Code of China Chinese Standard Classification Professional Classification ICS Classification Latest
LoginRegister
Position: Search valid to be valid superseded to be superseded abolished to be abolished
Standard No. Title Price(USD) Delivery Status Add to Cart
SB/T 10756-2012 PAO CAI 180.0 via email in 1~3 business day valid
GB 18187-2000 Fermentde vinegar 75.0 via email in 1~3 business day valid
SB/T 226-2007 General specification for food machinery_Technical requirements for welded and riveted components 90.0 via email in 1~3 business day superseded
SB/T 10754-2012 Mayonnaise 180.0 via email in 1~3 business day valid
SB/T 10319-1999 Determination of digestibility of steamed material 30.0 via email in 1~3 business day valid
SB/T 10295-1999 Condiment terminology - Synthesize 120.0 via email in 1~3 business day valid
SB/T 10322-1999 Detection of pH 45.0 via email in 1~3 business day valid
GB/T 7900-1987 White pepper via email in business day abolished
SB/T 10300-1999 Condiment terminology—Vinegar 45.0 via email in 1~3 business day valid
GB/T 12729.12-1991 Spices and condiments-Determinaiton of non-Volatile ether extract 15.0 via email in 1~3 business day abolished
SN/T 0548-1996 Rule for inspection of soy sauce for export 150.0 via email in 1~3 business day abolished
GB/T 30383-2013 Ginger 120.0 via email in 1~3 business day valid
GB/T 30387-2013 Laurel 90.0 via email in 1~3 business day valid
SB/T 10321-1999 Sample preparation of water soluble matter 15.0 via email in 1~3 business day valid
GB/T 12729.11-1991 Spices and condiments-Determinaiton of cold-Water soluble extract 15.0 via email in 1~3 business day abolished
SB/T 10317-1999 Measurement of proteinase activity 75.0 via email in 1~3 business day valid
SB/T 10484-2008 Edible mushroom essence seasoning 180.0 via email in 1~3 business day valid
GB/T 30379-2013 Large cardamom 90.0 via email in 1~3 business day valid
SB/T 10312-1999 Technical regulations of soy sauce with process of high-salt - Diluted state fermentation 60.0 via email in 1~3 business day abolished
GB/T 18782-2002 Determination of 3-chloro-1,2 - Propandiol in condiments 360.0 via email in 1~3 business day superseded
About Us | Contact Us | Payment
Tel: +86-10-8572 5655 | Fax: +86-10-8581 9515 | Email: coc@codeofchina.com | Send me a messageQQ: 672269886
Copyright: Codeofchina Inc 2008-2020