Farinograph electronic farinograph
Farinograph electronic farinograph, Total:12 items.
The international standard classification for "Farinograph electronic farinograph" includes: Plants and equipment for the food industry , Cereals, pulses and derived products , food products in general .
The Chinese standard classification for "Farinograph electronic farinograph" includes: Grain and oil/fat processing machinery , Cereal crop and forage crop in general , Grain processing and products , Grease and oil processing and products .
中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会
- GB/T 35943-2018 Grain and oil machinery—Farinograph
工业和信息化部/国家能源局
- JB/T 12964-2016 Fast analyzer for the protein in milk and powder milk
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 14614-1993 Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
- GB/T 14614-2006 flour － Physical characteristics of doughs: Determination of water absorption and rheological properties using a Farinograph
国家市场监督管理总局、中国国家标准化管理委员会
- GB/T 14614-2019 Inspection of grain and oils—Doughs rheological properties determination of wheat flour—Farinograph test
Jilin Provincial Standard of the People's Republic of China
- DB22/T 2002-2014 Protein Rapid Detector in Milk and Milk Powder
Professional Standard - Medicine
- YY/T 1740.3-2024 Clinical mass spectrometer-Part 3 : Inductively coupled plasma mass spectrometry
Group Standards of the People's Republic of China
- T/CIMA 0019-2019 Proton transfer reaction mass spectrometers
ES-AENOR
- UNE 34-846-1987 Milk powder detector
Korean Agency for Technology and Standards (KATS)
- KS E 4087-2004(2009) Dust sampler
Association Francaise de Normalisation
- NF EN ISO 5530-1:2015 Soft wheat flours - Physical characteristics of doughs - Part 1: determination of water absorption and rheological characteristics using the farinograph
British Standards Institution (BSI)
- BS EN ISO 5530-1:2014 Wheat flour. Physical characteristics of doughs. Determination of water absorption and rheological properties using a farinograph
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