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Title Standard No. Implemented On
White pepperGB/T 7900-20182018-9-1
Black pepperGB/T 7901-20182018-9-1
Natural spices—ClassificationGB/T 21725-20172018-5-1
CuminGB/T 22267-20172018-5-1
Summer savoryGB/T 34260-20172018-4-1
Chili oilSB/T 11192-20172017-10-1
Instant noodles seasoningSB/T 11194-20172017-10-1
Seasoing food ingredients fine pasteSB/T 11195-20172017-10-1
Meat tenderizerSB/T 11193-20172017-10-1
Product of geographical indication—Zhenjiang vinegar, including Amendment 1GB/T 18623-2011/XG2-20162017-5-1
Mustard seedGB/T 32730-20162017-1-1
vanillaGB/T 32733-20162017-1-1
Dried peppermintGB/T 32736-20162017-1-1
Ground paprika - Microscopical examinationGB/T 32731-20162017-1-1
Dried sageGB/T 32729-20162017-1-1
Dried thymeGB/T 32735-20162017-1-1
Juniper berriesGB/T 32728-20162017-1-1
NutmegGB/T 32727-20162017-1-1
FenugreekGB/T 32734-20162017-1-1
Product of geographical indication―Pixian doubanGB/T 20560-2006/XG1-20142015-1-9
Product of Geographical Indication - Shanxi Extra Aged VinegarGB/T 19777-20132014-10-1
Chillies(whole or ground)GB/T 30382-20132014-6-22
Peppercorns in brineGB/T 30386-20132014-6-22
LaurelGB/T 30387-20132014-6-22
Dehydrated green pepperGB/T 30384-20132014-6-22
Large cardamomGB/T 30379-20132014-6-22
Chillies and Chilli Oleoresins - Determination of Total Capsaicinoid Content - Spectrophotometric MethodsGB/T 30389-20132014-6-22
GingerGB/T 30383-20132014-6-22
CassiaGB/T 30381-20132014-6-22
Prickly AshGB/T 30391-20132014-6-22
Blended soy sauceSB/T 10336-20122012-12-1
Blended vinegarSB/T 10337-20122012-12-1
MayonnaiseSB/T 10754-20122012-11-1
MustardSB/T 10755-20122012-11-1
PAO CAISB/T 10756-20122012-11-1
Beef bouillonSB/T 10757-20122012-11-1
Salad dressingSB/T 10753-20122012-11-1
Product of geographical indication—Zhenjiang vinegar, including Amendment 1 GB/T 18623-2011/XG1-20122012-9-1
Product of geographical indication - Yongchun aged vinegarGB/T 26531-20112011-11-1
Product of geographical indication—Zhenjiang vinegarGB/T 18623-20112011-11-1
Green food—Compound seasoningNY/T 1886-20102010-9-1
Soybean pasteGB/T 24399-20092010-3-1
Shrimp sauceSB/T 10525-20092009-12-1
Rib for seasoningSB/T 10526-20092009-12-1
Wheat pasteSB/T 10296-20092009-12-1
Beef powder seasoningSB/T 10513-20082009-8-1
Identification method for biogenic acetate acid and synthetic acetate acidGB/T 22099-20082009-6-1
Evaluating specification on the HACCP certification of the condiments processingGB/T 22656-20082009-5-1
Oyster sauceGB/T 21999-20082009-5-1
Curry powderGB/T 22266-20082009-3-1
Condiment dealer management manages the normSB/T 10471-20082009-3-1
Whole cuminGB/T 22267-20082009-3-1
Edible mushroom essence seasoningSB/T 10484-20082009-3-1
Seafood powder seasoningSB/T 10485-20082009-3-1
Saffron - Part 1:SpecificationGB/T 22324.1-20082008-12-1
Chicken bruillonSB/T 10458-20082008-11-1
KetchupSB/T 10459-20082008-11-1
Cardamom - Part 1: Whore capsulesGB/T 22305.1-20082008-11-1
CloveGB/T 22300-20082008-11-1
Celery seedGB/T 22303-20082008-11-1
Cardamom - Part 2:SeedsGB/T 22305.2-20082008-11-1
White pepper GB/T 7900-20082008-10-1
Black pepper GB/T 7901-20082008-10-1
Natural spices - ClassificationGB/T 21725-20082008-10-1
Green food FermentedNY/T 900-20072008-3-1
Monosodium L-glutamateGB/T 8967-20072007-12-1
Oyster sauceSB/T 10005-20072007-12-1
Zhacai SauceSB/T 10431-20072007-12-1
Fermented bean curdSB/T 10170-20072007-11-1
General specification for food machinery_Technical requirements for welded and riveted componentsSB/T 226-20072007-9-1
Classification of condimentGB/T 20903-20072007-9-1
Method for determination of β - Acetylpropionic acid in soy sauceSB/T 10417-20072007-7-1
Seasoning wineSB/T 10416-20072007-7-1
Chicken powder seasoningSB/T 10415-20072007-7-1
Product of geographical indication - Pixian douban GB/T 20560-20062007-2-1
Fried pepper sauceGB/T 20293-20062006-12-1
