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    • Ice cream and ice confectionery
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    SS-EN ISO 7328 : 2008

    Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008)

    Standardiserings-Kommissionen I Sverige

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    BS EN ISO 7328 : 2008

    MILK BASED EDIBLE ICES AND ICE MIXES - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)

    British Standards Institution

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    KS H ISO 3728:2006

    Ice-cream and milk ice - Determination of total solids content(Reference method)

    Korean Standards Association

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    KS H ISO 7328:2006

    Milk-based edible ices and ice mixes - Determinationof fat content - Gravimetric method(Reference method)

    Korean Standards Association

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    BS ISO 3728 : 2004

    ICE-CREAM AND MILK ICE - DETERMINATION OF TOTAL SOLIDS CONTENT (REFERENCE METHOD)

    British Standards Institution

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    SAC GB 19299 : 2003

    HYGIENIC STANDARD FOR JELLIES

    Standardization Administration of China

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    BS ISO 5765-1 : 2002

    DRIED MILK, DRIED ICE-MIXES AND PROCESSED CHEESE - DETERMINATION OF LACTOSE CONTENT - PART 1: ENZYMATIC METHOD UTILIZING THE GLUCOSE MOIETY OF THE LACTOSE

    British Standards Institution

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    BS ISO 5765-2 : 2002

    DRIED MILK, DRIED ICE-MIXES AND PROCESSED CHEESE - DETERMINATION OF LACTOSE CONTENT - PART 2: ENZYMATIC METHOD UTILIZING THE GALACTOSE MOIETY OF THE LACTOSE

    British Standards Institution

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    ASTM F 2432 : 2004

    Standard Specification for Ice Making Machines, Icemaker-Dispensers, and Ice Dispensing Equipment

    American Society for Testing and Materials

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    UNE 34868 : 1986

    ICE CREAM AND MILK ICE - DETERMINATION OF TOTAL SOLIDS - REFERENCE METHOD

    Asociacion Espanola de Normalizacion