t/cnfia 135

t/cnfia 135, Total:107 items.

The international standard classification for "t/cnfia 135" includes: Prepackaged and prepared foods , food products in general , Alcoholic beverages , Meat and meat products , Vegetables and derived products , Spices and condiments , Materials and articles in contact with foodstuffs , Sugar and sugar products , Cereals, pulses and derived products , Product and company certification. Conformity assessment , Standardization. General rules , Fish and fishery products , Beverages , General methods of tests and analysis for food products .

The Chinese standard classification for "t/cnfia 135" includes: Food processing and products in general , Special foods in general , Distilled liquors , Fermented wines , Meat processing and products , Vegetable processing and products , Foods fermentation and brewing in general , Flavoring materials , Hygiene, safety and labor protection , Sugar refining , Grain processing and products , Basic standards and general methods , Standardization and Quality Management , Aquatic products processing and products , Blended wines , Standardization and quality management , Beverage products .

Group Standards of the People's Republic of China

T/CNFIA 126-2021 Semisolid soy sauce seasoning
T/CNFIA 174-2023 Prune juice, prune juice concentrate and beverages
T/CNFIA 182-2023 Frozen and refrigerated food terminology and classification
T/CNFIA 135-2022 Instant rice-mate dried food
T/CNFIA 171-2023 Non-fried instant broad noodle
T/CNFIA 183-2023 Sweet liquor
T/CNFIA 144-2022 Ming lv xiang xing bai jiu
T/CNFIA 163-2022 Requirement on declaration of compliance on adhesive for food contact materials and articles
T/CNFIA 123-2021 Fragrant rice flavor alcoholic drinks
T/CNFIA 112-2019 Mixed nuts and seeds
T/CNFIA 114-2019 Natural plain fermented soy sauce
T/CNFIA 204-2024 Electrolyte beverages (drinks)
T/CNFIA 107-2018 Yam Fermented Wine
T/CNFIA 004-2018 Specifications for the manufacture of stainless steel non-standard brewing equipment
T/CNFIA 101-2017 Colouring foods for food industry
T/CNFIA 194-2024 Apple cider vinegar products
T/CNFIA 206-2024 Determination of chloropropanols in papermaking chemicals - Gas chromatography-mass spectrometry
T/CNFIA 005.6-2019 Food quality grades for nuts and seeds Part 6: Raw and dried cashew kernels
T/CNFIA 155-2022 Sodium hyaluronate drinks
T/CNFIA 136-2022 Dried fish meat floss
T/CNFIA 188-2024 Technical requirements for smart coffee beverage equipment
T/CNFIA 140-2022 General requirements for management evaluation of manufacturers of combined prepared meals
T/CNFIA 106-2018 Yam distilled liquor
T/CNFIA 205-2024 Salt-reduced (lightened) hot pot seasoning
T/CNFIA 118-2020 Apple distilled spirit
T/CNFIA 005.7-2019 Food quality class for nuts and seeds Part 7: Raw and dried hazelnuts
T/CNFIA 207-2024 Fresh polypeptide 4.0 chicken seasoning
T/CNFIA 184-2023 Technical guide for the production of sweet liquor
T/CNFIA 158-2022 Guidelines for food logistics standard system construction
T/CNFIA 178-2023 Evaluation criteria for environmental friendliness of aseptic paper-based composite packaging for liquid foods
T/CNFIA 201-2020 Disposable paper straw for food contact
T/CNFIA 005.1-2019 Food quality grades for nuts and seeds Part 1: Raw and dried walnuts
T/CNFIA 138-2021 Whole-bean soymilk
T/CNFIA 161-2022 Eco-friendly coated paper,paperboard and related products for food contact
T/CNFIA 108-2018 Qianyedoufu
T/CNFIA 005.4-2019 Food quality grades for nuts and seeds Part 4: Raw and dried macadamia nuts (macadamia nuts) and kernels
T/CNFIA 103-2018 Integrated alcoholic beverages from seabuckthorn
T/CNFIA 111-2024 hot pot seasoning
T/CNFIA 203-2024 Implementation guide for reducing food waste in the catering industry
T/CNFIA 120-2020 Fermented ham
T/CNFIA 109-2018 Soybeans for the Soybean Industry
T/CNFIA 124-2021 Ancient manual soy sauce
T/CNFIA 176-2023 Soft and fragrant liquor
T/CNFIA 186-2023 Blueberry juice (pulp), blueberry juice concentrate (pulp) and beverages thereof
T/CNFIA 005.8-2019 Food quality grades for nuts and seeds Part 8: Raw and dried apricot pits and almonds