Green food FermentedNY/T 900-20042005-2-1
Rules for the inspection of pepper ground for exportSN/T 1351-20042004-12-1
Chicken essence seasoningSB/T 10371-20032004-7-1
Product of designations of origin or geographical indication―Duliu vinegarGB 19461-20042004-6-1
Rules for the inspection of soup material of instant noodles for exportDB33/T 412-20032003-5-26
Determination of 3-chloro-1,2 - Propandiol in condimentsGB/T 18782-20022003-2-1
Determination of 1,3-dichloro-2-propanol and 2,3-dichloro-1-propanol in soy sauce for exportSN/T 0548.1-20022003-1-1
Rules of the inspection of cassia for import and exportSN/T 1002-20012002-6-1
Rules for the inspection and identification of vinegar for exportSN/T 1051-20022002-6-1
Zhenjiang vinegarGB 18623-20022002-5-1
Fermented soy sauceGB/T 18186-20002001-9-1
Fermented soy sauceGB 18186-20002001-9-1
Fermentde vinegarGB 18187-20002001-9-1
Fermentde vinegarGB/T 18187-20002001-9-1
Blended vinegarSB 10337-20002000-12-20
Blended soy sauceSB 10336-20002000-12-20
Acid hydrolyzed vegetable protein seasoningSB 10338-20002000-12-20
Method for the determination of dehydroacetic acid in soybean sauce for import and exportSN/T 0859-20002000-11-1
Monosodium L-glutamate (99% Wei Jing)GB/T 8967-20002000-9-1
Condiment terminology—Vegetables pickled in soy sauce and picklesSB/T 10301-19991999-4-15
Condiment terminology—VinegarSB/T 10300-19991999-4-15
Technical regulations of soy sauce with low-salt and solid state fermentationSB/T 10311-19991999-4-15
Technical regulations of soy sauce with solid-liquid state fermentationSB/T 10313-19991999-4-15
Technical regulations of soy sauce with process of high-salt - Diluted state fermentationSB/T 10312-19991999-4-15
Condiment terminology—Fermented bean curdSB/T 10302-19991999-4-15
Methods of sampling and rules of testSB/T 10314-19991999-4-15
Detection of pHSB/T 10322-19991999-4-15
Enumeration of sporeSB/T 10315-19991999-4-15
Sample preparation of water soluble matterSB/T 10321-19991999-4-15
Condiment terminology - SynthesizeSB/T 10295-19991999-4-15
Determination of digestibility of steamed materialSB/T 10319-19991999-4-15
Analytic methods of the wheat pasteSB/T 10308-19991999-4-15
Detection of N-type proteinSB/T 10320-19991999-4-15
Quality standard of bran vinegarSB/T 10304-19991999-4-15
Soybean pasteSB/T 10309-19991999-4-15
Measurement of color intensitySB/T 10323-19991999-4-15
Condiment terminology - Soy sauceSB/T 10298-19991999-4-15
Measurement of proteinase activitySB/T 10317-19991999-4-15
Quality standard of ripened vinegarSB/T 10303-19991999-4-15
Condiment terminology—Sauce mashSB/T 10299-19991999-4-15
Analytic methods of the soybean pasteSB/T 10310-19991999-4-15
Condiment terminology - Bean productsSB/T 10325-19991999-4-15
Determination of the rate of conidis germinationSB/T 10316-19991999-4-15
Determination of saltfree solidsSB/T 10326-19991999-4-15
Analysis of ammoniacal nitrogenSB/T 10318-19991999-4-15
Rule for inspection of soy sauce for exportSN/T 0548-19961996-12-1
Classification of soy sauceSB/T 10173-19931993-12-1
Classification of sauce pasteSB/T 10172-19931993-12-1
Classification of VinegarSB/T 10174-19931993-12-1
Spices and condiments-Determinaiton of ethanol-Soluble extracfGB/T 12729.10-19911991-10-1
Spices and condiments-Determinaiton of cold-Water soluble extractGB/T 12729.11-19911991-10-1
Spices and condiments-Determinaiton of water-Insoluble ashGB/T 12729.8-19911991-10-1
Spices and condiments-Determinaiton of filthGB/T 12729.13-19911991-10-1
Spices and condiments-Determinaiton of non-Volatile ether extractGB/T 12729.12-19911991-10-1
Spices and condiments-Determinaiton of acid-Insoluble ashGB/T 12729.9-19911991-10-1
Spices and condiments-Determinaiton of moisture content-Entrainment methodGB/T 12729.6-19911991-10-1
Spices and condiments-Determinaiton of total ashGB/T 12729.7-19911991-10-1
White pepperGB/T 7900-19871987-1-1
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