Food and Agriculture

Food



KS 1485:2020

Fruit (water-based) flavoured drinks - Specification

Specifies the requirements, methods of sampling and test for water based flavoured drinks...

Kes 2,307.00

KS ISO 763:2003

Fruit and vegetable products - Determination of ash insoluble in hydrochloric acid.

Specifies a method for the determination of the hydrochloric-acid-insoluble ash yielded by fruit and vegetable products...

Kes 1,730.00

KS ISO 2448:1998

Fruit and vegetable products - Determination of ethanol content.

Specifies a method for the chemical determination of ethanol in fruit and vegetable products...

Kes 1,977.00

KS ISO 2447:1998

Fruit and vegetable products - Determination of tin content.

Specifies a method for the determination of the tin content in fruit and vegetable products...

Kes 1,730.00

KS ISO 762:2003

Fruit and vegetable products - Determination of mineral impurities content.

Specifies a method for the determination of the mineral impurities content (impurities generally originating from the soil) of fruit and vegetable products...

Kes 1,977.00

KS ISO 750:1998

Fruit and vegetable products - Determination of titratable acidity.

Specifies two methods for the determination of the titratable acidity of fruit and vegetable products: - a potentiometric reference method; -a routine method using a coloured indicator...

Kes 1,730.00

KS ISO 1842:1991

Fruit and vegetable products - Determination of pH.

Specifies a potentiometric method of measuring the pH of fruit and vegetable products...

Kes 1,483.00

KS ISO 2173: 2003

Fruit and vegetable products - Determination of soluble solids - Refractometric method.

Determines soluble solids in fruit and vegetable products. ..

Kes 1,730.00

KS ISO 751:1998

Fruit and vegetable products -Determination of water-insoluble solids.

Specifies a method for the determination of the content of water-insoluble solids in the edible parts of fruit and vegetable products...

Kes 1,730.00

KS ISO 17240: 2004

Fruit and vegetable products-Determination of tin content-Method using flame atomic absorption spectrometry.

Specifies an atomic absorption spectrometric method for the determination of the tin content of fruit and vegetable products in the concentration range 10 mg/kg to 500 mg/kg...

Kes 1,977.00

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