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Position: Chinese Standard in English/GB 1903.22-2016
GB 1903.22-2016   National food safety standard - Nutrition fortifier - Se-enriched edible fungus powder (English Version)
Standard No.: GB 1903.22-2016 Status:valid remind me the status change

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Target Language:English File Format:PDF
Word Count: 3500 words Translation Price(USD):70.0 remind me the price change

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Implemented on:2017-6-23 Delivery: via email in 1~3 business day

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,,2017-6-23,4B889EAACA9D2E201513179722522
Standard No.: GB 1903.22-2016
English Name: National food safety standard - Nutrition fortifier - Se-enriched edible fungus powder
Chinese Name: 食品安全国家标准 食品营养强化剂 富硒食用菌粉
Professional Classification: GB    National Standard
Source Content Issued by: National Health and Family Planning Commission; China Food and Drug Administration
Issued on: 2016-12-23
Implemented on: 2017-6-23
Status: valid
Target Language: English
File Format: PDF
Word Count: 3500 words
Translation Price(USD): 70.0
Delivery: via email in 1~3 business day
本标准适用于以食用菌为载体,经发酵培养将培养基中含有的亚硒酸钠转化为有机态硒,再经粉碎、干燥制得的食品营养强化剂富硒食用菌粉。
Code of China
Standard
GB 1903.22-2016  National food safety standard - Nutrition fortifier - Se-enriched edible fungus powder (English Version)
Standard No.GB 1903.22-2016
Statusvalid
LanguageEnglish
File FormatPDF
Word Count3500 words
Price(USD)70.0
Implemented on2017-6-23
Deliveryvia email in 1~3 business day
Detail of GB 1903.22-2016
Standard No.
GB 1903.22-2016
English Name
National food safety standard - Nutrition fortifier - Se-enriched edible fungus powder
Chinese Name
食品安全国家标准 食品营养强化剂 富硒食用菌粉
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
National Health and Family Planning Commission; China Food and Drug Administration
Issued on
2016-12-23
Implemented on
2017-6-23
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
Language
English
File Format
PDF
Word Count
3500 words
Price(USD)
70.0
Keywords
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Introduction of GB 1903.22-2016
本标准适用于以食用菌为载体,经发酵培养将培养基中含有的亚硒酸钠转化为有机态硒,再经粉碎、干燥制得的食品营养强化剂富硒食用菌粉。
Contents of GB 1903.22-2016
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Keywords:
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