发布时间：2024-05-27 17:49:26 - 更新时间：2024年06月29日 15:22
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本标准规定了代可可脂巧克力及其制品的产品分类、技术要求、试验方法、检验规则、包装和标签要求。 本标准适用于3.1和3.2所指的，代可可脂添加量超过5%的产品
Chocolate and chocolate products with cocoa butter alternatives
本标准规定了巧克力及巧克力制品、代可可脂巧克力及代可可脂巧克力制品的术语和定义、产品分类、原辅料、技术要求、检验方法、检验规则、判定和复检、产品命名、标签和标志、包装、贮运和销售的要求。 本标准适用于3.3~3.6定义产品的生产、检验和销售
Chocolate and chocolate products, cocoa butter alternatives chocolate and its products
本标准规定了纯可可脂巧克力的术语和定义、产品分类、基本要求、技术要求、检验方法、检验规则、标志、包装、运输、贮存和销售及质量承诺等的要求。 本标准适用于纯可可脂巧克力产品
Pure cocoa butter chocolate
本标准适用于巧克力、代可可脂巧克力及其制品
National Food Safety Standard Chocolate, cocoa butter substitute chocolate and its products
Zpracovatel: Qualiment pobo?ka ?PS, J.Plachty 16, Praha 5, I?O 539252, Ing. Martin Kubík Technická normaliza?ní komise: TNK 116 Potraviny Pracovník
Chocolate and chocolate confectionery - Determination of fat-free cocoa solids
Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate
本标准规定了巧克力及巧克力制品的产品分类、技术要求、试验方法和标签要求。本标准适用于3．1和3．2所指的产品，不适用非可可脂肪添加量超过5％的产品
Chocolate and chocolate products
Sonfectionery. Methods for determination of fineness degree of chocolate, chocolate products, chocolate half-finished products, cacao and glaze
Chocolate and Chocolate Products
Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Quantification of cocoa butter equivalents
Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Part 2. Quantification of cocoa butter equivalents
Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Quantification of cocoa butter equivalents
Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Part 1. Determination of the presence of cocoa butter equivalents
Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate
本标准规定了代可可脂巧克力及其制品的产品分类、技术要求、试验方法、检验规则、包装和标签要求。 本标准适用于3.1和3.2所指的，代可可脂添加量超过5%的产品
Chocolate and chocolate products with cocoa butter alternatives
本标准规定了巧克力及巧克力制品、代可可脂巧克力及代可可脂巧克力制品的术语和定义、产品分类、原辅料、技术要求、检验方法、检验规则、判定和复检、产品命名、标签和标志、包装、贮运和销售的要求。 本标准适用于3.3~3.6定义产品的生产、检验和销售
Chocolate and chocolate products, cocoa butter alternatives chocolate and its products
本标准规定了纯可可脂巧克力的术语和定义、产品分类、基本要求、技术要求、检验方法、检验规则、标志、包装、运输、贮存和销售及质量承诺等的要求。 本标准适用于纯可可脂巧克力产品
Pure cocoa butter chocolate
本标准适用于巧克力、代可可脂巧克力及其制品
National Food Safety Standard Chocolate, cocoa butter substitute chocolate and its products
Zpracovatel: Qualiment pobo?ka ?PS, J.Plachty 16, Praha 5, I?O 539252, Ing. Martin Kubík Technická normaliza?ní komise: TNK 116 Potraviny Pracovník
Chocolate and chocolate confectionery - Determination of fat-free cocoa solids
Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate
本标准规定了巧克力及巧克力制品的产品分类、技术要求、试验方法和标签要求。本标准适用于3．1和3．2所指的产品，不适用非可可脂肪添加量超过5％的产品
Chocolate and chocolate products
Sonfectionery. Methods for determination of fineness degree of chocolate, chocolate products, chocolate half-finished products, cacao and glaze
Chocolate and Chocolate Products
Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Quantification of cocoa butter equivalents
Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Part 2. Quantification of cocoa butter equivalents
Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Quantification of cocoa butter equivalents
Animal and vegetable fats and oils. Cocoa butter equivalents in cocoa butter and plain chocolate. Part 1. Determination of the presence of cocoa butter equivalents
Vegetable fats and oils - Determination of cocoa butter equivalents in milk chocolate
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