Code of China Chinese Standard Classification Professional Classification ICS Classification Latest
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Position: Search valid to be valid superseded to be superseded abolished to be abolished
Standard No. Title Price(USD) Delivery Status Add to Cart
GB/T 8967-2000 Monosodium L-glutamate (99% Wei Jing) 225.0 via email in 1~3 business day abolished
SB/T 10301-1999 Condiment terminology—Vegetables pickled in soy sauce and pickles 120.0 via email in 1~3 business day valid
SB/T 10300-1999 Condiment terminology—Vinegar 45.0 via email in 1~3 business day valid
GB/T 12729.10-1991 Spices and condiments-Determinaiton of ethanol-Soluble extracf 15.0 via email in 1~3 business day abolished
SB/T 10754-2012 Mayonnaise 180.0 via email in 1~3 business day valid
GB/T 22266-2008 Curry powder 200.0 via email in 1~3 business day valid
SB/T 10311-1999 Technical regulations of soy sauce with low-salt and solid state fermentation 75.0 via email in 1~3 business day valid
SB/T 10471-2008 Condiment dealer management manages the norm 180.0 via email in 1~3 business day valid
GB/T 18186-2000 Fermented soy sauce 120.0 via email in 1~3 business day valid
GB/T 8967-2007 Monosodium L-glutamate 170.0 via email in 1~3 business day abolished
SB/T 10313-1999 Technical regulations of soy sauce with solid-liquid state fermentation 75.0 via email in 1~3 business day valid
GB/T 30382-2013 Chillies(whole or ground) 110.0 via email in 1~3 business day valid
SB/T 11192-2017 Chili oil via email in business day valid
GB/T 32730-2016 Mustard seed 210.0 via email in 1~3 business day valid
SN/T 0859-2000 Method for the determination of dehydroacetic acid in soybean sauce for import and export 45.0 via email in 1~3 business day abolished
SB/T 10417-2007 Method for determination of β - Acetylpropionic acid in soy sauce 150.0 via email in 1~3 business day abolished
SB/T 10458-2008 Chicken bruillon 150.0 via email in 1~3 business day valid
SB/T 10005-2007 Oyster sauce 150.0 via email in 1~3 business day valid
SB/T 10416-2007 Seasoning wine 105.0 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 valid
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