NS EN ISO 9233-1:2013現行
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 1: Molecular Absorption Spectrometric Method For Cheese Rind (Iso 9233-1:2007 Including Amd 1:2012)
出版：Norwegian Standards (Norges Standardiseringsforbund)
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基本信息
標準編號： NS EN ISO 9233-1:2013
發布時間：2013/8/1 0:00:00
標準類別：Standard
出版單位：Norwegian Standards (Norges Standardiseringsforbund)
標準頁數：24
標準簡介
Defines a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm[2].
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