中文版 BS ISO 21121 Spices and condiments - Dried Lime (Whole, Slices & Ground) -Specification. 下载积分: 5000 内容提示: 伦敦奇斯威克大道 389 号,W4 4ALBSI 集团总部电话:+44 (0)20 8996 9000 传真:+44 (0)20 8996 7400 www.bsigroup.comDPC:24/30476823 DC⽇期:2024 年 9 ⽉ 25 ...
7.参考材料:该标准还提供了参考材料,包括相关的文献、资料等,以便于查阅和学习。 ISO676:1995EN/FRSpicesandcondiments—Botanicalnomenclature标准为香料和调味品行业的植物命名提供了一系列的规范和标准,对于行业发展具有重要意义。
【正版授权-英语版】 ISO 941:1980 EN Spices and condiments - Determination of cold water-soluble extract上传人:中国标准出版社 IP属地:四川 上传时间:2024-07-11 格式:PDF 页数:1 大小:300KB 积分:350 ©正版授权 第1页 / 共1页全文预览已结束 下载本文档 本文档由用户提供并上传,收益归属内容提供...
英文名称:Spices and condiments — Determination of extraneous matter and foreign matter content 标准状态:现行 发布日期:2009-10-05 文档简介 ISO927:2009EN标准规定了如何测定食品和调味品中的杂质和异物含量。具体来说,它提供了用于分析食品和调味品中非食品物质的步骤和方法。
【英语版】国际标准 ISO 948:1980 EN Spices and condiments — Sampling 香料和调味品 抽样.pdf,以下文本介绍内容由我方AI生成,信息仅供参考,如有出入,请以实际为准。 ISO 948标准是指“En 食品和食品制备:香料和调味品的采样”,它是食品行业的一个重要标准,主要关注
Spices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)doi:ISO 7927-1:2023本文件规定了苦茴香籽(Foeniculum vulgarep.Miller varvulgare),整粒或地面的要求
Spices and condiments. 来自 ResearchGate 喜欢 0 阅读量: 50 作者: JS Pruthi 摘要: This book gives a history of the use of spices and condiments in India and goes on to provide descriptions of the individual spices and condiments in alphabetical order. Data on distribution, composition, uses...
PURPOSE: A sauce for uncurdled soybean curd or soybean curd and a method for producing the same are provided, thereby various tastes can be applied to the uncurdled soybean curd or soybean curd. CONSTITUTION: The sauce for uncurdled soybean curd or soybean curd comprises spices containing pepper...
have incorporatedspices and condimentsintheir processing. Therefore, the exposure level due to “Meat, poultry and their products” included part of the ochratoxin A exposure duetospices and condimentswhich would augment the contributions [...] ...
Seasonings has been written for use as a text in food technology and as a general reference book for anyone associated with the food industry who has a desire to know more about these fabled, fragrant, pungent plant substances and how they are utilized in the formulation of condiments and ...