<div data-bbox="166 102 246 116" data-label="Page-Header">제15115호</div>
<div data-bbox="432 101 456 115" data-label="Page-Header">관</div>
<div data-bbox="537 101 562 114" data-label="Page-Header">보</div>
<div data-bbox="683 102 833 116" data-label="Page-Header">2002. 6. 1. (토요일)</div>
<div data-bbox="117 118 874 876" data-label="Table">
<table border="1">
<thead>
<tr>
<th>구</th>
<th>분</th>
<th>규</th>
<th>격</th>
<th>번</th>
<th>호</th>
<th>규</th>
<th>격</th>
<th>명</th>
</tr>
</thead>
<tbody>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 8914</td>
<td>미생물--장염비브리오균 검출에 관한 일반지침</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO10272</td>
<td>식품미생물 및 사료미생물--내열성장염Campylobacter 균 검출 방법에 관한 일반지침</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 10273</td>
<td>미생물--Yersinia enterocolitica 추정 병원균 검출에 관한 일반지침</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 11289</td>
<td>밀폐용기보관용 가열처리 식품--pH 측정</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO11290-1</td>
<td>식품미생물 및 사료미생물--리스테리아균검출 및균수측정방법--Part 1 : 검출방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO11290-2</td>
<td>식품미생물 및 사료미생물--리스테리아균검출 및 균수측정방법--Part 2 : 균수측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 15214</td>
<td>식품미생물 및 사료미생물--유산균 균수측정방법--30℃에서 계수측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO16649-1</td>
<td>식품미생물 및 사료미생물--베타글루코시다제 효소-양성 대장균 균수측정법--Part 1 : 멘브레인과 5-bromo-4-chloro-3-indolyl beta-D-glucuronide를 사용하는 44℃에서 콜로니계수측정법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO16649-2</td>
<td>식품미생물 및 사료미생물--베타글루코시다제 효소-양성 대장균 균수측정법--Part 2 : 5-bromo-4-chloro-3-indolyl beta-D-glucuronide를 사용하는 44℃에서 콜로니 계수측정법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 16654</td>
<td>식품미생물 및 사료미생물--대장균 O157 검출에 관한 시험방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 17410</td>
<td>식품미생물 및 사료미생물--항정신성 미생물균 균수측정에 관한 시험방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO11133-1</td>
<td>식품미생물 및 사료미생물--배지준비 및 생산에 관한 지침--Part 1 : 실험실용 배지준비에 있어서 품질보증에 관한 일반지침</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 3726</td>
<td>즉석 커피-감압 70도에서 질량 손실을 측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 4052</td>
<td>커피-카페인 함량 측정방법(표준방법)</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 7532</td>
<td>즉석 커피-크기 분석</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 8460</td>
<td>즉석 커피-유동 또는 벌크상태의 밀도측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 11292</td>
<td>즉석 커피-유리된 전체 탄수화물 함량 결정방법-고성능 이온 교환 크로마토그래피법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 11294</td>
<td>볶은 커피-수분량 결정법-103도에서 질량 손실측정방법(일반 방법)</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 11817</td>
<td>볶은 커피-수분측정방법-칼 피셔법(표준방법)</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 1573</td>
<td>차-103도에서 질량손실 측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 1575</td>
<td>차-총 회분량 측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 1576</td>
<td>차-수용성 및 비수용성 회분 측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 1577</td>
<td>차-산 가용성 회분 측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 1578</td>
<td>차-수용성 회분의 알칼리화도 측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 1839</td>
<td>차-시료채취방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 9768</td>
<td>차-수분 추출법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 1572</td>
<td>기지 고형분의 가루샘플 준비방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 3720</td>
<td>홍차-정의와 기본 조건</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 10095</td>
<td>커피--카페인 함량 측정--고속액체크로마토그래피법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ISO 15598</td>
<td>차-조심유 함량 측정방법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ASTM E 1873-97</td>
<td>효소중합반응(PCR)법을 이용한 핵산염기서열 검출에 관한 일반지침</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
<tr>
<td>제</td>
<td>정</td>
<td>KS H ASTM E 1342-97</td>
<td>동결, 동결건조, 냉장법에 의한 박테리아, 곰팡이, Protista, 바이러스, 유전자, 동물 조직의 보관법</td>
<td></td>
<td></td>
<td></td>
<td></td>
<td></td>
</tr>
</tbody>
</table>
</div>
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