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Position: Chinese Standard in English/GB/T 35877-2018
GB/T 35877-2018   Inspection of grain and oils-Cold test of animal and vegetable fats and oils (English Version)
Standard No.: GB/T 35877-2018 Status:valid remind me the status change

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Language:English File Format:PDF
Word Count: 3500 words Price(USD):100.0 remind me the price change

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Implemented on:2018-9-1 Delivery: via email in 1~3 business day
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Standard No.: GB/T 35877-2018
English Name: Inspection of grain and oils-Cold test of animal and vegetable fats and oils
Chinese Name: 粮油检验 动植物油脂冷冻试验
Chinese Classification: X04    Basic standards and general methods
Professional Classification: GB    National Standard
Issued by: AQSIQ AND SAC
Issued on: 2018-02-06
Implemented on: 2018-9-1
Status: valid
Language: English
File Format: PDF
Word Count: 3500 words
Price(USD): 100.0
Delivery: via email in 1~3 business day
本标准规定了动植物油脂冷冻试验的术语和定义、原理、仪器和用具、试样制备、操作步骤和结果表示。
本标准适用于动植物油脂。
GB/T 35877-2018 is referred in:
*GB/T 10464-2017 Sunflowerseed oil
*GB/T 1535-2017/XG1-2019 Soya bean oil, includes Amendment 1
*GB/T 10464-2017/XG1-2019 Sunflowerseed oil, inckudes Amendment 1
*GB/T 1536-2021 Rapeseed oil
Code of China
Standard
GB/T 35877-2018  Inspection of grain and oils-Cold test of animal and vegetable fats and oils (English Version)
Standard No.GB/T 35877-2018
Statusvalid
LanguageEnglish
File FormatPDF
Word Count3500 words
Price(USD)100.0
Implemented on2018-9-1
Deliveryvia email in 1~3 business day
Detail of GB/T 35877-2018
Standard No.
GB/T 35877-2018
English Name
Inspection of grain and oils-Cold test of animal and vegetable fats and oils
Chinese Name
粮油检验 动植物油脂冷冻试验
Chinese Classification
X04
Professional Classification
GB
ICS Classification
Issued by
AQSIQ AND SAC
Issued on
2018-02-06
Implemented on
2018-9-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
Language
English
File Format
PDF
Word Count
3500 words
Price(USD)
100.0
Keywords
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Introduction of GB/T 35877-2018
本标准规定了动植物油脂冷冻试验的术语和定义、原理、仪器和用具、试样制备、操作步骤和结果表示。
本标准适用于动植物油脂。
Contents of GB/T 35877-2018
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Keywords:
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