glucose content
glucose content, Total:16 items.
The international standard classification for "glucose content" includes: Oilseeds .
The Chinese standard classification for "glucose content" includes: Oil crop and product .
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 30390-2013 Determination of monosaccharide and disaccharide in oil seeds—High-performance liquid chromatography
South African Bureau of Standard
- SANS 5018:1975 Dextrose content of solutions
British Standards Institution (BSI)
- BS EN 1140:1995 Method for determination of D-glucose and D-fructose content of fruit and vegetable juices - NADPH spectrometric method
RO-ASRO
- STAS SR 13359-8-1998 Glucose. Methods of analysis. Determination of dextrose content. Luff-Schoorl method
- STAS 6182/17-1981 WINE Determination of sucrose
RU-GOST R
- GOST R 51258-1999 Milk and milk products. Method for determination of sucrose and glucose content
GSO
- OS GSO ISO 13965:2014 Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method
- GSO ISO 13965:2014 Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method
German Institute for Standardization
- DIN 10326:2007-12 Milk products and ice cream - Determination of sucrose and glucose content - Enzymatic method
- DIN 10326:2007 Milk products and ice cream - Determination of sucrose and glucose content - Enzymatic method
Danish Standards Foundation
- DS/ISO 13965:1999 Meat and meat products - Determination of starch and glucose contents - Enzymatic method
SCC
- DANSK DS/ISO 13965:1998 Meat and meat products - Determination of starch and glucose contents - Enzymatic method
HU-MSZT
- MSZ 5098-1966 Comprehensive testing of steel, pig iron and cast iron. Glucose content definition
- MNOSZ 9494-1953 Wine sugar content testing
- MSZ 9480-1982 Wine sugar content detection. Use the BERTRAND method
International Organization for Standardization (ISO)
- ISO 13965:1998 Meat and meat products - Determination of starch and glucose contents - Enzymatic method
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