Code of China Chinese Standard Classification Professional Classification ICS Classification Latest
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Standard No. Title Price(USD) Delivery Status Add to Cart
GB/T 30381-2013 Cassia 180.0 via email in 1~3 business day valid
GB/T 22305.2-2008 Cardamom - Part 2:Seeds 120.0 via email in 1~3 business day valid
GB/T 30391-2013 Prickly Ash 180.0 via email in 1~3 business day valid
SB/T 10526-2009 Rib for seasoning 180.0 via email in 1~3 business day valid
GB/T 30387-2013 Laurel 120.0 via email in 1~3 business day valid
GB/T 32728-2016 165.0 via email in 1~3 business day to be valid
SB/T 10755-2012 Mustard 180.0 via email in 1~3 business day valid
GB/T 20293-2006 Fried pepper sauce 105.0 via email in 1~3 business day valid
LY/T 1930-2010 Dried leaves of rosemary(Rosmarinus of ficinalis L.)for production of essential oil and antioxidant 120.0 via email in 1~3 business day valid
GB/T 21725-2008 Natural spices - Classification 60.0 via email in 1~3 business day valid
GB/T 8269-1998 Citric acid 195.0 via email in 1~3 business day superseded
GB/T 18782-2002 Determination of 3-chloro-1,2 - Propandiol in condiments 360.0 via email in 1~3 business day valid
GB/T 7900-2008 White pepper 90.0 via email in 1~3 business day valid
GB/T 32729-2016 105.0 via email in 1~3 business day to be valid
SB/T 10525-2009 Shrimp sauce 180.0 via email in 1~3 business day valid
GB/T 30385-2013 Spices and condiments—Determination of volatile oil content 180.0 via email in 1~3 business day valid
NY/T 1886-2010 Green food—Compound seasoning 150.0 via email in 1~3 business day valid
GB/T 15691-1995 The general techniques and STANDARDs for spices and seasoning products 75.0 via email in 1~3 business day superseded
GB/T 12729.10-2008 Spices and condiments—Determination of ethanol-soluble extract 120.0 via email in 1~3 business day valid
GB/T 14156-1993 Classification and code of flavouring substances 975.0 via email in 1~10 business day superseded
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