QB 1502-1992 English Version, QB 1502-1992 Food Additive - Pectinase Preparation (English Version)

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Position: Chinese Standard in English/QB 1502-1992

QB 1502-1992 Food Additive - Pectinase Preparation (English Version)
Standard No.:	QB 1502-1992	Status:	abolished remind me the status change Email:
Language:	English	File Format:	PDF
Word Count:	3000 words	Price(USD):	244.0 remind me the price change Email:
Implemented on:	1993-2-1	Delivery:	via email in 1 business day

Standard No.:	QB 1502-1992
English Name:	Food Additive - Pectinase Preparation
Chinese Name:	食品添加剂果胶酶制剂
Chinese Classification:	C54 Food additive and nutrition enhancer sanitation
Professional Classification:	QB Professional Standard - Light Industry
Issued by:	Ministry of Light Industry
Issued on:	1992-6-8
Implemented on:	1993-2-1
Status:	abolished
Abolished on:	2017-07-07
Language:	English
File Format:	PDF
Word Count:	3000 words
Price(USD):	244.0
Delivery:	via email in 1 business day

Referred in QB 1502-1992:

* GB 601-
* GB 603-
* GB 4789.3-2010 National food safety standard Food microbiological examination:Enumeration of coliforms
* GB 4789.4-2010 Food Microbiological Examination: Salmonella
* GB 6682-1992 Water for Analytical Laboratory Use - Specification and Test Method
* GB 8449-1987
* GB 8450-1987 Method for determination of arsenic in food additives
* GB 8451-1987

Standard

QB 1502-1992 Food Additive - Pectinase Preparation (English Version)
Standard No.	QB 1502-1992
Status	abolished
Language	English
File Format	PDF
Word Count	3000 words
Price(USD)	244.0
Implemented on	1993-2-1
Delivery	via email in 1 business day

Detail of QB 1502-1992

Standard No.

English Name

Chinese Name

Chinese Classification

Professional Classification

ICS Classification

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Keywords

Introduction of QB 1502-1992

This Standard specifies the technical requirements, test method, inspection rules, marking, packaging, transportation and storage of pectinase preparations. This Standard is applicable to pectinase preparations produced with Aspergillus niger fermentation method and obtained via purification. The preparation may be used as additive for food industry.

Contents of QB 1502-1992

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Keywords:
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