香港六合彩开奖

Meat and meat products 鈥� Determination of ash (Reference method)

Meat and meat products 鈥� Determination of total ash

Meat and meat products 鈥� Determination of nitrogen content (Reference method)

Meat and meat products 鈥� Determination of nitrogen content 鈥� Reference method

Meat and meat products 鈥� Determination of moisture content

Meat and meat products 鈥� Determination of moisture content (Reference method)

Meat and meat products 鈥� Determination of moisture content 鈥� Reference method

Meat and meat products 鈥� Determination of total fat content

Meat and meat products 鈥� Determination of free fat content

Meat and meat products 鈥� Determination of free fat content

Definitions of living animals for slaughter 鈥� Porcines

Meat and meat products 鈥� Determination of chloride content 鈥� Part 1: Volhard method

Meat and meat products 鈥� Determination of chloride content 鈥� Part 2: Potentiometric method

Meat and meat products 鈥� Determination of chloride content (Reference method)

Meat and meat products 鈥� Aerobic count at 30 degrees C (Reference method)

Meat and meat products 鈥� Enumeration of micro-organisms 鈥� Colony count technique at 30 degrees C (Reference method)

Meat and meat products 鈥� Determination of total phosphorus content (Reference method)

Meat and meat products 鈥� Measurement of pH (Reference method)

Meat and meat products 鈥� Measurement of pH 鈥� Reference method

Meat and meat products 鈥� Determination of nitrite content (Reference method)

Meat and meat products 鈥� Determination of nitrate content (Reference method)

Meat and meat products 鈥� Sampling 鈥� Part 1: Taking primary samples

Meat and meat products 鈥� Sampling and preparation of test samples 鈥� Part 1: Sampling

Meat and meat products 鈥� Sampling and preparation of test samples 鈥� Part 2: Preparation of test samples for microbiological examination

Meat and meat products 鈥� Determination of L(-)- hydroxyproline content (Reference method)

Meat and meat products 鈥� Determination of hydroxyproline content

Meat and meat products 鈥� Detection of salmonellae (Reference method)

Meat and meat products 鈥� Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli 鈥� (Reference method)

Definitions of living animals for slaughter 鈥� Bovines

Living animals for slaughter 鈥� Vocabulary 鈥� Bovines

Definitions of living animals for slaughter 鈥� Ovines

Definitions of living animals for slaughter 鈥� Horses

Meat and meat products 鈥� Determination of glucono-delta-lactone content (Reference method)

Meat and meat products 鈥� Determination of L-(+)- glutamic acid content 鈥� Reference method

Meat and meat products 鈥� Determination of L-(+)- glutamic acid content 鈥� Reference method

Meat and meat products 鈥� Determination of L-(+)-glutamic acid content 鈥� Reference method

Meat and meat products 鈥� Detection and enumeration of Enterobacteriaceae (Reference methods)

Meat and meat products 鈥� Detection and enumeration of Enterobacteriaceae without resuscitation 鈥� MPN technique and colony-count technique

Meat and meat products 鈥� Detection of polyphosphates

Meat and meat products 鈥� Detection of condensed phosphates

Meat products 鈥� Determination of starch content (Reference method)

Meat and meat products 鈥� Enumeration of Escherichia coli 鈥� Colony count technique at 44 degrees C using membranes

Meat and meat products 鈥� Enumeration of Escherichia coli 鈥� Colony-count technique at 44 degrees C using membranes

Eggs and egg products 鈥� Determination of fipronil and metabolites residues 鈥� Liquid chromatography tandem mass spectrometry method

Meat and meat products 鈥� Determination of nitrite and nitrate content 鈥� Ion chromatography method

Meat and meat products 鈥� Determination of chloramphenicol content 鈥� Method using liquid chromatography

Meat and meat products 鈥� Determination of chloramphenicol content 鈥� Reference method

Meat and meat products 鈥� Detection of colouring agents 鈥� Method using thin-layer chromatography

Meat and meat products 鈥� Detection and determination of colouring agents

Meat and meat products 鈥� Enumeration of Pseudomonas spp.

Meat and meat products 鈥� Enumeration of lactic acid bacteria 鈥� Colony-count technique at 30 degrees C

Meat and meat products 鈥� Enumeration of lactic acid bacteria 鈥� Colony-count technique at 30 degrees C 鈥� Technical Corrigendum 1

Meat and meat products 鈥� Determination of total phosphorus content 鈥� Spectrometric method

Meat and meat products 鈥� Determination of starch and glucose contents 鈥� Enzymatic method

Determination of paralytic shellfish toxins in bivalve mollusks 鈥� HPLC-MS/MS

Dry-cured ham 鈥� Specification

Rapid detection of moisture content in fresh meat 鈥� Low-field NMR method

Meat and meat products 鈥� Identification of nine animal and plant derived components 鈥� LC-MS/MS method

Quick-frozen coated aquatic products 鈥� Specification

Operating procedures of chicken slaughtering

Meat and fish products 鈥� Determination of volatile basic nitrogen 鈥� Semi-micro nitrogen determination method

Meat and meat products 鈥� Determination of nitrite and nitrate 鈥� Continuous flow analysis (CFA) method

Meat and meat products 鈥� Vocabulary

Meat and meat products 鈥� Determination of total phosphorous content

Operating procedures of pig slaughtering

Eggs and egg products 鈥� Determination of nitroimidazole residues 鈥� Liquid chromatography tandem mass spectrometry

Determination of marker residues of nicarbazin in chicken tissue and eggs by liquid chromatography tandem mass spectrometry method

Fermented meat products 鈥� Specification

Frozen surimi 鈥� Specification

Meat, fish and their products 鈥� Determination of fluoroquinolones residues content 鈥� High performance liquid chromatography-tandem mass spectrometry method

Meat, fish and their products 鈥� Determination of sulfite (sulphite) content 鈥� Acid-base titration method

Meat and meat products 鈥� Determination of hydroxyproline content 鈥� High performance liquid chromatography method