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Title Standard No. Implemented On
Local food safety standards―Determination of sodium cyclamate, saccharDBS52/ 007-20142015-4-1
Green food - Food additives application guideline NY/T 392-20132014-4-1
Determination of butylated hydroxyl anisole(BHA), dibutylated hydroxyl toluene(BHT) and tertiary butyl hydroquinone(TBHQ) in foodsGB/T 23373-20092009-5-1
Method for the determination of Neotame in foods - High-performance liquid chromatographyGB/T 23378-20092009-5-1
Spices and condiments—NomenclatureGB/T 12729.1-20082008-11-1
Determination of Tertiary Butylhydroquinone in foods - High-Performance of liquid chromatographyGB/T 21927-20082008-11-1
Food additive--Oil of patchouliQB/T 2795-20062006-10-11
Food additive -- Butyric acidQB/T 2796-20062006-10-11
Food additive -- Hexanoic acidQB/T 2797-20062006-10-11
General Technical Specifications for Phospholipid LS/T 3219-19941994-12-1
The classification and numbering of food additivesGB/T 12493-19901991-7-1
Food additive-Butyric acidGB 11962-19891990-9-1
Food additive-Oil of spearmintGB 11960-19891990-9-1
Food additive-Oil of geraniumGB 11959-19891990-9-1
Food additive-Hexanoic acidGB 11963-19891990-9-1
Food additive - Oil of cassiaGB 11958-19891990-9-1
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