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| Position: Chinese Standard in English/GB/T 12729.6-1991 |
| GB/T 12729.6-1991 Spices and condiments-Determinaiton of moisture content-Entrainment method (English Version) | |||
| Standard No.: | GB/T 12729.6-1991 | Status: | abolished remind me the status change |
| Target Language: | English | File Format: | |
| Word Count: | 1000 words | Translation Price(USD): | 184.0 remind me the price change |
| Implemented on: | 1991-10-1 | Delivery: | via email in 1~3 business day |
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| Standard No.: | GB/T 12729.6-1991 |
| English Name: | Spices and condiments-Determinaiton of moisture content-Entrainment method |
| Chinese Name: | 香辛料和调味品 水分含量的测定(蒸馏法) |
| Chinese Classification: | X66 Flavoring materials |
| Professional Classification: | GB National Standard |
| ICS Classification: | 67.220.10 Spices and condiments |
| Source Content Issued by: | CSBTS |
| Issued on: | 1991-02-14 |
| Implemented on: | 1991-10-1 |
| Status: | abolished |
| Superseded by: | GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method) |
| Superseded on: | 2008-11-1 |
| Abolished on: | 2008-11-01 |
| Target Language: | English |
| File Format: | |
| Word Count: | 1000 words |
| Translation Price(USD): | 184.0 |
| Delivery: | via email in 1~3 business day |