共找到 665 条与 肉类加工制品 相关的标准,共 45 页
This document specifies the Spectrophotometer method and the light absorption microplate reader method for the determination ofthe freeL-(+)-glutamic acid content of meat and meat products. This document is applicable to meat and meat products, including livestock and poultry products.
Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method
This document specifies three methods for the determination of the total phosphorous content of all kinds of meat and meat products, including poultry and livestock: — the inductively coupled plasma optical emission spectrometry (ICP-OES) method; — the spectrometric method; — the gravimetric method. For the ICP-OES method, the limit of detection (LOD) is 1,0 mg/kg and the limit of quantification (LOQ) is 3,0 mg/kg if the mass of the test portion is 0,5 g and the constant volume is 50 ml.
Meat and meat products - Determination of total phosphorous content
Raw materials for chondroitin sulfate
Determination of water loss rate during thawing of frozen meat
Detection of heterocyclic amines in meat and meat products by liquid chromatography-tandem mass spectrometry
Determination of carrageenan in pork by liquid chromatography-tandem mass spectrometry
Ningxiang Dishes Part 2: Original Pork Knuckle
Ningxiang Dishes Part 8: Stir-fried Longtian Pork
Ningxiang Tasty Dishes Part 11: Jing Jing Pu Local Chicken
Ningxiang Tasty Dishes Part 9: Charcoal River Cured Silver Carp
Ningxiang Dishes Part 4: Zifu Skin Beef
Ningxiang Dishes Part 13: Stir-fried Pork Belly with Grated Vegetables
Ningxiang Dishes Part 10: Boiled Wulitui Dried Fragrance
Ningxiang Tasty Dishes Part 12: Delicious Golden Hoof
Ningxiang Dishes Part 15: Sha Tin Steamed Buns
Ningxiang Dishes Part 1: Braised Yellow Pork
Ningxiang Tasty Dishes Part 6: Tasty Beef Hoof
Ningxiang Dishes Part 7: Braised Weishan Tofu
Ningxiang Tasty Dishes Part 5: Longtian Eel Wings
Ningxiang Dishes Part 3: Tribute Duck in Gray Soup
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