| Обозначение | Заглавие на русском языке | Статус | Язык документа | Цена (с НДС 20%)
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Sensory analysis - Vocabulary
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На языке оригинала
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Vitreous and porcelain enamels - Release of lead and cadmium from enamelled ware in contact with food - Part 1:Method of test
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Vitreous and porcelain enamels - Release of lead and cadmium from enamelled ware in contact with food - Part 2:Permissible limits
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1:Requirements for cutlery for the preparation of food
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 2: Requirements for stainless steel and silver-plated cutlery
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 3: Requirements for silver-plated table and decorative holloware
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 4: Requirements for gold-plated cutlery
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 5: Specification for sharpness and edge retention test of cutlery
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 6: Lightly silver-plated table holloware protected by lacquer
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 7: Requirements for table cutlery made of silver, other precious metals and their alloys
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 8: Requirements for silver table and decorative holloware
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Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 9: Requirements for ceramic knives
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На языке оригинала
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Testing procedure for actual weight of beef & pork in food service area
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General requirements for Halal food
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General standard of labelling for processed foods
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Testing method for moisture contents
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Testing method for total ash
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Testing method for crude lipids content
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На языке оригинала
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Testing method for crude proteins content
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На языке оригинала
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Testing methods for modified starch
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