ลำดับ |
ชื่อเรื่อง
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94 |
Recommened international code of hygienic practice for dried milk
( ดูเพิ่มเติม) |
95 |
Recommened international code of hygienic practice for the production, storage and composition of mechanically separated meat and poultry meat intende
( ดูเพิ่มเติม) |
96 |
Recommened international code of hygienic practice for the collecting, processing and marketing of natural mineral waters
( ดูเพิ่มเติม) |
97 |
Recommened international code of practice for storage and transport of edible oils and fats in bulk
( ดูเพิ่มเติม) |
98 |
Recommened international code of practice for precooked and cooked foods in mass catering
( ดูเพิ่มเติม) |
99 |
Recommened international code of practice for aseptically processed and packaged low-acid foods
( ดูเพิ่มเติม) |
100 |
Recommened international code of hygienic practice for ante-mortem and post-mortem inspection of slaughter animal and for ante-mortem and post-mortem
( ดูเพิ่มเติม) |
101 |
Recommened international code of hygienic practice for spices and dried aromatic plants
( ดูเพิ่มเติม) |
102 |
Recommened international code of hygienic practice for the preparation and sale of street-vended foods (Regional standard-Latin America and the Caribb
( ดูเพิ่มเติม) |
103 |
Recommened international code of hygienic practice for packaging and transport of tropical fresh fruit and vegetables
( ดูเพิ่มเติม) |
104 |
Code of practice for the reduction of aflatoxin B1 in raw materials and supplemental feedingstuffs for milk producing animals
( ดูเพิ่มเติม) |
105 |
Determination of total solids content
( ดูเพิ่มเติม) |
106 |
Determination of loss on drying at 120 c for 16 hours
( ดูเพิ่มเติม) |
107 |
Determination of loss on drying at 105 c for 3 hours
( ดูเพิ่มเติม) |
108 |
Determination of sulphur dioxide ( According to carruthers, Heaney and Oldfield method )
( ดูเพิ่มเติม) |
109 |
Determination of sulphur dioxide ( According to monier - Williams method )
( ดูเพิ่มเติม) |
110 |
Determination of colour
( ดูเพิ่มเติม) |
111 |
Determination of polarization ( ICUMSA method )
( ดูเพิ่มเติม) |
112 |
Determination of conductivity ash
( ดูเพิ่มเติม) |
113 |
Determination of relative density at t / 20 c ( Base on the British Standards Institution method )
( ดูเพิ่มเติม) |
114 |
Determination of allyl isothiocyanate content ( Indian Standards Institution method )
( ดูเพิ่มเติม) |
115 |
Arachis oil test ( EVERS ) ( British Standards Institution method )
( ดูเพิ่มเติม) |
116 |
Sesame oil test ( BAUDOIN ) ( British Standards Institution method )
( ดูเพิ่มเติม) |
117 |
determination of soap content ( British Standards Institution method )
( ดูเพิ่มเติม) |
118 |
Determination of iron content ( British Standards Institution method )
( ดูเพิ่มเติม) |
119 |
Estimation of milk fat content
( ดูเพิ่มเติม) |
120 |
Determination of fat content
( ดูเพิ่มเติม) |
121 |
Determination of water content by loss of mass on drying
( ดูเพิ่มเติม) |
122 |
Determination of vitamin E ( Tocopherols ) content
( ดูเพิ่มเติม) |
123 |
Determination of sodium chloride content
( ดูเพิ่มเติม) |
124 |
Standard procedure for thawing of quick frozen fruits and vegetables
( ดูเพิ่มเติม) |
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