Determination method of acid value of cakes
Determination method of acid value of cakes, Total:30 items.
The international standard classification for "Determination method of acid value of cakes" includes: General methods of tests and analysis for food products , food products in general , Cereals, pulses and derived products .
The Chinese standard classification for "Determination method of acid value of cakes" includes: Basic standards and general methods , Food sanitation , Baking products .
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 23780-2009 Quality examination methods of the pastry
- GB/T 5009.56-2003 Method for analysis of hygienic standard of pastry
- GB/T 3865-1983 The quality examination methods of Chinese pastry
- GB/T 3866-1983 The quality inspection methods of the western pastry
Professional Standard - Agriculture
- GB 3866-1983 The quality inspection methods of the western pastry
- GB/T 5009.56-1996 Method for analysis of hygienic standard of pastry
RU-GOST R
- GOST 5898-1987 Confectionery. Methods for determination of acidity and alkalinity
- GOST R 54686-2011(2019) Confectionery. Method of determination of a mass fraction of the sated fatty acids
- GOST R 54686-2011 Sonfectionery. Method of determination of a mass fraction of the sated fatty acids
- GOST 5903-1989 Confectionery. Methods for determination of sugar
- GOST 26811-2014 Sonfectionery. Iodometric method for determination of mass fraction of total sulphurous acid
- GOST 5900-2014 Sonfectionery. Methods for determination of moisture and solids
- GOST 31902-2012 Confectionery. Methods of determination of fat weight fraction
- GOST R 54687-2011 Confectionery. Method for determination of transisomers of unsaturated fatty acids mass fraction
- GOST 5896-1951 Confectionery. Method for determination of alcohol
- GOST R 53122-2008 Sonfectionery. Methods for determination of milk fat content in chocolate products
- GOST 31722-2012 Confectionery. Methods of determination the contain of milk fat in chocolate products
CZ-CSN
- CSN 56 0130-7-1995 Methods of confectione?s products analysis - Part 7: Detenninatíon of titratable acids
- CSN 56 0130-5-1995 Methods of confectione?s products analysis - Part 5: Detennination of sugars
- CSN 56 0130-4-1995 Methods of confectione?s products anafysis - Part 4: Determination of ash and its part insoluble in acid
- CSN 56 0146-1964 Methods of test for sweets and durable pastry. Common testing methods
- CSN 56 0146 Cast.3-1984 Methods of test for sweets and durable pastry. Determination of moisture content
- CSN 56 0146 Cast.4-1984 Methods of test for sweets and durable pastry. Determination of fat content
- CSN 56 0146 Cast.1-1988 Testing methods for sweets and durable pastry. General provisions
- CSN 56 0130-6-1995 Methods of confectione?s products analysis - Part 6: Determination of fat
- CSN 56 0130-3-1995 Methods of confectione?s products analysis - Part 3: Determination of moisture
- CSN 56 0130-8-1995 Methods of confectione?s products analysis - Part 8: Detenninatíon of sorbitol
- CSN 58 0130 Cast.3-1985 Methods of testing for fats and oils. etermination of acid value
TR-TSE
- TS 324-1966 METHODS OF ANALYSIA OF CAKES
VN-TCVN
- TCVN 4068-1985 Confectionery.Method for determination of net mass, dimensions, sensory and filling of produce
