Cart:
| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB 29688-2013 |
National Food Safety Standard-Determination of chloramphenicol residues in milk - Liquid chromatography - tandem mass spectrometry 食品安全国家标准 牛奶中氯霉素残留量的测定 液相色谱 -串联质谱法 |
China National Standards Determination chloramphenicol residues |
 English PDF |
| GB/T 22959-2008 |
Determination of chloramphenicol, thiamphenicol and florfenicol residues in fugu, eel and baked eel - LC-MS-MS method 河豚鱼、鳗鱼和烤鳗中氯霉素、甲砜霉素和氟苯尼考残留量的测定 液相色谱-串联质谱法 |
China National Standards Determination chloramphenicol residues |
English PDF |
| GB/T 22338-2008 |
Determination of multi-residues of chloramphenicols in animal-original food 动物源性食品中氯霉素类药物残留量测定 |
China National Standards Determination chloramphenicol residues |
English PDF |
| GB/T 21165-2007 |
Determination of chloramphenicol residues in casing - LC-MS/MS method 肠衣中氯霉素残留量的测定 液相色谱-串联质谱法 |
China National Standards Determination chloramphenicol residues |
English PDF |
| GB/T 20756-2006 |
Method for the determination of chloramphenicol, thiamphenicol，and florfenicol residues in edible animal muscles, liver and aquatic products - LC-MS-MS method 可食动物肌肉、肝脏和水产品中氯霉素、甲砜霉素和氟苯尼考残留量的测定 液相色谱-串联质谱法 |
China National Standards Determination chloramphenicol residues |
English PDF |
| GB/T 18932.21-2003 |
Method for the determination of chloramphenicol residues in honey--Enzyme linked immunosorbent assay method 蜂蜜中氯霉素残留量的测定方法 酶联免疫法 |
China National Standards Determination chloramphenicol residues |
English PDF |
| GB/T 18932.20-2003 |
Method for the determination of chloramphenicol residues in honey--GC-MS method 蜂蜜中氯霉素残留量的测定方法 气相色谱-质谱法 |
China National Standards Determination chloramphenicol residues |
English PDF |
| GB/T 18932.19-2003 |
Method for the determination of chloramphenicol residues in honey--LC-MS-MS method 蜂蜜中氯霉素残留量的测定方法 液相色谱-串联质谱法 |
China National Standards Determination chloramphenicol residues |
English PDF |
| Find out:8Items | To Page of: First -Previous-Next -Last | 1 |
+86-755-25831330
