（清空日期可显示全部记录）
| 标准编号 | 标准名称 | 发布日期 | 实施日期 | 废止日期 | 替换信息 |
|---|---|---|---|---|---|
| ISO/DIS 27668-1 | Gel ink ball pens and refills -- Part 1: General use | ||||
| ISO 3728:1977 | Ice cream and milk ice -- Determination of total solids content (Reference method) | ||||
| ISO 7328:1999 | Milk-based edible ices and ice mixes -- Determination of fat content -- Gravimetric method (Reference method) | ||||
| ISO 2450:2008 | Cream -- Determination of fat content -- Gravimetric method (Reference method) | ||||
| ISO 2450:1999 | Cream -- Determination of fat content -- Gravimetric method (Reference method) | ||||
| ISO 7328:2008 | Milk-based edible ices and ice mixes -- Determination of fat content -- Gravimetric method (Reference method) | ||||
| ISO 2450:1985 | Cream -- Determination of fat content -- Gravimetric method (Reference method) | ||||
| ISO 5543:2004 | Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method) | ||||
| ISO 5544:1978 | Caseins -- Determination of " fixed ash " (Reference method) | ||||
| ISO 5545:1978 | Rennet caseins and caseinates -- Determination of ash (Reference method) | ||||
| ISO 5545:2008 | Rennet caseins and caseinates -- Determination of ash (Reference method) | ||||
| ISO 5547:1978 | Caseins -- Determination of free acidity (Reference method) | ||||
| ISO 5547:2008 | Caseins -- Determination of free acidity (Reference method) | ||||
| ISO 5548:1980 | Caseins and caseinates -- Determination of lactose content -- Photometric method | ||||
| ISO 5550:1978 | Caseins and caseinates -- Determination of water content (Reference method) | ||||
| ISO 5549:1978 | Caseins and caseinates -- Determination of protein content (Reference method) | ||||
| ISO 5739:1983 | Caseins and caseinates -- Determination of scorched particles content | ||||
| ISO 5739:2003 | Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter | ||||
| ISO 105-E09:1987 | Textiles -- Tests for colour fastness -- Part E09: Colour fastness to potting | ||||
| ISO 6740:1985 | Dried whey -- Determination of nitrate and nitrite contents -- Method by cadmium reduction and spectrometry | ||||
| ISO 12779:2011 | Lactose -- Determination of water content -- Karl Fischer method | ||||
| ISO/DIS 19660 | Cream -- Determination of fat content -- Acido-butyrometric method | ||||
| ISO 1442:1973 | Meat and meat products -- Determination of moisture content | ||||
| ISO 937:1978 | Meat and meat products -- Determination of nitrogen content (Reference method) | ||||
| ISO 1442:1997 | Meat and meat products -- Determination of moisture content (Reference method) | ||||
| ISO 1444:1996 | Meat and meat products -- Determination of free fat content | ||||
| ISO 1841-1:1996 | Meat and meat products -- Determination of chloride content -- Part 1: Volhard method | ||||
| ISO 1841-2:1996 | Meat and meat products -- Determination of chloride content -- Part 2: Potentiometric method | ||||
| ISO 2917:1999 | Meat and meat products -- Measurement of pH -- Reference method | ||||
| ISO 4133:1979 | Meat and meat products -- Determination of glucono-delta-lactone content (Reference method) | ||||
| ISO 3091:1975 | Meat and meat products -- Determination of nitrate content (Reference method) | ||||
| ISO 2918:1975 | Meat and meat products -- Determination of nitrite content (Reference method) | ||||
| ISO 3496:1994 | Meat and meat products -- Determination of hydroxyproline content | ||||
| ISO 3100-1:1991 | Meat and meat products -- Sampling and preparation of test samples -- Part 1: Sampling | ||||
| ISO 5553:1980 | Meat and meat products -- Detection of polyphosphates | ||||
| ISO 5554:1978 | Meat products -- Determination of starch content (Reference method) | ||||
| ISO 13965:1998 | Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method | ||||
| ISO 1574:1980 | Tea -- Determination of water extract | ||||
| ISO 1575:1987 | Tea -- Determination of total ash | ||||
| ISO 1577:1987 | Tea -- Determination of acid-insoluble ash | ||||
| ISO 1576:1988 | Tea -- Determination of water-soluble ash and water-insoluble ash | ||||
| ISO 1839-1:1975 | Withdrawal of ISO 1839/1-1975 | ||||
| ISO 1839-2:1976 | Withdrawal of ISO 1839/2-1976 | ||||
| ISO 1839:1980 | Tea -- Sampling | ||||
| ISO 3720:1981 | Black tea -- Specification | ||||
| ISO 3720:1986 | Black tea -- Definition and basic requirements | ||||
| ISO 3720:1986/Cor 2:2004 | |||||
| ISO 3720:2011 | Black tea -- Definition and basic requirements | ||||
| ISO 7516:1984 | Instant tea in solid form -- Sampling | ||||
| ISO 7513:1990 | Instant tea in solid form -- Determination of moisture content (loss in mass at 103 degrees C) |
若您对上表中数据有任何疑问，请与网站联系。
