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Position: Chinese Standard in English/GB 1886.265-2016
GB 1886.265-2016   National Food Safety Standard - Food Additives - osmanthus net oil (English)
Standard No.: GB 1886.265-2016 Status:valid remind me the status change

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Target Language:English File Format:PDF
Word Count: 1000 words Translation Price(USD):64.0 remind me the price change

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Implemented on:2017-1-1 Delivery: via email in 1~3 business day

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,,2017-1-1,228C809952ECBBFB1474612507228
Standard No.: GB 1886.265-2016
English Name: National Food Safety Standard - Food Additives - osmanthus net oil
Chinese Name: 食品安全国家标准 食品添加剂 桂花净油
Professional Classification: GB    National Standard
Source Content Issued by: National Health and Family Planning Commission
Issued on: 2016-08-31
Implemented on: 2017-1-1
Status: valid
Target Language: English
File Format: PDF
Word Count: 1000 words
Translation Price(USD): 64.0
Delivery: via email in 1~3 business day
本标准适用于以桂花(Osmanthusfragrans)为原料经浸膏或以桂花浸膏为原料制得的食品添加剂桂花净油。
Code of China
Standard
GB 1886.265-2016  National Food Safety Standard - Food Additives - osmanthus net oil (English Version)
Standard No.GB 1886.265-2016
Statusvalid
LanguageEnglish
File FormatPDF
Word Count1000 words
Price(USD)64.0
Implemented on2017-1-1
Deliveryvia email in 1~3 business day
Detail of GB 1886.265-2016
Standard No.
GB 1886.265-2016
English Name
National Food Safety Standard - Food Additives - osmanthus net oil
Chinese Name
食品安全国家标准 食品添加剂 桂花净油
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
National Health and Family Planning Commission
Issued on
2016-08-31
Implemented on
2017-1-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
Language
English
File Format
PDF
Word Count
1000 words
Price(USD)
64.0
Keywords
GB 1886.265-2016, GB/T 1886.265-2016, GBT 1886.265-2016, GB1886.265-2016, GB 1886.265, GB1886.265, GB/T1886.265-2016, GB/T 1886.265, GB/T1886.265, GBT1886.265-2016, GBT 1886.265, GBT1886.265
Introduction of GB 1886.265-2016
本标准适用于以桂花(Osmanthusfragrans)为原料经浸膏或以桂花浸膏为原料制得的食品添加剂桂花净油。
Contents of GB 1886.265-2016
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Keywords:
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