Sodium Chlorphenoxyacetate Bean Sprouts
Sodium Chlorphenoxyacetate Bean Sprouts, Total:7 items.
The international standard classification for "Sodium Chlorphenoxyacetate Bean Sprouts" includes: Food additives .
The Chinese standard classification for "Sodium Chlorphenoxyacetate Bean Sprouts" includes: Synthetic food additives .
Jinlin Provincial Food Standard of the People's Republic of China
- DBS22/ 001-2013 Determination of Sodium 4-Chlorophenoxyacetate in Bean Sprouts in Local Food Safety Standards by High Performance Liquid Chromatography
- DBS22/ 009-2013 Determination of Sodium 4-Chlorophenoxyacetate in Bean Sprouts by High Performance Liquid Chromatography
Jilin Provincial Standard of the People's Republic of China
- DB22/T 1678-2012 Determination of sodium 4-chlorophenoxyacetate residue in bean sprouts by liquid chromatography-mass spectrometry/mass spectrometry
Beijing Provincial Standard of the People's Republic of China
- DB11/T 379-2006 Determination of chlorphenoxyacetic sodium,6-benzylaminopurine,2,4-D, gibberellic acid and thiram residues in soybean sprout and mung bean sprout
Zhejiang Provincial Standard of the People's Republic of China
- DB33/T 625.3-2007 Pollution-free bean sprouts Part 3: Determination of 6-benzyl adenine residues and sodium 4-chlorophenoxyacetate residues
Professional Standard - Chemical Industry
- HG 2302-1992 Food Additives - Sodium Parachlorophenoxy Acetate
Tianjin Provincial Standard of the People's Republic of China
- DB12/T 986-2020 Determination of 6-benzyladenine, sodium 4-chlorophenoxyacetate, 2,4-D and gibberellin in bean sprouts by liquid chromatography-tandem mass spectrometry
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