fat content in pastry
fat content in pastry, Total:49 items.
The international standard classification for "fat content in pastry" includes: Animal feeding stuffs , Vegetables and derived products .
The Chinese standard classification for "fat content in pastry" includes: Livestock and poultry feed and additive , Vegetable processing and products .
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 21514-2008 Determination of the content of fatty acids in feeds(ISO/TS 17764:2002 Animal feeding stuff－Determination of the content of fatty acid IDT)
- GB/T 15674-2009 Determination of crude fat in edible mushroom
商业部
- SB/T 10011-1992 Determination of fat content in frozen drinks
Taiwan Provincial Standard of the People's Republic of China
- CNS 11736-1986 Method of Test for Fat in Ice Cream Products --Rose-Gottlieb Gravimetric Method
CZ-CSN
- CSN 56 0146 Cast.4-1984 Methods of test for sweets and durable pastry. Determination of fat content
- CSN 56 0130-6-1995 Methods of confectione?s products analysis - Part 6: Determination of fat
RU-GOST R
- GOST 31902-2012 Confectionery. Methods of determination of fat weight fraction
- GOST 31722-2012 Confectionery. Methods of determination the contain of milk fat in chocolate products
- 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 R 51483-1999 Vegetable oils and animal fats. Determination by gaz chromatography of constituent contents of methyl esters of total fatty acid content
- GOST R 54687-2011 Confectionery. Method for determination of transisomers of unsaturated fatty acids mass fraction
- GOST R 53122-2008 Sonfectionery. Methods for determination of milk fat content in chocolate products
- GOST 31723-2012 Confectionery. Method of determination of content of the dry fat-free solids of cocoa in chocolate products
- GOST R 53164-2008 Confectionery. Method for determination of the dry fat-free solids of cocoa concent in chocolate products
- GOST 31681-2012 Confectionery. Methods for determination of dry fat-free solids of milk content in chocolate products with milk
RO-ASRO
- STAS SR 13258-1996 Coffee Determination of total fat content
- STAS 145/20-1988 VEGETABLE OILS AND FATS etermination of fat substances content
British Standards Institution (BSI)
- BS EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Calculation of fat content
- BS EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of non-fat solids content (Reference method)
HU-MSZT
- MSZ 3638-1981 Fat, fatty acid content testing
- MSZ 15477-1981 Fat content detection
ZA-SANS
- SANS 5223:2006 Rosin content of fatty matter in soaps
- SANS 5187:2006 Fatty matter content of soap products
TN-INNORPI
- NT 14.32-1983 Determine the fat content in milk
BE-NBN
- NBN 653-1965 Determination of fat content in milk powder
- NBN 209-1950 Fat content in butter
Korean Agency for Technology and Standards (KATS)
- KS H ISO 3727-3:2006 Butter－Determination of moisture, non-fat solids and fat contents－Part 3：Calculation of fat content
- KS H ISO 3727-3-2006(2016) Butter－Determination of moisture, non-fat solids and fat contents－Part 3：Calculation of fat content
- KS H ISO 3727-3:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
International Organization for Standardization (ISO)
- ISO 3727-3:2003 Butter - Determination of moisture, not-fat solids and fat contents - Part 3: Calculation of fat content
- ISO 3727-3:2003|IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
NL-NEN
- NEN 3168-1969 Butyrometric determination of fat content of dried milk
German Institute for Standardization
- DIN EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003); German version EN ISO 3727-3:2003
- DIN EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
Association Francaise de Normalisation
- NF V04-392-3*NF EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat-solids and fat contents - Part 3 : calculation of fat content.
- NF V04-392-2*NF EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2 : determination of non-fat solids contents (reference method)
PL-PKN
- PN C04288-04-1987 Technical fats Methods of testing Determination of fatty matter content
- PN A88021-1971 Hard confec?ion products Determina?ion of fa?
IE-NSAI
- I.S.66-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN MILK
- I.S.69-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN CHEESE
- I.S.68-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN CREAM
IL-SII
- S.I.605-1966 TESTING OF MILK s FAT CONTENT OF CREAM
Danish Standards Foundation
- DS/EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
KR-KS
- KS H ISO 3727-3-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
International Dairy Federation (IDF)
- IDF 80-3-2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3:Calculation of fat content
AT-ON
- ONORM DIN 10315-1994 Determination of the fat content of cheese. Van Gulik method
Association of Official Analytical Chemists (AOAC)
- AOAC Official Method 893.01 Determination of (sesame oil) content in oils and fats
Military Standards (MIL-STD)
- DOD A-A-53195 A-1990 ANALYZING KIT, MEAT FAT CONTENT
