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锛�1锛堿ACC 74-09闈㈠寘纭害娓│锛圓ACC缇庡湅璋风墿鍖栧鍗�(xi茅)鏈冿級:
Determination of bread firmness using the AACC (74-09) Standard method
锛�2锛堿ACC 16-50 闈㈡纭害娓│鏂规硶锛圓ACC缇庡湅璋风墿鍖栧鍗�(xi茅)鏈冿級:
Determination of pasta firmness using the AACC (16-50) Standard method
锛�3锛堿IB Standard Procedure - Bagel firmness
AIB Standard Procedure - Cake firmness
AIB Standard Procedure - Cinnamon Roll firmness
AIB Standard Procedure - Cookie hardness
AIB Standard Procedure - Corn Tortilla Chip
AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility
AIB Standard Procedure - Hamburger Bun firmness
AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09)
AIB Standard Procedure - White Pan Bread firmness
锛�4锛堿STM 1981b D882-80a钖勮啘娓│锛堢編鍦嬫潗鏂欒│椹楀崝(xi茅)鏈冿級
锛�5锛堿OAC锛堢編鍦嬭垏姝愭床鍑濊啝鍗�(xi茅)鏈冿級
锛�6锛塀S锛堣嫳鍦嬪湅瀹舵婧栵級
锛�7锛変腑鍦嬭静(n贸ng)妤�(y猫)閮∟Y/T 1180-2006(鑲夊搴︽脯瀹�)
锛�8锛夊湅妯橤B6783-2013
锛�9锛夈�婇鍝佹坊鍔犲姂鏄庤啝銆嬩腑鏈夐棞浜庡嚌鑶犲挤搴︾殑娓畾鏂规硶
- 涓婁竴鍊嬬敘(ch菐n)鍝侊細淇濆湥鏈ㄦ潗纭害娓│鍎�
- 涓嬩竴鍊嬬敘(ch菐n)鍝侊細涓婃捣淇濆湥MP-180楂樺寰啝鍥婂寘鍩嬫-婧晱鍒剁矑
