标题: ISO 16305-2005 黄油.密实度的测定 [打印本页] 作者: sigh007 时间: 2012-3-22 18:09:52 标题: ISO 16305-2005 黄油.密实度的测定
【英文标准名称】: Butter - Determination of firmness 【原文标准名称】: 黄油.密实度的测定 【标准号】: ISO 16305-2005 【标准状态】: 现行 【国别】: 国际 【发布日期】: 2005-02 【实施或试行日期】: 【发布单位】: 国际标准化组织(ISO)【起草单位】: ISO/TC 34【标准类型】: ()【标准水平】: ()【中文主题词】: 试验;黄油;食品;材料强度;定义;密实度【英文主题词】: Butter;Definition;Definitions;Firmness;Food products;Strength of materials;Testing【摘要】: This International Standard specifies a method for the determination of the firmness of butter.The method is also applicable to butter prepared by recombination of milk components, aeration of butter andbutter to which vegetable fat, spices or other foods have been added. Any changes with regard to thepreparation of the butter, however, will influence its firmness characteristics. Therefore for the purposes of thisInternational Standard, these products are not included.【中国标准分类号】: X16【国际标准分类号】: 67_100_20【页数】: 10P;A4【正文语种】: 英语