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共 60,634 条标准/参数
| 序号 | 标准编号 | 标准(方法)名称 | 领域 | 备注 |
|---|---|---|---|---|
| 58951 | ISO6884:2008 | 动植物脂肪和油-灰分测定Animal and vegetable fats and oils - Determination of ash | 食品检验 | |
| 58952 | ISO6885:2016 | 动植物脂肪和油茴香胺值的测定Animal and vegetable fats and oils - Determination of anisidine value | 食品检验 | |
| 58953 | ISO6888-1:2021 | 食品链微生物学-凝固酶阳性葡萄球菌(金黄色葡萄球菌和其他种)计数的水平方法-第1部分:使用Baird-Parker琼脂培养基技术Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium | 食品检验 | |
| 58954 | ISO6888-1:2021(E) | 食品链微生物学-凝固酶阳性葡萄球菌(金黄色葡萄球菌和其他种)计数的水平方法-第1部分:使用Baird-Parker琼脂培养基技术Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium - Amendment 1 | 食品检验 | |
| 58955 | ISO6888-1:2021/Amd.1:2023 | 食物链微生物学凝固酶阳性葡萄球菌(金黄色葡萄球菌和其他种类)计数的水平方法第1部分:使用Baird-Parker琼脂培养基的方法修改1Microbiologyofthefoodchain-Horizontalmethodfortheenumerationofcoagulase-positivestaphylococci(Staphylococcusaureusandotherspecies)-Part1:MethodusingBaird-Parkeragarmedium-Amendment1 | 食品检验 | |
| 58956 | ISO6888-1:2021/Amd1:2023 | 食物链微生物学凝固酶阳性葡萄球菌(金黄色葡萄球菌和其他种类)计数的水平方法第1部分:使用Baird-Parker琼脂培养基的方法修改1Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium - Amendment 1 | 食品检验 | |
| 58957 | ISO6888-3:2003 | 食品和动物饲料的微生物学-凝固酶阳性葡萄球菌(金黄色葡萄球菌和其他种)计数的水平方法-第3部分:低数量菌检测和MPN技术Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 3: Detection and MPN technique for low numbers | 食品检验 | |
| 58958 | ISO7086-1:2019 | 与食品接触的玻璃空心器皿-铅和镉的释放-第1部分:试验方法Glass hollowware in contact with food - Release of lead and cadmium - Part 1: Test method | 食品检验 | |
| 58959 | ISO7251:2005/Amd1:2023 | 食品和动物饲料的微生物学-推定大肠杆菌检测与计数的水平方法-最可能数法-修正案1:增加培养基和试剂的性能验证Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of presumptive Escherichia coli - Most probable number technique - Amendment 1: Inclusion of performance testing of culture media and reagents | 食品检验 | |
| 58960 | ISO734:2023 | 油籽粕油含量的测定己烷(或轻质石油)萃取法Oilseed meals - Determination of oil content - Extraction method with hexane (or light petroleum) | 食品检验 | |
| 58961 | ISO771:2021 | 油籽粉水分和挥发物含量的测定Oilseed meals - Determination of moisture and volatile matter content | 食品检验 | |
| 58962 | ISO7932:2004/Amd.1:2020 | 食品和动物饲料的微生物学-蜡样芽孢杆菌推定计数的水平方法-30℃菌落计数法-修正案1:增加可选试验Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30 degrees C - Amendment 1: Inclusion of optional tests | 食品检验 | |
| 58963 | ISO7952:1994 | 水果､蔬菜及其衍生产品-铜含量的测定-方法采用火焰原子吸收光谱法Fruits, vegetables and derived products - Determination of copper content - Method using flame atomic absorption spectrometry | 食品检验 | |
| 58964 | ISO8070:2007 | 牛奶和奶制品-钙､钠､钾和镁含量的测定-原子吸收光谱法Milk and milk products - Determination of calcium, sodium, potassium and magnesium contents - Atomic absorption spectrometric method | 食品检验 | |
| 58965 | ISO8294:1994 | 动植物脂肪和油-铜､铁和镍含量的测定-石墨炉原子吸收法Animal and vegetable fats and oils - Determination of copper, iron and nickel contents - Graphite furnace atomic absorption method | 食品检验 | |
| 58966 | ISO8442-1:1997 | 与食品接触的材料和物品-餐具和凹形餐具第1部分:食品制备用餐具的要求Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1: Requirements for cutlery for the preparation of food | 食品检验 | |
| 58967 | ISO8851-2:2004 | 黄油和奶油水分､非脂肪固体和脂肪含量的测定(常规方法)第2部分:非脂肪固体含量的测定Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content | 食品检验 | |
| 58968 | ISO8851-3:2004 | 黄油和奶油水分､非脂肪固体和脂肪含量的测定(常规方法)第3部分:脂肪含量的计算Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content | 食品检验 | |
| 58969 | ISO927:2009 | 香料和调味品-外来物和异物含量的测定Spices and condiments - Determination of extraneous matter and foreign matter content | 食品检验 | |
| 58970 | ISO928:1997 | 香料和调味品-总灰分的测定Spices and condiments - Determination of total ash | 食品检验 | |
| 58971 | ISO930:1997 | 香料和调味品-酸不溶性灰分的测定Spices and condiments - Determination of acid-insoluble ash | 食品检验 | |
| 58972 | ISO936:1998 | 肉类和肉制品-总灰分的测定Meat and meat products - Determination of total ash | 食品检验 | |
| 58973 | ISO939:2021 | 香料和调味品-含水量的测定Spices and condiments - Determination of moisture content | 食品检验 | |
| 58974 | ISO9526:1990 | 水果､蔬菜及其衍生产品-火焰原子吸收光谱法测定铁含量Fruits, vegetables and derived products - Determination of iron content by flame atomic absorption spectrometry | 食品检验 | |
| 58975 | ISO9832:2002 | 动植物油脂-工业己烷残留量的测定Animal and vegetable fats and oils - Determination of residual technical hexane content | 食品检验 |