flavor

flavor, Total:65 items.

The international standard classification for "flavor" includes: Processes in the food industry .

The Chinese standard classification for "flavor" includes: Standardization and quality management .

Group Standards of the People's Republic of China

T/HBLS 0001-2021 Jingchu Dadi Traditional Wuhan hot-dry noodles（raw dried type）
T/QLY 133-2022 Specification for cuisine craftsmanship of Guizhou braised pork
T/CYHQNX 0001-2023 Special flavour Tude
T/QLY 127-2022 Specification for cuisine craftsmanship of Guizhou spicy chicken(Cichong flavor)—Traditional Guizhou cuisine
T/QLY 135-2022 Specification for cuisine craftsmanship of Guizhou braised pork (flavor of pickled fish with chilli)—Traditional Guizhou cuisine
T/QLY 112-2022 Specification for cuisine craftsmanship of oil tea soup
T/QLY 078-2022 Specification for cuisine craftsmanship of Guizhou beef rice noodles(Anshun flavor)—Guizhou snack
T/DAHEB 002-2017 Hebei Classroom Milk Pasteurization Heat Treatment Flavored Fermented Milk
T/QLY 134-2022 Specification for cuisine craftsmanship of Guizhou braised pork
T/QLY 108-2022 Specification for cuisine craftsmanship of Guizhou rice roll (Puan flavor)—Guizhou snack
T/XLTDA 004-2021 Dairy products with local characteristics Flavored Orom
T/JAASS 71-2022 Flavor improving technical regulation for production of burdock powder
T/TIC 036-2024 Flavored glutinous rice cakes
T/QGCML 463-2022 Flavored Garlic
T/QLY 024-2021 Specification for cuisine craftsmanship of Guizhou spicy chicken ( specialty of fermented soybean)—The traditional Guizhou cuisine
T/SDSZC 009-2022 Flavored Soy Products
T/QLY 110-2022 Specification for cuisine craftsmanship of oil tea soup
T/QLY 107-2022 Specification for cuisine craftsmanship of Guizhou rice roll (Yaxi flavor)—Guizhou snack
T/QLY 074-2021 Specification for cuisine craftsmanship of Guizhou mutton rice noodles(Zunyi specialty)—One of Guizhou snacks
T/QLY 021-2021 Specification for cuisine craftsmanship of Guizhou spicy chicken (Yanglang specialty)—The traditional Guizhou cuisine
T/XLTDA 005-2021 Dairy products with local characteristics flavored Cheese
T/XLTDA 007-2021 Dairy products with local characteristics flavored whey sugar
T/QLY 130-2022 Specification for cuisine craftsmanship of Guizhou spicy chicken(Weicheng flavor)—Traditional Guizhou cuisine
T/QLY 104-2022 Specification for cuisine craftsmanship of Guizhou goose rice noodles(Kaili flavor)—Guizhou snac
T/QLY 105-2022 Specification for cuisine craftsmanship of Guizhou goose rice noodles(Pingba flavor)—Guizhou snack
T/QLY 106-2022 Specification for cuisine craftsmanship of Guizhou rice roll (Wengan flavor)—Guizhou snack

Chongqing Provincial Food Standard of the People's Republic of China

DBS50/ 013-2014 Flavored aquatic products
DBS50/ 005-2014 Flavored Vegetables
DBS50/ 014-2014 Flavored Edible Mushrooms
DBS50/ 014-2013 Flavored Edible Mushrooms
DBS50/ 013-2013 Flavored aquatic products

Hunan Provincial Food Standard of the People's Republic of China

DBS43/ 006-2013 Flavored animal aquatic products dried cooked food
DBS43/ 004-2012 Flavored Tempeh

Shandong Provincial Standard of the People's Republic of China

DB3704/T 0016-2023 Hygienic specification for production and processing of flavored soybean products
DB37/T 3439.101-2018 Shandong style pork ribs

Hunan Provincial Standard of the People's Republic of China

DB43/T 297-2006 Flavored Tempeh
DB43/T 2830-2023 Technical regulations for processing of flavored cooked dried fish
DB43/T 2605-2023 General requirements for high-quality flavored pork

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 25006-2010 Sensory analysis—Methods for assessing modifications to the flavour of food due to packaging
GB/T 12313-1990 Sensory analysis method--Flavour profile test
GB/T 23547-2009(英文版) Nong jiang flavor Baijiu

Guangxi Provincial Standard of the People's Republic of China

DB4502/T 0018-2022 Liuzhou snail powder flavor wheel design and application specification
DB45/T 2290-2021 Technical regulations for the processing of original flavor preserved fruit
DB4502/T 0017-2022 Evaluation method of sensory flavor of Liuzhou snail powder

Anhui Provincial Standard of the People's Republic of China

DB34/T 2005-2013 Analysis Method of Flavor Substances in Yellow Pulp Water

Taiwan Provincial Standard of the People's Republic of China

CNS 8056-1981 Method of Test for Flavored Condiments
CNS 8055-1981 Flavored Condiments

Chongqing Provincial Standard of the People's Republic of China

DB50/T 325-2009 Flavored Bamboo Shoots

Gansu Provincial Standard of the People's Republic of China

DB62/T 286-2007 Flavored black melon seeds

Inner Mongolia Provincial Standard of the People's Republic of China

DB15/T 1075-2016 Determination of Volatile Flavor Substances in Feed Liquid Flavoring Agents by SPME-GC-MS Method

Henan Provincial Standard of the People's Republic of China

DB4115/T 050-2018 Xinyang Traditional Snacks Cooking Skills Spoon Mo
DB4115/T 047-2018 Xinyang Traditional Snacks Cooking Skills Chicken Soup Tribute Noodles
DB4115/T 053-2018 Xinyang Traditional Snacks Cooking Skills Gaozhuanmo
DB4115/T 054-2018 Xinyang Traditional Snacks Cooking Skills Crispy Meat Stuffed Biscuits
DB4115/T 045-2018 Xinyang Traditional Snacks Cooking Skills Xinyang Hot Dry Noodles