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Showing 1 - 11 from 11 Standards Found 11 Standards
OS GSO ISO 3728:2015
ISO 3728:2004 
Omani Standard
Ice-cream and milk ice -- Determination of total solids content (Reference method)
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GSO ISO 3728:2015
ISO 3728:2004 
Gulf Standard
Ice-cream and milk ice -- Determination of total solids content (Reference method)
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GSO ISO 5765-1:2014
ISO 5765-1:2002 
Gulf Standard
Dried milk, dried ice-mixes and processed cheese -- Determination of lactose content -- Part 1: Enzymatic method utilizing the glucose moiety of the lactose
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OS GSO ISO 5765-2:2014
ISO 5765-2:2002 
Omani Standard
Dried milk, dried ice-mixes and processed cheese -- Determination of lactose content -- Part 2: Enzymatic method utilizing the galactose moiety of the lactose
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GSO ISO 5765-2:2014
ISO 5765-2:2002 
Gulf Standard
Dried milk, dried ice-mixes and processed cheese -- Determination of lactose content -- Part 2: Enzymatic method utilizing the galactose moiety of the lactose
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OS GSO ISO 5765-1:2014
ISO 5765-1:2002 
Omani Standard
Dried milk, dried ice-mixes and processed cheese -- Determination of lactose content -- Part 1: Enzymatic method utilizing the glucose moiety of the lactose
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OS GSO ISO 7328:2010
ISO 7328:2008 
Omani Standard
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method)
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GSO ISO 7328:2010
ISO 7328:2008 
Gulf Standard
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method)
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ISO 3728:2004
 
International Standard
Ice-cream and milk ice — Determination of total solids content (Reference method)
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More Details 
ISO 5765-2:2002
 
International Standard
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose
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More Details 
ISO 5765-1:2002
 
International Standard
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose
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More Details 
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