PS 524-1964 水果和植物蜜饯（糖煮、糖粉或糖衣覆盖的水果和植物）
This Pakistan Standard prescribes the general requirements for Fruit and Vegetables candies (Candied, Crys tallized, and Glased fruits
FRUIT AND VEGETABLE CANDIES (CANDIED, CRYSTALLIZED AND GLAZED FRUIT AND VEGETABLES)
PN BN 8099-03-1965 持久糖制品．蜜饯水果．总体要求
Przedmiotem normy e? owoce kandyzowane
GB/T 4789.24-2003 食品卫生微生物学检验 糖果、糕点、蜜饯检验
本标准规定了糖果、糕点、蜜饯的检验方法。 本标准适用于糖果、糕点（饼干）、蜜饯的检验
Microbiological examination of food hygiene Examination of candy,cake and preserved fruits
CSN ON 56 2929-1964 水果蜜糖糕
UNE 34074:1974 果冻、蜜饯和果酱
JELLY, CONFITURES AND JAMS.
SB/T 10022-2008 糖果.奶糖糖果
本标准规定了奶糖糖果的产品分类、技术要求、试验方法、检验规则和标志、标签、包装、运输、贮存要求。 本标准适用于SB/T 10346-2008中3.5条所指糖果的生产、检验和销售
Creamy candy
DIN 10758:2023-04 蜂蜜分析 糖类果糖、葡萄糖、蔗糖、松二糖和麦芽糖含量的测定 高效液相色谱法
Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method / Note: Date of issue 2023-03-03*Intended as replacement for DIN 10758 (1997-05), DIN 10758 Berichtigung 1 (2018-09).
DIN 10758:1997-05 蜂蜜分析 糖类果糖、葡萄糖、蔗糖、松二糖和麦芽糖含量的测定 高效液相色谱法
Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
DIN 10758:2023-09 蜂蜜分析 糖类果糖、葡萄糖、蔗糖、松二糖和麦芽糖含量的测定 高效液相色谱法
Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
SB/T 10022-2017 糖果 奶糖糖果
candy toffee candy
STB 1191-99 果冻和蜜饯 一般规格
Fruit jelly and confiture. General specifications
GOST 15810-1996 糖果、糕点、蜜糖、饼干制品.一般技术条件
Gingerbread confectionery. General specifications
CSN 56 5840-1994 蜜糖
Zpracovatel: Cukrspol, a. s., V?zkumn? ústav cukrovarnick?, I?O 16193679, Ing. Stanislava Pochylá Pracovník ?eského normaliza?ního institutu: Ing
Molasess
FCR 21 CFR PART 150-2015 水果酱、果冻、蜜饯和相关产品
FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
FCR 21 CFR PART 150-2014 水果酱、果冻、蜜饯和相关产品
FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
PS 524-1964 水果和植物蜜饯（糖煮、糖粉或糖衣覆盖的水果和植物）
This Pakistan Standard prescribes the general requirements for Fruit and Vegetables candies (Candied, Crys tallized, and Glased fruits
FRUIT AND VEGETABLE CANDIES (CANDIED, CRYSTALLIZED AND GLAZED FRUIT AND VEGETABLES)
PN BN 8099-03-1965 持久糖制品．蜜饯水果．总体要求
Przedmiotem normy e? owoce kandyzowane
GB/T 4789.24-2003 食品卫生微生物学检验 糖果、糕点、蜜饯检验
本标准规定了糖果、糕点、蜜饯的检验方法。 本标准适用于糖果、糕点（饼干）、蜜饯的检验
Microbiological examination of food hygiene Examination of candy,cake and preserved fruits
CSN ON 56 2929-1964 水果蜜糖糕
UNE 34074:1974 果冻、蜜饯和果酱
JELLY, CONFITURES AND JAMS.
SB/T 10022-2008 糖果.奶糖糖果
本标准规定了奶糖糖果的产品分类、技术要求、试验方法、检验规则和标志、标签、包装、运输、贮存要求。 本标准适用于SB/T 10346-2008中3.5条所指糖果的生产、检验和销售
Creamy candy
DIN 10758:2023-04 蜂蜜分析 糖类果糖、葡萄糖、蔗糖、松二糖和麦芽糖含量的测定 高效液相色谱法
Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method / Note: Date of issue 2023-03-03*Intended as replacement for DIN 10758 (1997-05), DIN 10758 Berichtigung 1 (2018-09).
DIN 10758:1997-05 蜂蜜分析 糖类果糖、葡萄糖、蔗糖、松二糖和麦芽糖含量的测定 高效液相色谱法
Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
DIN 10758:2023-09 蜂蜜分析 糖类果糖、葡萄糖、蔗糖、松二糖和麦芽糖含量的测定 高效液相色谱法
Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
SB/T 10022-2017 糖果 奶糖糖果
candy toffee candy
STB 1191-99 果冻和蜜饯 一般规格
Fruit jelly and confiture. General specifications
GOST 15810-1996 糖果、糕点、蜜糖、饼干制品.一般技术条件
Gingerbread confectionery. General specifications
CSN 56 5840-1994 蜜糖
Zpracovatel: Cukrspol, a. s., V?zkumn? ústav cukrovarnick?, I?O 16193679, Ing. Stanislava Pochylá Pracovník ?eského normaliza?ního institutu: Ing
Molasess
FCR 21 CFR PART 150-2015 水果酱、果冻、蜜饯和相关产品
FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
FCR 21 CFR PART 150-2014 水果酱、果冻、蜜饯和相关产品
FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
编辑：北检院编辑部
