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Position: Chinese Standard in English/GB 2717-2018
GB 2717-2018   National food safety standard - Soy sauce (English Version)
Standard No.: GB 2717-2018 Status:valid remind me the status change

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Target Language:English File Format:PDF
Word Count: 2000 words Translation Price(USD):60.0 remind me the price change

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Implemented on:2019-12-21 Delivery: via email in 1~3 business day

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,,2019-12-21,02603B50197AA2D71540958278918
Standard No.: GB 2717-2018
English Name: National food safety standard - Soy sauce
Chinese Name: 食品安全国家标准 酱油
Professional Classification: GB    National Standard
Source Content Issued by: National Health Commission and State Administration for Market Regulation
Issued on: 2018-06-21
Implemented on: 2019-12-21
Status: valid
Superseding:GB 2717-2003 Hygienic STANDARD for soy sauce
Target Language: English
File Format: PDF
Word Count: 2000 words
Translation Price(USD): 60.0
Delivery: via email in 1~3 business day
本标准适用于酱油。
GB 2717-2018 is referred in:
*NY/T 2073-2011 Technical regulation for processing of prepared meat products
Code of China
Standard
GB 2717-2018  National food safety standard - Soy sauce (English Version)
Standard No.GB 2717-2018
Statusvalid
LanguageEnglish
File FormatPDF
Word Count2000 words
Price(USD)60.0
Implemented on2019-12-21
Deliveryvia email in 1~3 business day
Detail of GB 2717-2018
Standard No.
GB 2717-2018
English Name
National food safety standard - Soy sauce
Chinese Name
食品安全国家标准 酱油
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
National Health Commission and State Administration for Market Regulation
Issued on
2018-06-21
Implemented on
2019-12-21
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
GB 2717-2003 Hygienic STANDARD for soy sauce
Language
English
File Format
PDF
Word Count
2000 words
Price(USD)
60.0
Keywords
GB 2717-2018, GB/T 2717-2018, GBT 2717-2018, GB2717-2018, GB 2717, GB2717, GB/T2717-2018, GB/T 2717, GB/T2717, GBT2717-2018, GBT 2717, GBT2717
Introduction of GB 2717-2018
本标准适用于酱油。
Contents of GB 2717-2018
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Keywords:
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