.1 This guide is intended to aid in the selection of the proper ASTM test method for determining the volatile and nonvolatile content of driers

Standard Guide for Determining Volatile and Nonvolatile Content of Driers, Drying Oils, Naval Stores, and Solvents

PN BN 6141-01-1964 油脂制品．基本肥皂

Przedmiotem normy jest myd?o podstawowe

GB 15196-2015 食品安全国家标准 食用油脂制品

GOST R 56068-2014 合格评定. 产品符合关税联盟技术规范 ?油脂制品技术规范? 的确认程序

Conformity assessment. Procedure for confirmation of product compliance to requirements of technical regulation of the Customs union ?Technical regulation for oil and fat products?

GOST 12265-1978 防石油,石油制品和油脂模制橡胶靴.规范

Moulded rubber boots protecting from petroleum, petroleum products and fats. Specifications

TCVN 6510-2007 乳脂制品和奶油.脂肪酸度的测定(参照法)

Milk fat products and butter.Determination of fat acidity (Reference method)

ISO 1740:2004 乳脂制品和奶油.脂肪酸度的测定(参照法)

This International Standard specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter. note

Milkfat products and butter - Determination of fat acidity (Reference method)

NF V04-312*NF ISO 1740:2008 乳脂制品和奶油.脂肪酸度的测定(参照法)

Milkfat products and butter - Determination of fat acidity (Reference method).

BS ISO 1740:2004 乳脂制品和奶油.脂肪酸度的测定(参照法)

This International Standard specifies a method for the determination of the acidity of the fat contained in milkfat products and in butter. note: 1

Milkfat products and butter - Determination of fat acidity (reference method)

KS H ISO 1740:2006 乳脂制品和奶油.脂肪酸度的测定(参照法)

이 규격은 유지방 제품(FAO/WHO 규격 A-2(1)에 정의된 것.)과 버터에 함유된 지

Milkfat products and butter－Determination of fat acidity(Reference method)

KS H ISO 1740-2006(2016 乳脂制品和黄油脂肪酸度的测定（参照法）

Milkfat products and butter－Determination of fat acidity(Reference method)

KS H ISO 1740:2021 乳脂制品和黄油.脂肪酸度的测定（参考法）

Milkfat products and butter —Determination of fat acidity(Reference method)

ISO 1740:2004|IDF 006:2004 乳脂制品和奶油 脂肪酸度的测定(参照法)

Thisstandardspecifiesamethodforthedeterminationoftheacidityofthefatcontainedinmilkfatproductsandinbutter

ISO 1740:1991 乳脂制品和奶油 脂肪酸度的测定(参照法)

Milk fat products and butter; determination of fat acidity (reference method)

T/CCAA 0003-2014 食品安全管理体系 食用油、油脂及其制品生产企业要求

 为提高我国食用油、油脂及其制品行业食品安全水平和企业市场竞争力，保障人民身体健康，本技术要求从我国食用油、油脂及其制品生产企业食品安全存在的关键问题入手，采取自主创新和积极引进并重的原则，结合食用植物油生产企业特点，针对企业卫生安全生产环境和条件、关键过程控制、检验等，提出了建立我国

Food safety management system—Requirements for edible oil, fat and its product establishments

ASTM D4140-82(2002 干燥剂、干性油、松脂制品及溶剂的挥发物含量及不挥发物含量的测定方法

1.1 This guide is intended to aid in the selection of the proper ASTM test method for determining the volatile and nonvolatile content of driers

Standard Guide for Determining Volatile and Nonvolatile Content of Driers, Drying Oils, Naval Stores, and Solvents