GB/T 22031-2008
Determination of added citrate content in cheese and processed cheese products—Enzyme-colorimetric method
QB/T 5952-2023
KS H ISO 12082-2006(2016)
Processed cheese and processed cheese products - Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
KS H ISO 20369-2012(2022)
Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products-Determination of citrate content
T/SATA 058-2023
KS H ISO 20369-2012(2017)
Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products-Determination of citrate content
ISO 9322:2023
Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products — Determination of acetate and citrate content — Ion chromatographic method
BS ISO 20369:2009
Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products. Determination of citrate content
ISO 20369:2009
Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products — Determination of citrate content
NY/T 4116-2022
BS 08/30182461 DC
BS ISO 20369. Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products. Determination of citrate content
DIN 10259
Determination of citrate content of wrapping materials for cigarette filters, cigarettes and other tobacco products
DIN ISO 20369
Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products - Determination of citrate content (ISO 20369:2009)
DIN ISO 20369-DRAFT
Draft Document - Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products - Determination of citrate content (ISO 20369:2009)
NY/T 4115-2022
YY/T 1208-2013
Thiosulfate-citrate-bile salts-sucrose agar medium
GB 22031-2010
National food safety standard Determination of added citrate content in cheese and processed cheese products
\u0413\u041e\u0421\u0422 \u0420 51461-99
Processed cheese products. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
\u0413\u041e\u0421\u0422 \u0420 53969-2010
Food salts of citric acid (citrates). Method for determination of moisture mass fraction
SN/T 2007-2007