GB/T 14769-1993 English Version, GB/T 14769-1993 Method for determination of moisture in foods (English Version)

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GB/T 14769-1993 Method for determination of moisture in foods (English Version)
Standard No.:	GB/T 14769-1993	Status:	superseded remind me the status change Email:
Target Language:	English	File Format:	PDF
Word Count:	3000 words	Translation Price(USD):	264.0 remind me the price change Email:
Implemented on:	1994-10-1	Delivery:	via email in 1~3 business day

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Standard No.:	GB/T 14769-1993
English Name:	Method for determination of moisture in foods
Chinese Name:	食品中水分的测定方法
Chinese Classification:	X04 Basic standards and general methods
Professional Classification:	GB National Standard
Source Content Issued by:	STSB
Issued on:	1993-01-02
Implemented on:	1994-10-1
Status:	superseded
Superseded by:	GB 5009.3-2010 Determination of Moisture in Foods
Superseded on:	2010-6-1
Abolished on:	2010-06-01
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	264.0
Delivery:	via email in 1~3 business day

GB/T 14769-1993 is referred in:

* SC/T 3207-2000 Dried scallop adductor

Standard

GB/T 14769-1993 Method for determination of moisture in foods (English Version)
Standard No.	GB/T 14769-1993
Status	superseded
Language	English
File Format	PDF
Word Count	3000 words
Price(USD)	264.0
Implemented on	1994-10-1
Delivery	via email in 1~3 business day

Detail of GB/T 14769-1993

Standard No.

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Chinese Name

Chinese Classification

Professional Classification

ICS Classification

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Implemented on

Status

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Abolished on

Superseding

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Introduction of GB/T 14769-1993

本标准规定了用常压加热干燥法、减压加热干燥法和蒸馏法测定食品中水分的方法。本标准的常压加热干燥法适用于谷物及其制品、淀粉及其制品、调味品、水产品、豆制品、乳制品、肉制品、发酵制品和酱腌菜等食品中水分的测定；减压加热干燥法适用于食糖、糖果、巧克力、糕点等食品中水分的测定；蒸馏法适用于含有易挥发物质食品中水分的测定。

Contents of GB/T 14769-1993

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Keywords:
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