T/CNFIA 001-2017 General Guideline for Food Shelf Life
T/CNFIA 122-2020 Product of geographical indication—Bazhou smoked vinegar
T/CNFIA 165-2022 Soy vegetable meat and its products
T/CNFIA 133-2021 Instant natural fermented ham
T/CNFIA 177-2023 Vacuum attenuation method for non-destructive testing of sealing properties of food packaging
T/CNFIA 142-2022 Determination of the 13C/12C isotope ratio of ascorbic acid in vitamin C products
T/CNFIA 180-2023 Pasted meat products
T/CNFIA 005.3-2019 Food quality class for nuts and seeds Part 3: Raw and dried pecans
T/CNFIA 179-2023 Quick frozen conditioning bag
T/CNFIA 189-2024 Determination of extractable organic fluorine content in food contact paper, cardboard and paper products Online combustion-ion chromatography
T/CNFIA 111-2018 hot pot seasoning
T/CNFIA 159-2022 Soymilk powder
T/CNFIA 143-2022 Jingxiangxing baijiu
T/CNFIA 005.5-2019 Food quality grades for nuts and seeds Part 5: Raw and dried pistachios
T/CNFIA 005.10-2019 Food quality grades for nuts and seeds Part 10: Raw and dried melon seeds
T/CNFIA 164-2022 Tempeh and its products
T/CNFIA 137-2021 Whole Bean Tofu
T/CNFIA 190-2024 Determination of total organic fluorine content in food contact paper, cardboard and paper products - Ion chromatography
T/CNFIA 003-2018 Good manufacturing practice for composite sauce
T/CNFIA 172-2023 Bird's nest peptide
T/CNFIA 187-2024 Hygienic standards for the production and operation of food ice
T/CNFIA 160-2022 General rules for safety evaluation of food digital source
T/CNFIA 123-2020 Tartary buckwheat flavor style Lujiu
T/CNFIA 115-2019 Prepackaged Dishes
T/CNFIA 131-2021 Probiotic foods
T/CNFIA 116-2020 Kiwi (fruit/rice) liqueur
T/CNFIA 192-2024 low deuterium water
T/CNFIA 193-2024 apple cider vinegar
T/CNFIA 141-2022 Natural oyster extractives
T/CNFIA 175-2023 Sweet and elegant liquor
T/CNFIA 185-2023 Ready-to-eat surimi products
T/CNFIA 117-2020 Sour soup seasoning
T/CNFIA 130-2021 Quality requirements for fresh stewed bird's nest
T/CNFIA 168-2023 Fresh stewed fish maw
T/CNFIA 005.9-2019 Food quality grades for nuts and seeds Part 9: Raw and dried pine nuts
T/CNFIA 110-2018 brown sugar
T/CNFIA 125-2021 Kelp extract
T/CNFIA 170-2023 Fresh Corn Products
T/CNFIA 166-2023 Microwaveable aseptic paper-based composite packaging for liquid food
T/CNFIA 173-2023 Vegetarian oyster sauce
T/CNFIA 104-2018 Mulberry wines
T/CNFIA 113-2019 sweet vinegar
T/CNFIA 162-2022 General principle of declaration of compliance for food contact materials and articles
T/CNFIA 156-2022 Rapid counting test piece method for mold and yeast in food
T/CNFIA 181-2023 Crayfish products
T/CNFIA 157-2022 Sodium Hyaluronate Food General Requirements
T/CNFIA 105-2018 Yam wine
T/CNFIA 139-2021 Whole-bean Furu
T/CNFIA 102-2018 laozhi sauce
T/CNFIA 195-2024 Tanzhu Laojiu (strong-flavor liquor)
T/CNFIA 002-2018 Guidelines for Graphical Labeling of Nutrition Facts in Prepackaged Foods
T/CNFIA 167-2023 Biodegradable storage bags for food contact
T/CNFIA 134-2021 Kelp noodles
T/CNFIA 005.2-2019 Food quality grades for nuts and seeds Part 2: Raw and dried almond kernels and kernels (almonds)
T/CNFIA 145-2022 Original packaging aged baijiu ( Bottled ( potted) aged baijiu)
T/CNFIA 191-2024 Determination of total fluorine content in food contact paper, cardboard and paper products Online combustion-ion chromatography method
T/CNFIA 132-2021 Shanghai laojiu

International Telecommunication Union (ITU)

ITU-T T.135-1998 User-to-Reservation System Transactions within T.120 Conferences - Series T: Terminals for Telematic Services Study Group 16; 78 pp
ITU-T T.135-2007 User-to-reservation system transactions within T.120 conferences

AASHTO - American Association of State Highway and Transportation Officials

T135-1995 Standard Specification for Wetting-And-Drying Test of Compacted Soil-Cement Mixtures (Eighteenth Edition)
T 135-2013 Standard Method of Test for Wetting-and-Drying Test of Compacted Soil-Cement Mixtures
T135-1997 Standard Specification for Wetting-And-Drying Test of Compacted Soil-Cement Mixtures (Nineteenth Edition)

Others: ws/t 135-1999,yb/t+135,nf t90-135-1996,CJJ/T135-2009