Galactose preparation

Galactose preparation, Total:34 items.

The international standard classification for "Galactose preparation" includes: Food additives .

The Chinese standard classification for "Galactose preparation" includes: Milk and dairy products , Natural food additives .

未注明发布机构

DIN 10344 E:2013-07 Determination of lactose and galactose content of milk products; enzymic method

T/ZZB 1400-2019 Formulated sweetened condensed milk
T/STIC 130021-2024 Determination of 2'-Fucosyllactose and Lacto-N-neotetraose in Milk and Dairy products by Liquid Chromatography-Mass/Mass Spectrometry
T/XLTDA 006-2021 Dairy products with local characteristics whey sugar
T/LIST 0011-2019 Arabinogalactan Hard candy

NY/T 3902-2021 Determination of arabinose, galactose,glucose,fructose,maltose and sucrose in fruits,vegetables, and processed products—lon chromatography

GH/T 1330-2021 Determination of the mole fraction of galactose and mannose in galactomannan as food additive-Capillary gas chromatography

DIN 10344:2015 Milk and milk products - Determination of lactose and D-galactose content - Enzymatic method
DIN 10344:2015-05 Milk and milk products - Determination of lactose and D-galactose content - Enzymatic method
DIN 10344:1982 Determination of lactose and galactose content of milk products; enzymic method
DIN 10486:2017-12 Milk and milk products - Determination of lactose content of lactose-reduced milk and milk products in the presence of glucose - Enzymatic method

GOST 31086-2002 Milk and dairy products. Method for determination of lactose and galactose

GOST R 51259-1999 Milk and milk products. Method for determination of lactose and galactose content
GOST 34304-2017 Milk and milk products. Method for determination of lactose and galactose content

DIN 10344 E:2013 Draft Document - Milk and milk products - Determination of lactose and D-galactose content - Enzymatic method
DANSK DS/ISO 5765-2:2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose

KS M 8376-2006(2011) D(＋)－Galactose
KS M 8376-2006 D(+)-Galactose
KS H ISO 5765-2:2020 Dried milk, dried ice-mixes and processed cheese —Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose

LST 1942-2007 Sweetened and caramelized (boiled) sweetened condensed milk products and milky products
LST 1939-2007 Unsweetened condensed milk products and milky products

ISO 5765-2:2002 | IDF 79-2:2002 Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose

OS GSO ISO 5765-2:2014 Dried milk, dried ice-mixes and processed cheese -- Determination of lactose content -- Part 2: Enzymatic method utilizing the galactose moiety of the lactose
GSO ISO 5765-2:2014 Dried milk, dried ice-mixes and processed cheese -- Determination of lactose content -- Part 2: Enzymatic method utilizing the galactose moiety of the lactose

DS/ISO 5765-2:2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose

BS ISO 5765-2:2002 Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Enzymatic method utilizing the galactose moiety of the lactose

KS H ISO 5765-2-2020 Dried milk, dried ice-mixes and processed cheese —Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose