腌制盐检测

QB/T 5423-2019 腌制盐

ASTM D7476-08(2013 腌制 (盐腌) 皮革和兽皮盐饱和值的标准试验方法

5.1 This test method is intended to evaluate whether sufficient salt (NaCl

Standard Test Method for Brine Saturation Value of Cured (Salt-Preserved) Hides and Skins

IS 593-1978 皮革腌制用盐规范（湿盐腌）

This standard prescribes the requirements and the methods of sampling and test for salt for hide curing ( wet-salting

IS 594-1981 鱼腌制用盐规范

This standard prescribes the requirements and the methods of sampling and test for common salt for fish curing

GOST 32807-2014 盐腌以及香料加盐腌制的凤尾鱼和小青鱼. 规格

Anchovies and small herrings salted and spice-salted. Specifications

ES B.J6.005-1973 生皮干盐腌制规则

This standard shall apply to raw hides and skins to be preserved by dry salting and intended for tanning

ASTM D7476-08 盐保存(腌制)兽皮卤水饱和度的试验方法

This test method is intended to evaluate whether sufficient salt (NaCl) has been retained by the hides or skins to slow down degradation

Standard Test Method for Brine Saturation Value of Cured (Salt-Preserved) Hides and Skins

GOST 1084-1988 加盐香味料,腌制鲱鱼和日本沙丁鱼.规范

Salted with spices and pickled herrings and Japanese sardine. Specifications

CNS 2815-2005 盐腌梅

本标准适用于以食盐腌制供为加工用之梅制品

Salted Mei (Japanese apricot)

DB65/T 030-2005 腌菜盐

MNOSZ 17684-1953 罐装盐腌或醋腌的南瓜

MSZ 17682-1964 盐腌或醋腌的带壳豆子

IS 3850-1973 干盐腌螺纹鳍 (DARA) 和干盐腌犹太鱼 (GHOL) 规范

This standard prescribes requirements and methods of sampling and test for dry-salted thread fin ( DARA) (Polydactylus indicus) and dry-salted jew

GOST 33959-2016 盐腌奶酪. 规格

Salted cheeses. Specifications

IS 5198-1969 干盐腌鱼规格

This standard prescribes the requirements and methods of sampling and test for dry-salted seer fish. 1.1.1 The term ' seer ' shall apply

QB/T 5423-2019 腌制盐

ASTM D7476-08(2013 腌制 (盐腌) 皮革和兽皮盐饱和值的标准试验方法

5.1 This test method is intended to evaluate whether sufficient salt (NaCl

Standard Test Method for Brine Saturation Value of Cured (Salt-Preserved) Hides and Skins

IS 593-1978 皮革腌制用盐规范（湿盐腌）

This standard prescribes the requirements and the methods of sampling and test for salt for hide curing ( wet-salting

IS 594-1981 鱼腌制用盐规范

This standard prescribes the requirements and the methods of sampling and test for common salt for fish curing

GOST 32807-2014 盐腌以及香料加盐腌制的凤尾鱼和小青鱼. 规格

Anchovies and small herrings salted and spice-salted. Specifications

ES B.J6.005-1973 生皮干盐腌制规则

This standard shall apply to raw hides and skins to be preserved by dry salting and intended for tanning

ASTM D7476-08 盐保存(腌制)兽皮卤水饱和度的试验方法

This test method is intended to evaluate whether sufficient salt (NaCl) has been retained by the hides or skins to slow down degradation

Standard Test Method for Brine Saturation Value of Cured (Salt-Preserved) Hides and Skins

GOST 1084-1988 加盐香味料,腌制鲱鱼和日本沙丁鱼.规范

Salted with spices and pickled herrings and Japanese sardine. Specifications

CNS 2815-2005 盐腌梅

本标准适用于以食盐腌制供为加工用之梅制品

Salted Mei (Japanese apricot)

DB65/T 030-2005 腌菜盐

MNOSZ 17684-1953 罐装盐腌或醋腌的南瓜

MSZ 17682-1964 盐腌或醋腌的带壳豆子

IS 3850-1973 干盐腌螺纹鳍 (DARA) 和干盐腌犹太鱼 (GHOL) 规范

This standard prescribes requirements and methods of sampling and test for dry-salted thread fin ( DARA) (Polydactylus indicus) and dry-salted jew

GOST 33959-2016 盐腌奶酪. 规格

Salted cheeses. Specifications

IS 5198-1969 干盐腌鱼规格

This standard prescribes the requirements and methods of sampling and test for dry-salted seer fish. 1.1.1 The term ' seer ' shall apply