|
|
Milk and milk products. The rules of test acceptance, methods of sampling and its preparation for the analysis. Part 2. Cow milk butter, spreads, cheese and cheese products, processed cheese and processed cheese products
|
Vegetable oils and margarine. Detection of falsification
|
|
|
Melted butter and milk fat. Specifications
|
Butter with flavouring components. Specifications
|
Cream Cheese. General specifications
|
Butter. Potentiometric method for determination of pH of the serum
|
Milk fat, butter and butter paste made from cow milk. Control methods sensory characteristics
|
Butter for baby food. Specifications
|
Food products, food raw materials, feeds, feed additives. Determination of dioxins mass fraction by gas chromatography/high-resolution mass spectrometry
|
|
