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Position: Chinese Standard in English/GB 29691-2013
GB 29691-2013   National Food Safety Standard - Determination of Nicarbazin Residues in Edible Tissues of Chicken - High Performance Liquid Chromatography (English Version)
Standard No.: GB 29691-2013 Status:valid remind me the status change

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Target Language:English File Format:PDF
Word Count: 4500 words Translation Price(USD):130.0 remind me the price change

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Implemented on:2014-1-1 Delivery: via email in 1~3 business day

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Standard No.: GB 29691-2013
English Name: National Food Safety Standard - Determination of Nicarbazin Residues in Edible Tissues of Chicken - High Performance Liquid Chromatography
Chinese Name: 食品安全国家标准 鸡可食性组织中尼卡巴嗪残留量的测定 高效液相色谱法
Professional Classification: GB    National Standard
Source Content Issued by: Ministry of Agriculture, Health and Family Planning Commission
Issued on: 2013-10-17
Implemented on: 2014-1-1
Status: valid
Target Language: English
File Format: PDF
Word Count: 4500 words
Translation Price(USD): 130.0
Delivery: via email in 1~3 business day
Code of China
Standard
GB 29691-2013  National Food Safety Standard - Determination of Nicarbazin Residues in Edible Tissues of Chicken - High Performance Liquid Chromatography (English Version)
Standard No.GB 29691-2013
Statusvalid
LanguageEnglish
File FormatPDF
Word Count4500 words
Price(USD)130.0
Implemented on2014-1-1
Deliveryvia email in 1~3 business day
Detail of GB 29691-2013
Standard No.
GB 29691-2013
English Name
National Food Safety Standard - Determination of Nicarbazin Residues in Edible Tissues of Chicken - High Performance Liquid Chromatography
Chinese Name
食品安全国家标准 鸡可食性组织中尼卡巴嗪残留量的测定 高效液相色谱法
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
Ministry of Agriculture, Health and Family Planning Commission
Issued on
2013-10-17
Implemented on
2014-1-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
Language
English
File Format
PDF
Word Count
4500 words
Price(USD)
130.0
Keywords
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Introduction of GB 29691-2013
Contents of GB 29691-2013
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Keywords:
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