SN/T 0692-2014 in English

VALID

Determination of strobane residues in meats and meat products for export. CC-MS method

Issued on:2014-11-19
Implemented on:2015-05-01
File Format:PDF
Delivery:Via email within 5 business days

Price(USD)： $370.00
$359.00

Standard No:	SN/T 0692-2014
Document status:	VALID
Title in English:	Determination of strobane residues in meats and meat products for export. CC-MS method
Title in Chinese:	出口肉及肉制品中氯化松节油残留量的测定气相色谱-质谱法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 5 business days
Issued on:	2014-11-19
Implemented on:	2015-05-01
Superseding:	SN 0692-1997 Method for the determination of strobane residues in meats and meat products for export
Professional Classification:	SN-Import&Export Inspection
Related Keywords:	meat products meat floss exported meat strobane residues chlorinated turpentine residues
Related Topics:	Gas Chromatography Range Gas Chromatography-Mass Spectrometry Gas Chromatography Mass Spectrometry No peak in mass spectrum Mass Spectrometry Conditions The auto-spectrum and cross-spectrum of Gas Chromatography Mass Spectrometry Gas Chromatography/Mass Spectrometry Gas Chromatography Mass Spectrometry gas chromatography mass spectrometry Gas Chromatography + Mass Spectrometry Mass Spectrometry Conditions No peak in mass spectrum Gas chromatography + peak extraction Gas Chromatography-Mass Spectrometry Gas Chromatography - Mass Spectrometry Gas chromatography mass spectrometry oil gas chromatography mass spectrometry Retention time of gas chromatography mass spectrometry Gas chromatography mass spectrometry+ Gas chromatography-mass spectrometry detection method Gas Chromatography Gas Chromatography + Mass Spectrometry + gas chromatography mass Gas Spectrum Mass Spectrometry No peak in gas chromatography mass spectrometry gas chromatography mass spectrometry gas chromatography mass spectrometry GC mass spectrometry does not produce peaks from time to time Gas Chromatography + Mass Spectrometry mass spectrometry Gas Chromatography Equipment Gas chromatographic peaks are small Meat and Meat Products Peak after gas chromatography Mass spectrometry+conditions+ Pigments in meat products No oxygen peak in gas chromatography Gas Chromatography G5 No Peak MS co-elution mass spec meat Gas chromatographic peak zero Mass Spectrometry Gas Chromatography Suddenly No Peaks Succulent Spectrum Gas chromatographic peaks are small Standard Methods for Gas Chromatography and Mass Spectrometry Gas chromatography mass spectrometry+ Gas chromatography mass spectrometry detection method GC+ range Standard Methods for Gas Chromatography and Mass Spectrometry Gas chromatography. No peak Gas chromatography mass spectrometry detection method gas chromatography mass Gas phase Gas Chromatography + Mass Spectrometry mass in gas phase Gas Chromatography Range Mass Spectrum 41 Peak When gas chromatography retains Gas chromatogram shows only one general peak Turpentine Vapor Phase Gas chromatography mass spectrometry detection method Gas phase sample carryover Gas Chromatography Reverse Peaking export meat products The quality of meat floss export meat Double-headed peaks appear in gas chromatography The role of sodium chloride in gas chromatography Gas chromatography mass spectrum of gasoline standard sample Clenbuterol residues in urine

Scope

This standard specifies the gas chromatography-mass spectrometry detection method for chlorinated turpentine in exported meat and meat products. This standard is applicable to the determination and confirmation of chlorinated turpentine residues in pork, beef, mutton, chicken, bacon and meat floss.

More samples: NB/T 47013.2-2015 QC/T 942-2021 JJG 21-2008

Sample only — not a preview of SN/T 0692-2014

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