Browse Standards

2757+ standards in database

2757 result(s) found

GB/T 19538-2004 Active

危害分析与关键控制点(HACCP)体系及其应用指南

Hazard analysis and critical control point(HACCP)system and guidelines for its application

ICS: 67.040
2004-09-01
GB/T 19547-2004 Abolished

感官分析 方法学 量值估计法

Sensory analysis--Methodology--Magnitude estimation method

ICS: 67.240
2004-12-01
GB/T 1536-2004 Abolished

菜籽油

Rapeseed oil

ICS: 67.200.10
2005-02-01
GB/T 18932.26-2005 Active

蜂蜜中甲硝哒唑、洛硝哒唑、二甲硝咪唑残留量的测定方法 液相色谱法

Method for the determination of metronidazole,ronidazole and dimetridazole residues in honey-Liquid chromatographic method

ICS: 67.180.10
2005-08-01
GB/T 18932.27-2005 Abolished

蜂蜜中泰乐菌素残留量测定方法 酶联免疫法

Method for the determination of tylosin residue in honey--Enzyme-linked Immunosorbent Assay method

ICS: 67.180.10
2005-08-01
GB/T 18932.28-2005 Abolished

蜂蜜中四环素族抗生素残留量测定方法 酶联免疫法

Method for the determination of tetracyclins antibiotics residues in honey--Enzyme-linked Immunosorbent Assay method

ICS: 67.180.10
2005-08-01
GB/T 18932.24-2005 Active

蜂蜜中呋喃它酮、呋喃西林、呋喃妥因和呋喃唑酮代谢物残留量的测定方法 液湘色谱--串联质谱法

Method for the determination of the metabolite residues of furaltadon,nitrofurazone,nitrofurantoin and furazolidone in honey-liquid chromatography-tandem mass spectrometry method

ICS: 67.180.10
2005-08-01
GB/T 18932.25-2005 Active

蜂蜜中青霉素G、青霉素V、乙氧萘青霉素、苯唑青霉素、邻氯青霉素、双氯青霉素残留量的测定方法 液相色谱--串联质谱法

Method for the determination of penicillin G,penicillin V,nafcillin,oxacillin,cloxacillin,dicloxacillin residues in honey-LC-MS-MS method

ICS: 67.180.10
2005-08-01
GB/T 19676-2005 Abolished

黄羽肉鸡产品质量分级

Grading Standard for Products of Chinese Yellow-Feathered Chicken

ICS: 67.120.20
2005-08-01
GB/T 19681-2005 Active

食品中苏丹红染料的检测方法 高效液相色谱法

The method for the determination of Sudan dyes in foods-High performance liquid chromatography

ICS: 67.040
2005-03-29
GB/T 14466-2005 Active

胶体磨通用技术条件

General specification for colloid mill

ICS: 67.260
2005-12-01
GB/T 47389-2026 Upcoming

速冻玉米穗

Quick frozen corn ear

ICS: 67.060
2026-11-01
GB/Z 21235-2007 Active

微生物危险性评估的原理和指南

Principles and guidelines for the conduct of microbiological risk assessment

ICS: 67.040
GB/Z 21700-2008 Abolished

出口鳗鱼制品质量安全控制规范

Code on quality and safety control of eel products for export

ICS: 67.020
GB/Z 21701-2008 Abolished

出口禽肉及制品质量安全控制规范

Code of quality and safety control on poultry and poultry products for export

ICS: 67.120.20
GB/Z 21702-2008 Abolished

出口水产品质量安全控制规范

Code on quality and safety control of fishery products for export

ICS: 67.120.30
GB/Z 21722-2008 Abolished

出口茶叶质量安全控制规范

Code on quality and safety control of tea for export

ICS: 67.020
GB/Z 21724-2008 Abolished

出口蔬菜质量安全控制规范

Code on quality and safety control of vegetable for export

ICS: 67.020
GB/Z 23740-2009 Active

预防和降低食品中铅污染的操作规范

Gode of practices for the prevention and reduction of lead contamination in foods

ICS: 67.040
GB/Z 23785-2009 Active

微生物风险评估在食品安全风险管理中的应用指南

Guidelines for incorporating microbiological risk assessment in food safety risk management

ICS: 67.040
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