Browse Standards
2757+ standards in database
2757 result(s) found
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
感官分析 方法学 量值估计法
Sensory analysis--Methodology--Magnitude estimation method
菜籽油
Rapeseed oil
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
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
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
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
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
黄羽肉鸡产品质量分级
Grading Standard for Products of Chinese Yellow-Feathered Chicken
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
胶体磨通用技术条件
General specification for colloid mill
速冻玉米穗
Quick frozen corn ear
微生物危险性评估的原理和指南
Principles and guidelines for the conduct of microbiological risk assessment
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
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
出口水产品质量安全控制规范
Code on quality and safety control of fishery products for export
出口茶叶质量安全控制规范
Code on quality and safety control of tea for export
出口蔬菜质量安全控制规范
Code on quality and safety control of vegetable for export
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
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