eel peptide
eel peptide, Total:34 items.
The international standard classification for "eel peptide" includes: Fish and fishery products , food products in general , General methods of tests and analysis for food products , Starch and derived products , Farm buildings, structures and installations .
The Chinese standard classification for "eel peptide" includes: Freshwater aquaculture and product , Food sanitation , Special foods in general , Basic standards and general methods , Aquatic products processing and products , Other fermented goods .
Professional Standard - Aquaculture
- SC/T 1055-2006 Fry and fingerling of Japanese eel
Fujian Provincial Standard of the People's Republic of China
- DB35/T 577-2004 Eel fry and fingerling quality
Group Standards of the People's Republic of China
- T/CZSPTXH 208（1）-2022 Chaozhou Cuisine Stewed Eel (White Eel) Cooking Technology Specification
- T/JMBX 0257-2023 Jiangshen Food Quality Control Technical Specifications Eel
- T/CPPC 1085-2024 Tuna Peptides
- T/ZS 0499-2023 Small molecule peptide drink of aquaponics water
- T/JMBX 0256-2023 Jiangshen Food Eel
- T/GDNB 112.4-2022 Technical specification for quality safeguard of eel storage and transportation
- T/JFTA 2-2023 Technical specifications for eel pond culture
- T/CZSPTXH 208-2022 Chaozhou Cuisine Stewed Eel (White Eel) Cooking Technology Specification
Professional Standard - Agriculture
- QB/T 5802-2023 Turtle Peptide Powder
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 22729-2008 Oligopeptides powder of marine fish
- GB/T 22950-2008 Determination of 12β-agonists residues in fugu eel and baked eel - LC-MS-MS method
- GB 10139-1988 Hygienic standard of salted Eel
- GB/Z 21700-2008 Code on quality and safety control of eel products for export
- GB/T 22956-2008 Determination of praziquantel residue in fugu,eel and baked eel—LC-MS-MS method
- GB/T 22959-2008 Determination of chloramphenicol, thiamphenicol and florfenicol residues in fugu, eel and baked eel - LC-MS-MS method
- GB/T 22955-2008 Determination of benzimidazoles residues in fugu,eel and baked eel—LC-MS-MS method
- GB/T 22958-2008 Determination of canthaxanthin residues in fugu, eel and baked eel - HPLC-UV method
- GB/T 22962-2008 Determination of altrenogest,chlormadinone residues in fugu,eel and baked eel—LC-MS-MS method
- GB/T 22957-2008 Determination of nine glucocorticoids residues in fugu,eel and baked eel—LC-MS-MS method
Professional Standard - Light Industry
- QB/T 4588-2013 Freshwater fish peptides
- QB/T 2879-2007 Marine fish oligopeptides powder
Shandong Provincial Standard of the People's Republic of China
- DB37/T 3608-2019 Technical regulations for processing frozen conger fillets
Professional Standard - Business
- SB/T 10634-2011 Freshwater fish collagen peptides powder
Liaoning Provincial Standard of the People's Republic of China
- DB21/T 2066.97-2013 Batch Cooking Procedures for Pork Liver and Eel Melaleuca
Sichuan Provincial Standard of the People's Republic of China
- DB5115/T 84-2022 Technical regulations for freshwater eel factory farming
Indonesia Standards
- SNI 7967-2014 Sidat panggang beku
- SNI 7686.1-2013 Belut (Monopterus albus) hidup untuk konsumsi - Bagian 1: Spesifikasi
SCC
- MIL MIL-D-51503-1984 DETECTOR TICKET, ANTICHOLINESTERASE AGENT, EEL ENZYME
PT-IPQ
- NP 1977-1985 fish. Moray eels, classified according to area
U.S. Military Regulations and Norms
- ARMY MIL-D-51503-1984 DETECTOR TICKET, ANTICHOLINESTERASE AGENT, EEL ENZYME
- ARMY MIL-D-51503 NOTICE 1-1995 DETECTOR TICKET, ANTICHOLINESTERASE AGENT, EEL ENZYME
- ARMY MIL-D-51503 VALID NOTICE 2-2004 DETECTOR TICKET, ANTICHOLINESTERASE AGENT, EEL ENZYME
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