67.100.30: Cheese

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  1. UNE-EN ISO 11816-2:2003▹

    Milk and milk products - Determination of alkaline phosphatase activity - Part 2: Fluorometric method for cheese (ISO 11816-2:2003)

    standard by UNE-EN ISO, 06/27/2003.

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    Historical Editions: UNE 34878:1986

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  2. UNE-EN ISO 1735:2005▹

    Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) (ISO 1735:2004)

    standard by UNE-EN ISO, 02/16/2005.

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  3. HISTORICAL

    UNE-EN ISO 1854:2000▹

    This document has been replaced. View the most recent version.

    WHEY CHEESE. DETERMINATION OF FAT CONTENT. GRAVIMETRIC METHOD (REFERENCE METHOD) (ISO 1854:1999)

    standard by UNE-EN ISO, 10/11/2000.

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    Corrigenda: UNE-EN ISO 1854:2002 ERRATUM

    Historical Editions: UNE-EN ISO 1854:2009, UNE-EN ISO 1854:2002 ERRATUM

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  4. HISTORICAL

    UNE-EN ISO 1854:2002 ERRATUM▹

    This document has been replaced. View the most recent version.

    WHEY CHEESE. DETERMINATION OF FAT CONTENT. GRAVIMETRIC METHOD (REFERENCE METHOD). (ISO 1854:1999)

    Corrigenda by UNE-EN ISO, 06/27/2002.

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    Historical Editions: UNE-EN ISO 1854:2009, UNE-EN ISO 1854:2000

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  5. UNE-EN ISO 1854:2009▹

    Whey cheese - Determination of fat content - Gravimetric method (Reference method) (ISO 1854:2008)

    standard by UNE-EN ISO, 02/25/2009.

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    Historical Editions: UNE-EN ISO 1854:2002 ERRATUM, UNE-EN ISO 1854:2000

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  6. HISTORICAL

    UNE 34869:1986▹

    This document has been replaced. View the most recent version.

    DETERMINATION OF DRY MATTER IN CHEESE AND PROCESSED CHEESE.

    standard by UNE, 01/15/1986.

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    Historical Editions: UNE-EN ISO 5534:2004

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  7. UNE 34871:1986▹

    PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE PROTEIN CONTENT.

    standard by UNE, 01/15/1986.

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  8. UNE 34872:1986▹

    PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE ASH CONTENT.

    standard by UNE, 03/15/1986.

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  9. UNE 34873:1986▹

    DETERMINATION OF THE PHOSPHORUS CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.

    standard by UNE, 01/15/1986.

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  10. UNE 34874:1985▹

    DETERMINATION OF THE CITRIC ACID CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.

    standard by UNE, 12/15/1985.

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