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Keyword:
| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| SB/T 10337-2012 |
Blended Vinegar 配制食醋 |
China Commerce
Standards Vinegar |
 English PDF |
| SN/T 2012-2007 |
Determination of benzoic acid and sorbic acid in Vinegar for export and import. Liquid chromatography 进出口食醋中苯甲酸、山梨酸检测方法 液相色谱法 |
China Import Export Inspection
Standards Vinegar |
English PDF |
| SN/T 1051-2002 |
Rule for the inspection and identification of Vinegar for export 出口食醋检验鉴定规程 |
China Import Export Inspection
Standards Vinegar |
English PDF |
| SB/T 10307-1999 |
Processing procedure of Vinegar with liquid process of submerged fermentation 液态深层发酵酿醋工艺规程 |
China Commerce
Standards Vinegar |
English PDF |
| SB/T 10306-1999 |
Processing procedure of brewing flavoured Vinegar 香醋酿制工艺规程 |
China Commerce
Standards Vinegar |
English PDF |
| SB/T 10305-1999 |
Processing procedure of brewing ripened Vinegar 老陈醋酿制工艺规程 |
China Commerce
Standards Vinegar |
English PDF |
| SB/T 10304-1999 |
Quality standard of bran Vinegar 麸醋质量标准 |
China Commerce
Standards Vinegar |
English PDF |
| SB/T 10303-1999 |
Quality standard of ripened Vinegar 老陈醋质量标准 |
China Commerce
Standards Vinegar |
English PDF |
| SB/T 10300-1999 |
Condiment terminology. Vinegar 调味品名词术语食醋 |
China Commerce
Standards Vinegar |
English PDF |
| SB/T 10174-1993 |
Classification of Vinegar 食醋的分类 |
China Commerce
Standards Vinegar |
English PDF |
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