ES 559 - 2/2005
Tea and methods of analysis and testing part 2: methods of analysis and testing
茶和分析和测试方法 第 2 部分：分析和测试方法
ES 5723/2006
Coffee – determination of caffeine content (reference method)
咖啡-检测咖啡因含量（参考方法）
ISO 4052 /1983
ES 5858/2007
Coffee- determination of caffeine content - method using high - performance liquid chromatography
咖啡-咖啡因含量的测定-用高效液相色谱法
ISO 10095 - 1992
ES 5859/2007
Roasted coffee- macroscopic examination
烘制咖啡-肉眼检测
AOAC
ES 6342/2007
Roasted coffee and instant coffee - determination of total ash, acid insoluble ash, alkalinity of ash and cold and hot water extract
烘烤咖啡和速溶咖啡-总灰分,酸不溶性灰分,灰分碱度和冷热水浸出物的检测
A . O . A . C 2003 Official Methods of Analysis of the Association of Official Analytical Chemists - Pearson's. ( 1981 ) Eighth Edition Composition and Analysis of Foods，公定分析化学家协会公定分析方法 -食品构成和分析
ES 6343/2007
Roasted coffee-determination of fat content
烘烤咖啡-脂肪含量的检测
Pearson D. (1981) Eighth Edition the Chemical Analysis of Foods，食品化学分析
ES 517 - 1/2005
Coffee and its products part: 1 coffee products
咖啡及其制品第 1 部分：咖啡制品
Coffee and its products-vocabulary 2-ISO 10470 Green coffee-Defect referance chart. 3-IS 2791 Specification for soluble coffee powder. 4-Council directive of 19 December 1985 relating to coffee extracts and chicory extracts. 咖啡及其制品-词汇 2-ISO 10470 生咖啡 – 缺陷参考图 . 3-IS 2791 速溶咖啡规格 . 4-1985 年 12 月 19 日委员会指令 关于咖啡提取物和菊苣提取物.
ES 517 - 2/2005
Coffee and its products part2: coffee beans (green coffee)
咖啡及其制品 第 2 部分：咖啡豆（生咖啡）
ISO 3509 Coffee and its products – vocabulary. - ISO 10470 Green coffee – defect reference chart. - ISO/ 15141-1 Foodsoffs-Determination of Ochratoxin( A ) in cereals and cereal products- Part1:- High performance liquid chromatographic m ISO 3509 咖啡及其制品 – 词汇. - ISO 10470 生咖啡 – 缺陷参考图. - ISO/ 15141-1 食 品-谷类作物和谷类作物产品中赭曲霉素 A 的测定.第 1 部分：:硅胶净化高效液体色谱法
ES 2246/1992
Methods of Testing and Analysis for Coffee and Its Products
咖啡及其制品的分析检验方法
*
ES 5640/2006
Green Coffee – Determination of Loss in Mass At 105 ◦C
生咖啡豆 105℃时质量损失的测定
ISO 6673/2003
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ES 5641/2006
Roasted Ground Coffee – Determination of Moisture Content – Method by Determination of Loss in Mass At 103◦ C ( Rout i ne Met hod)
烤制咖啡 含水量的测定 103℃时质量损失的测定(常规法)
ISO 11294/1994
ES 5642/2006
Instant Coffec - Sampling Method for Bulk Units with Liners
速溶咖啡 带衬里的块装件的取样方法
ISO 6670/2002
ES 5643/2006
Instant Caffee – Determinations of Loss in Mass at 70 º C under Reduced Pressure
速溶咖啡 70℃减压下质量损失的测定
ISO 3726/1983
ES 3954/2005
Ice Tea
冰茶
*
ES 3955/2005
Flavoured Tea
加香料茶
*
67.160 Beverages 饮料
ES 1550 - 2/2005
Mandarine juices preserved exclusively by physical means part: 2 concentrated mandarine juice
用物理方法保存的柑桔果汁:第 2 部分： 浓缩柑桔汁
*
ES 2732 - 1/2007
Table salt fortified with iodine and test methods part 1: table salt fortified with iodine
加碘食盐和测试方法 第 1 部分：加碘食盐
CODEX STAN 150/1985 (amend 2/2001
ES 685/2005
Natural mango juice
天然芒果汁
*
ES 1581 - 2/2005
Apple juice preserved exclusively by physical means part 2: concentrated apple juice concentrated apple juice frozen
用物理方式保存的苹果汁第 2 部分：浓缩苹果汁和冷冻浓缩苹果汁
CODEX STAN 63/1981
ES 336 - 2/2005
Non – alcoholic carbonated beverages part: 2 methods of analysis
无醇碳酸饮料第 2 部分：分析方法
*
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