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乳和以乳为基料的制品.凝固酶-阳性葡萄球菌的耐热核酸酶检测
Milk and milk-based products - Detection of thermonuclease produced by coagulase-positive staphylococci
参考页数：7P.;A4
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乳和乳制品.推定大肠杆菌的菌落计数.第2部分:在44℃时利用膜片(进行的)菌落计数技术
Milk and milk products - Enumeration of presumptive Escherichia coli - Part 2: Colony-count technique at 44 °C using membranes
参考页数：9P.;A4
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酪蛋白.游离酸度的测定(参照法)
Caseins - Determination of free acidity (Reference method)
参考页数：5P;A4
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酪蛋白.“固定灰分”的测定(参照法)
Caseins - Determination of " fixed ash " (Reference method)
参考页数：5P;A4
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皱胃酪蛋白和酪蛋白酸盐.灰分的测定(参照法)
Rennet caseins and caseinates - Determination of ash (Reference method)
参考页数：5P;A4
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无水乳脂肪.气液色谱法测定甾醇合成物(常规法)
Anhydrous milk fat - Determination of sterol composition by gas liquid chromatography (Routine method)
参考页数：13P.;A4
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无水乳脂肪.气液色谱法测定甾醇合成物(参照法)
Anhydrous milk fat - Determination of sterol composition by gas liquid chromatography (Reference method)
参考页数：16P.;A4
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乳制品和以乳为基料的食品.用维泊尔-伯恩特罗重量分析法(参照法)测定脂肪含量.第3部分:特例
Milk products and milk-based foods - Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) - Part 3: Special cases
参考页数：9P.;A4
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乳制品和以乳为基料的食品.用维泊尔-伯恩特罗重量分析法(参照法)测定脂肪含量.第2部分:可食用冰冻食品和冰冻混合物
Milk products and milk-based foods - Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) - Part 2: Edible ices and ice-mixes
参考页数：9P.;A4
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乳制品和以乳为基料的食品.用维泊尔-伯恩特罗重量分析法(参照法)测定脂肪含量.第1部分:婴儿食品
Milk products and milk-based foods - Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) - Part 1: Infant foods
参考页数：8P.;A4
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