67.220.10 香料和调料 标准查询与下载
共找到 948 条与 香料和调料 相关的标准，共 64 页
Vinegar. Isotopic analysis of acetic acid and water.
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2013-01-31
- 实施
- 2013-01-31
Vinegar. Isotopic analysis of acetic acid and water.
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2013-01-31
- 实施
- 2013-01-31
This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from a non-allowed origin (together with the method described in EN 16466-2).The isotopic analysis of the extracted acetic acid by 2H-NMR is based on a similar method already normalized for wine analysis [2].This European Standard is not applicable to complex matrices made with vinegar as an ingredient, such as balsamic vinegar.
Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
- ICS
- 67.220.10
- CCS
- 发布
- 2013-01-01
- 实施
This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from cider, alcohol, wine, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from not allowed origin (together with the method described in EN 16466-1).The isotopic analysis of the extracted acetic acid by 13C-IRMS is based on a similar method already normalised for wine analysis [2].
Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
- ICS
- 67.220.10
- CCS
- 发布
- 2013-01-01
- 实施
This European Standard specifies an isotopic method to control the authenticity of wine vinegar. This method is applicable on wine vinegar in order to characterise the 18O/16O ratio of water, and allows differentiating wine vinegar from vinegars made from raisins or alcohol vinegar.NOTE The Oxygen 18 isotopic analysis of water from vinegar is based on a similar method already normalised for wine analysis [2].
Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
- ICS
- 67.220.10
- CCS
- 发布
- 2013-01-01
- 实施
This International Standard specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth.This International Standard is applicable to dehydrated herbs and spices.
Spices and condiments - Determination of extraneous matter and foreign matter content
- ICS
- 67.220.10
- CCS
- 发布
- 2012-11-30
- 实施
- 2012-11-30
Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor.1:2012)
- ICS
- 67.220.10
- CCS
- 发布
- 2012-10-17
- 实施
- 2012-10-17
Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
- ICS
- 67.220.10
- CCS
- 发布
- 2012-09-15
- 实施
Spices and condiments - Determination of extraneous matter and foreign matter content; Technical Corrigendum 1
- ICS
- 67.220.10
- CCS
- X44
- 发布
- 2012-09
- 实施
本标准规定了泡菜产品的术语和定义、原料要求、技术要求、试验方法、标签标志、包装、运输和贮存要求。 本标准适用于符合3.1中规定的产品。
PAO CAI
- ICS
- 67.220.10
- CCS
- X26;X66
- 发布
- 2012-08-01
- 实施
- 2012-11-01
本标准规定了沙拉酱产品的术语和定义、原料要求、技术要求、试验方法、标签标志、包装、运输和贮存要求。 本标准适用于符合3.1中规定的产品。
Salad dressing
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2012-08-01
- 实施
- 2012-11-01
本标准规定了蛋黄酱产品的术语和定义、原料要求、技术要求、试验方法、标签标志、包装、运输和贮存要求。 本标准适用于3.1中所规定的产品。
Mayonnaise
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2012-08-01
- 实施
- 2012-11-01
本标准规定了芥末酱产品的术语和定义、原料要求、技术要求、试验方法、标签标志、包装、运输和贮存要求。 本标准适用于3章中所定义的芥末酱。
Mustard
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2012-08-01
- 实施
- 2012-11-01
本标准规定了牛肉汁调味料产品的术语和定义、原料要求、技术要求、试验方法、标签标志、包装、运输和贮存要求。 本标准适用于3.1所定义的产品。
Beef bouillon
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2012-08-01
- 实施
- 2012-11-01
This Gulf Standard specifies requirements for leaves of dried mint (spearmint) in whole, broken in rubbed form. The term dried mint includes dehydrated mint. I.e. artificially dried mint . It does not apply to dried peppermint, for which requirements are given in GSO/ISO 5563. Recommendations relating to storage and transport conditions are given in the Annex.
Dried mint- Specification
- ICS
- 67.220.10
- CCS
- 发布
- 2012-05-16
- 实施
This Gulf Standard specifies requirements for whole black and blond caraway (Carum carvi Linnaeus), having biennial and annual fructification respectively. It does not apply to Carum Bulbocastanum. For the purposes of this Gulf Standard when the term whole caraway is used alone, it means that the specification applies to both the types of caraway described, without distinction. Recommendations relating to storage and transport conditions are given in annex A.
Black and blond caraway,whole - Specification
- ICS
- 67.220.10
- CCS
- 发布
- 2012-05-16
- 实施
