BSI BS 1743-6.1 Methods for Analysis of dried milk and dried milk products - Part 6: Assessment of the heat class of dried milk - Section 6.1 Heat number method (reference method) IMPORTANT
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- Картотека зарубежных и международных стандартов
British Standards Institution
Methods for Analysis of dried milk and dried milk products - Part 6: Assessment of the heat class of dried milk - Section 6.1 Heat number method (reference method) IMPORTANT
N BSI BS 1743-6.1
Annotation
Applies to dried whole milk, dried partly skimmed milk and dried skimmed milk manufactured by the spray process, and to all types of instant dried milk.
Автоматический перевод:
Методы для Анализа продуктов сухого молока и сухого молока - Часть 6: Оценка класса тепла сухого молока - метод Числа Момене Раздела 6.1 (эталонный метод) IMPORTANT
Относится к сушеному цельному молоку, сушеному частично обезжиренному молоку и сухому снятому молоку, произведенному процессом брызг, и ко всем типам мгновенного сухого молока.
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