Code of China Chinese Classification Professional Classification ICS Classification Latest Value-added Services

Title Standard No. Implemented On
Identification of caprine,sheep and glycine derived materials in goat or sheep milk Real-time fluorescent PCR methodDB37/T 3531-20192019-4-21
Identification of caprine,sheep and bovine derived materials in goat or sheep milk Real-time fluorescent PCR methodDB37/T 3532-20192019-4-21
Rapid determination of fat,protein,lactose and total solids in milk—Infrared spectrometryNY/T 2659-20142015-1-1
Technical specification of storage and transportation of raw milkNY/T 2362-20132013-8-1
Determination of immunoglobulin G in bovine colostrum and its products-SpectrophotometryNY/T 2070-20112011-12-1
Determination of progesterone in milk by HPLC-MSNY/T 2069-20112011-12-1
Determination of Mycobacterium tuberculosis for milk and milk products—Real-time PCR methodSN/T 2101-20082009-2-1
Test of vegetable fat in milk and milk products—Gas chromatographyGB/T 22035-20082008-10-1
Rapid determination for aflatoxin M1 in milk-Double flow enzyme-linked immunosorbent assayNY/T 1664-20082008-8-10
Determination of total coliforma and escherichia coli in drinking water for livestock and poultry-Enzyme substrate methodNY/T 1665-20082008-8-10
Determination of non-protein-nitrogen content in milk and dairy productsGB/T 21704-20082008-7-1
Determination of benzoic and sorbic acid in milk and dairy productsGB/T 21703-20082008-7-1
Milk and dairy products―Determination of fatty acid content―Gas-liquid chromatographyGB/T 21676-20082008-6-1
Green food - Milk productsNY/T 657-20072008-3-1
Determination of aflatoxin M1、B1、B2、G1、G2 content in milk and milk powderSN/T 1664-20052006-5-1
Safety qualification for agricultural product - Environment requirement for origin of non-environmental pollution milk and dairy productsGB/T 18407.5-20032003-12-1
Green food-Milk productsNY/T 657-20022003-3-1
Code of practice for the preservation of raw and fresh milk by activating the lactoperoxidase systemGB/T 15550-19951995-1-2
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