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| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB/T 12729.3-2020 |
Spices and condiments—Preparation of a ground sample for analysis 香辛料和调味品 分析用粉末试样的制备 |
China National Standards condiment |
 English PDF |
| GB/T 12729.5-2020 |
Spices and condiments-Determination of extraneous matter content 香辛料和调味品 外来物含量的测定 |
China National Standards condiment |
English PDF |
| GB/T 12729.4-2020 |
Spices and condiments—Determination of degree of fineness of grinding（hand sieving method） 香辛料和调味品 磨碎细度的测定（手筛法） |
China National Standards condiment |
English PDF |
| GB/T 12729.2-2020 |
Spices and condiments—Sampling 香辛料和调味品 取样方法 |
China National Standards condiment |
English PDF |
| GB/T 30385-2013 |
Spices and condiments―Determination of volatile oil content 香辛料和调味品 挥发油含量的测定 |
China National Standards condiment |
English PDF |
| GB/T 22656-2008 |
Evaluating specification on the HACCP certification of the condiments processing 调味品生产HACCP应用规范 |
China National Standards condiment |
English PDF |
| GB/T 15691-2008 |
The general techniques and standards for spices and condiments 香辛料调味品通用技术条件 |
China National Standards condiment |
English PDF |
| GB/T 12729.9-2008 |
Spices and condiments - Determination of acid-insoluble ash 香辛料和调味品 酸不溶性灰分的测定 |
China National Standards condiment |
English PDF |
| GB/T 12729.8-2008 |
Spices and condiments - Determination of water-insoluble ash 香辛料和调味品 水不溶性灰分的测定 |
China National Standards condiment |
English PDF |
| GB/T 12729.7-2008 |
Spices and condiments - Determination of total ash 香辛料和调味品 总灰分的测定 |
China National Standards condiment |
English PDF |
| GB/T 12729.6-2008 |
Spices and condiments - Determination of moisture content - Entrainment method 香辛料和调味品 水分含量的测定(蒸馏法) |
China National Standards condiment |
English PDF |
| GB/T 12729.5-2008 |
Spices and condiments - Determination of extraneous matter content 香辛料和调味品 外来物含量的测定 |
China National Standards condiment |
English PDF |
| GB/T 12729.4-2008 |
Spices and condiments - Determination of degree of fineness of grinding - Hand sieving method 香辛料和调味品 磨碎细度的测定(手筛法) |
China National Standards condiment |
English PDF |
| GB/T 12729.3-2008 |
Spices and condiments - Preperation of a ground sample for analysis 香辛料和调味品 分析用粉末试样的制备 |
China National Standards condiment |
English PDF |
| GB/T 12729.2-2008 |
Spices and condiments - Sampling 香辛料和调味品 取样方法 |
China National Standards condiment |
English PDF |
| GB/T 12729.13-2008 |
Spices and condiments - Determination of filth 香辛料和调味品 污物的测定 |
China National Standards condiment |
English PDF |
| GB/T 12729.12-2008 |
Spices and condiments - Determination of no - Volatile ether extract 香辛料和调味品 不挥发性乙醚抽提物的测定 |
China National Standards condiment |
English PDF |
| GB/T 12729.1-2008 |
Spices and condiments - Nomenclature 香辛料和调味品 名称 |
China National Standards condiment |
English PDF |
| GB/T 12729.11-2008 |
Spices and condiments - Determination of cold-water soluble extract 香辛料和调味品 冷水可溶性抽提物的测定 |
China National Standards condiment |
English PDF |
| GB/T 12729.10-2008 |
Spices and condiments - Determination of ethanol - Soluble extract 香辛料和调味品 醇溶抽提物的测定 |
China National Standards condiment |
English PDF |
| GB/T 20903-2007 |
Classification of condiment 调味品分类 |
China National Standards condiment |
English PDF |
| GB/T 18782-2002 |
Determination of 3-chloro-1，2-propandiol in condiments 调味品中3-氯-1，2-丙二醇的测定 |
China National Standards condiment |
English PDF |
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