GB/T 20797-2006
AbolishedDetermination of olaquindox in meat and meat products
肉与肉制品中喹乙醇残留量的测定
Application Summary AI generated
This standard specifies a method for determining olaquindox residues in meat and meat products, using high-performance liquid chromatography. It is applied in food safety testing laboratories and regulatory inspections to ensure compliance with maximum residue limits in pork, chicken, beef, and their processed products. The standard supports quality control in the meat industry and monitoring by food safety authorities.
Related Standards
NY/T 628-2002
Dry salted duck
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 633-2002
Chilled mutton
NY/T 632-2002
Chilled pork
NY/T 1162-2006
Deer Velvet Slices
GB/T 19477-2004
Operating procedures of cattle slaughtering
GB/T 19478-2004
Operating procedure of chicken slaughtering
GB/T 19480-2004
Terms of meat and meat products
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.