GB/T 22324.1-2008
AbolishedSaffron - Part 1:Specification
藏红花 第1部分：规格
Application Summary AI generated
GB/T 22324.1-2008 specifies the quality requirements, grading criteria, and testing methods for saffron used as a spice and food ingredient. It applies to the production, inspection, and trade of saffron in China, ensuring consistency in color, flavor, and purity for culinary and food processing applications.
Related Standards
GB/T 19420-2003
Terminology of salt-making industry
GB/T 18782-2002
Determination of 3-chloro-1，2-propandiol in condiments
GB/T 8618-2001
The sampling methods of the main products in the salt industry
GB/T 18187-2000
Fermented vinegar
GB/T 18186-2000
Fermented soy sauce
GB/T 18104-2000
Konjak refined powder
GB/T 14156-1993
Classification and code of flavouring substances
GB/T 12729.1-1991
Spices and condiments--Nomenclature first list
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.