GOST R ISO 9233-2-2011 Cheese and processed cheese Determination of natamycin content Part 2 High-performance liquid chromatographic method《奶酪和加工干酪 游霉素含量测定 第2部分 高效液相色谱法》.pdf

《GOST R ISO 9233-2-2011 Cheese and processed cheese Determination of natamycin content Part 2 High-performance liquid chromatographic method《奶酪和加工干酪 游霉素含量测定 第2部分 高效液相色谱法》.pdf》由会员分享，可在线阅读，更多相关《GOST R ISO 9233-2-2011 Cheese and processed cheese Determination of natamycin content Part 2 High-performance liquid chromatographic method《奶酪和加工干酪 游霉素含量测定 第2部分 高效液相色谱法》.pdf（16页珍藏版）》请在麦多课文档分享上搜索。

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7、). 90 (5.6) 90 (5.6). 50 3. - (5.12) 60 .8.2.1.2 (5.10), 53. , , - , , . . (5.8) . - 0,45 (5.9), - 0,20 (5.9). () 20 (8.3.4) 25 3 50 3 5- 10- (8.3.5) .8.2.2 8.2.2.1 (8.1.2) 50 3 (4.1). 90 -3 9233-22011 (5.6) 90 (5.6). - 25 3. (5.12) 60 .8.2.2.2 , 8.2.1.2.8.3 8.3.1 , , - , -, , 0,5 / 0,03 /2.8.3.2 (5.14) : : (4.1) (4.4) 12:8:1 ( );: 1 3/; : 303 , 0,005 , ; : 10 ; () : 1500. , (5.15), - :. (4.4) 303 . (8.3.3) - . , .8.3.3 1, 2, 4, 6 8 3 (4.3.2) - 50 3(5.1). - (4.2) . 0,1; 0,2;0,4; 0,6 0,8 /3 . 20 - . . - , , . HPL- A.3.8.3.4 20 (8.2.1.2 8.2.2.2).