Dried milk, dried ice-mixes and processed cheese. Determination of lactose content. Pt. 1: Enzymatic method utilizing the glucose moiety of the lactose.- pt. 2: Enzymatic method utilizing the galactose moiety of the lactose
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| Format: | Texto biblioteca |
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Geneva (Switzerland) ISO/IDF
2002
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| Subjects: | DRIED MILK, MILK PRODUCTS, PROCESSED CHEESE, LACTOSE, STANDARDS, ENZYMATIC ANALYSIS, GLUCOSE, GALACTOSE, ANALYSE ENZYMATIQUE, LAIT DESHYDRATE, PRODUIT LAITIER, FROMAGE A PATE FONDUE, NORME, ANALISIS ENZIMATICO, GLUCOSA, GALACTOSA, LECHE EN POLVO, PRODUCTOS LACTEOS, QUESO ELABORADO, LACTOSA, NORMAS, |
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