GB 5009.4-2010 English Version, GB 5009.4-2010 Determination of Ash in Foods (English Version)

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GB 5009.4-2010 Determination of Ash in Foods (English Version)
Standard No.:	GB 5009.4-2010	Status:	superseded remind me the status change Email:
Language:	English	File Format:	PDF
Word Count:	1000 words	Price(USD):	184.0 remind me the price change Email:
Implemented on:	2010-6-1	Delivery:	via email in 1 business day

Standard No.:	GB 5009.4-2010
English Name:	Determination of Ash in Foods
Chinese Name:	食品中灰分的测定
Chinese Classification:	X04 Basic standards and general methods
Professional Classification:	GB National Standard
Issued by:	MOH
Issued on:	2010-03-26
Implemented on:	2010-6-1
Status:	superseded
Superseded by:	GB 5009.4-2016 National Food Safety Standard- Determination of Ash in Foods
Superseded on:	2017-3-1
Abolished on:	2017-03-01
Superseding:	GB/T 14770-1993 Method for determination of ash in foods GB/T 5009.4-2003 Determination of ash in foods
Language:	English
File Format:	PDF
Word Count:	1000 words
Price(USD):	184.0
Delivery:	via email in 1 business day

Standard

GB 5009.4-2010 Determination of Ash in Foods (English Version)
Standard No.	GB 5009.4-2010
Status	superseded
Language	English
File Format	PDF
Word Count	1000 words
Price(USD)	184.0
Implemented on	2010-6-1
Delivery	via email in 1 business day

Detail of GB 5009.4-2010

Standard No.

English Name

Chinese Name

Chinese Classification

Professional Classification

ICS Classification

Issued by

Issued on

Implemented on

Status

Superseded by

Superseded on

Abolished on

Superseding

Language

File Format

Word Count

Price(USD)

Keywords

Introduction of GB 5009.4-2010

1 Scope This standard specifies the methods for determination of ash in foods. This standard is applicable to the determination of ash content in foods, excluding starch and its derivants.

Contents of GB 5009.4-2010

Contents Foreword I 1 Scope 2 Principles 3 Reagents and Materials 4 Instruments and Equipments 5 Analytical Procedures 6 Expression of Analysis Results 7 Precision

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Keywords:
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