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| Chinese National Standard Category: Meat processing and products |
| English Title: | National food safety standard-Determination of salinomycin residue in bovine edible tissues by liquid chromatography-tandem mass spectrometry method |
| Chinese Title: | 食品安全国家标准 牛可食性组织中盐霉素残留量的测定 液相色谱-串联质谱法 |
| Standard No.: | GB 31613.7-2025 |
| Category No.: | X22 |
| Issued by: | MOA; NHC; SAMR |
| Issued on: | 2025-06-03 |
| Implemented on: | 2025-9-1 |
| Status: | valid |
| Superseded by: | |
| Superseded on: | |
| Abolished on: | |
| Superseding: | |
| Word Count: | words |
| Similar Standards: | T/CAI 142-2021 DB32/T 5244-2025 DB15/T 2971-2023 DB15/T 2723-2022 T/AHFS 004-2023 T/AHFS 003-2023 DB3201/T 1079-2022 T/GDAAV 1013-2024 T/ZLJ 008-2023 T/ZLJ 007-2023 GB 31613.7-2025 T/HNSPXH 024-2024 T/CMATB 3001-2021 T/CMATB 9002-2021 T/CMATB 1002-2020 T/CMATB 9006-2022 DB13/T 1012-2009 DB13/T 1067-2009 DB13/T 1238-2010 GB/T 19480-2009 |
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