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Position: Chinese Standard in English/GB/T 23587-2009
GB/T 23587-2009   Vermicelli (English Version)
Standard No.: GB/T 23587-2009 Status:superseded remind me the status change

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Target Language:English File Format:PDF
Word Count: 5000 words Translation Price(USD):150.0 remind me the price change

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Implemented on:2009-10-1 Delivery: via email in 1~3 business day

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2025-08-01,2025-8-1,2009-10-1,14113818188504B61AEB5090E5F1B
Standard No.: GB/T 23587-2009
English Name: Vermicelli
Chinese Name: 粉条
Chinese Classification: X11    Grain processing and products
Professional Classification: GB    National Standard
ICS Classification: 67.180.20 67.180.20    Starch and derived products 67.180.20
Source Content Issued by: AQSIQ; SAC
Issued on: 2009-4-14
Implemented on: 2009-10-1
Status: superseded
Superseded by:GB/T 23587-2024 General rules for starch product
Superseded on:2025-8-1
Abolished on:2025-08-01
Target Language: English
File Format: PDF
Word Count: 5000 words
Translation Price(USD): 150.0
Delivery: via email in 1~3 business day
本标准规定了粉条的相关术语和定义、产品分类、技术要求、试验方法、检验规则和标签、标志、包装、运输、贮存的要求。
本标准适用于3.1定义产品的生产、销售和检验。
GB/T 23587-2009 is referred in:
*NY/T 1039-2014 Green food - Starch and starch product
Code of China
Standard
GB/T 23587-2009  Vermicelli (English Version)
Standard No.GB/T 23587-2009
Statussuperseded
LanguageEnglish
File FormatPDF
Word Count5000 words
Price(USD)150.0
Implemented on2009-10-1
Deliveryvia email in 1~3 business day
Detail of GB/T 23587-2009
Standard No.
GB/T 23587-2009
English Name
Vermicelli
Chinese Name
粉条
Chinese Classification
X11
Professional Classification
GB
ICS Classification
Issued by
AQSIQ; SAC
Issued on
2009-4-14
Implemented on
2009-10-1
Status
superseded
Superseded by
GB/T 23587-2024 General rules for starch product
Superseded on
2025-8-1
Abolished on
2025-08-01
Superseding
Language
English
File Format
PDF
Word Count
5000 words
Price(USD)
150.0
Keywords
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Introduction of GB/T 23587-2009
本标准规定了粉条的相关术语和定义、产品分类、技术要求、试验方法、检验规则和标签、标志、包装、运输、贮存的要求。
本标准适用于3.1定义产品的生产、销售和检验。
Contents of GB/T 23587-2009
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Keywords:
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