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    • Ice cream and ice confectionery
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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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    ISO 7328:2008

    Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)

    International Organization for Standardization

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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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    I.S. EN ISO 7328:2008

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

    National Standards Authority of Ireland

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    ISO 3728:2004

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

    International Organization for Standardization

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    DS EN ISO 7328 : 2008

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

    Danish Standards

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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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    UNI EN ISO 7328 : 2009

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

    Ente Nazionale Italiano di Unificazione (UNI)

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    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

    International Organization for Standardization

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