共找到 150 條與 食品加工用酶制劑 相關(guān)的標(biāo)準(zhǔn)，共 10 頁(yè)
Natural enzymes within the food industry
本標(biāo)準(zhǔn)規(guī)定了食品加工用乳酸菌的術(shù)語(yǔ)和定義、分類、要求、試驗(yàn)方法、檢驗(yàn)規(guī)則和標(biāo)志、包裝、運(yùn)輸、貯存。本標(biāo)準(zhǔn)適用于以適宜的發(fā)酵用營(yíng)養(yǎng)物質(zhì)接種乳酸菌種,經(jīng)發(fā)酵培養(yǎng),濃縮等工藝制成的,用于乳及乳制品、肉制品、飲料、泡菜發(fā)酵及發(fā)酵劑以外的其他用途的食品加工用乳酸菌
Lactic acid bacteria for food process
本標(biāo)準(zhǔn)規(guī)定了預(yù)包裝肉制品銷售服務(wù)要求的術(shù)語(yǔ)和定義、要求和服務(wù)等內(nèi)容。本標(biāo)準(zhǔn)適用于預(yù)包裝肉制品在銷售時(shí)的服務(wù)要求
Requirement of processing food sell-service.Meat product
Esta Norma tiene por objeto establecer los requisitos que deben cumplir los productos cárnicos procesados (no enlatados
Food industry, processed meat products (not canned)
本標(biāo)準(zhǔn)適用于未定有中國(guó)國(guó)家標(biāo)準(zhǔn)而經(jīng)精制加工處理之食用油脂
Edible refined processed oil and fat
本標(biāo)準(zhǔn)適用于食品加工用酵母
National Food Safety Standard Yeast for Food Processing
本標(biāo)準(zhǔn)適用于食品加工用途的粕類產(chǎn)品。本標(biāo)準(zhǔn)不適用于菜籽粕和棉籽粕
National Food Safety Standard Meals for Food Processing
This document gives guidance to machinery manufacturers for the selection of suitable materials which will be used in the food area of machines
Food processing machinery — Route map — Materials for food area
This document gives guidance to machinery manufacturers forThe selection of suitable materials which will be used inThe food area of machines intended
Food processing machinery - Route map - Materials for food area
Complete revision of standard
Food Equipment Materials
1 范圍 2 規(guī)范性引用文件 3 分類 4 要求 5 檢驗(yàn)規(guī)則 6 標(biāo)志、標(biāo)簽、包裝、運(yùn)輸和貯存
Probiotic powder for food processing
本標(biāo)準(zhǔn)規(guī)定了烘烤(焙)加工食品用器具（以下簡(jiǎn)稱產(chǎn)品）的術(shù)語(yǔ)和定義、產(chǎn)品分類要求、試驗(yàn)方法、標(biāo)志、合格證、使用說(shuō)明書及包裝、運(yùn)輸、貯存。 本標(biāo)準(zhǔn)適用于烘烤(焙)各類食品用的金屬器具
Utensils for baked and processed food
本文件規(guī)定了預(yù)制菜鹵肉類食品加工工藝規(guī)范的術(shù)語(yǔ)定義、技術(shù)要求、加工工藝、試驗(yàn)方法、檢驗(yàn)規(guī)則、標(biāo)志、包裝、運(yùn)輸和貯存。 本文件適用于預(yù)制菜鹵肉類食品的生產(chǎn)和檢驗(yàn)
Specifications for Processing Technology of Prepared Braised Vegetable and Meat Foods
National Food Safety Standards Hygienic Specifications for the Production of Strain Preparations for Food Processing
Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
