magenta preparation cofs

magenta preparation cofs, Total:66 items.

The international standard classification for "magenta preparation cofs" includes: Semi-manufactures of timber , Meat and meat products , food products in general , Food additives , Cereals, pulses and derived products , Fruits and derived products .

The Chinese standard classification for "magenta preparation cofs" includes: Timber and processed timber , Meat processing and products , Basic standards and general methods , Natural food additives , Basic standards and general methods , Melon, fruit and vegetable planting and product , Hygiene, safety and labor protection , Synthetic food additives .

Group Standards of the People's Republic of China

T/HNSPXH 002-2022 Jujube Sandwich Pie Products
T/AFFI 012-2021 Jujube products
T/JMBX 0142-2021 Redwood products non-destructive identification method of wood species
T/ZSGTS 103-2023 Xiangshan's Braised Suckling Pigeon Prefabricated Dish
T/ZNZ 188-2023 Determination of Ponceau 4R，Congo Red and Acid OrangeⅡ in Meat Products ——High Performance Liquid Chromatography
T/HNSPXH 017-2022 Jujube Sandwich Pie Products
T/WCJH 002-2018 Wuchuan Tangerine Dried Fruits and Products Processing Technical Regulations
T/HNSPXH 017-2023 Red date sandwich pie products
T/AFFI 017-2022 Jujube Pie (Red Date Mixed Nut Products)
T/YLNX 0010-2021 Dried Chinese jujube products
T/HTMS 0086-2019 Hetian specialty beverage saffron tea manufaturing skills
T/FSRS 6.13-2023 Brand products of 'Fusong ginseng' Part 13 : Nine-made red ginseng
T/HBFIA 0004-2020 Products of Chinese jujube
T/QGCML 464-2022 Fresh and Wet Sweet Potato Products
T/PJC 0004-2024 Prepared food Taizhou braised puffer fish
T/NTJGXH 057-2019 Infrared combined drying fruit and vegetable products

Professional Standard - Business

SB/T 10759-2012 Specification for Classification of Hongmu Products

Professional Standard - Commodity Inspection

SN/T 3997-2014 Methods for sampling and sample preparation of laterite nickel ores in bulk

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

GB/T 35475-2017 Specifications for wood used in Hongmu products

其他未分类

BJS 201807 Determination of Congo Red in Meat Products

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

GB/T 5835-2009 chinese jujubes
GB 15961-2005 Food additive-
GB 15961-1995 Food additive. Monascus color
GB 25534-2010 Red rice red food additive
GB/T 15403-1994 Determination of cresol red index for soya bean products
GB/T 9695.6-2008 Meat products - Determination of artificial colour ponceau 4R
GB/T 9695.6-1988 Meat and meat products-Method for determination of artificial colour ponceau-4R

工业和信息化部

JB/T 14374-2022 Food machinery—Catalytic infrared heating equipment

Professional Standard - Light Industry

QB 1228-1991 Food Additive - Red Rice Red
QB/T 1228-1991 Food additives. Red rice red

Shaanxi Provincial Standard of the People's Republic of China

DB6108/T 03-2019 Technical regulations for collection and preparation of Korean pine scion

Professional Standard - Chemical Industry

HG/T 3393-1999 Basic Brilliant Red GB (Basci Fuchsin)

Jiangsu Provincial Standard of the People's Republic of China

DB32/T 2586-2013 Suhong No. 1 Red Adzuki Bean Variety

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 2570-1997 Melon Variety Paotaihong (Autumn Red Heart Crisp)
DB65/T 4296-2020 Xinjiang dried jujube fruit quality grading standard

未注明发布机构

CAN/CSA-Z902-2020 Sang et produits sanguins labiles

Professional Standard - Agriculture

627兽药典二部-2015 Product name and catalog Formed preparations and single flavor preparations Liuhuahonghuasan

Hebei Provincial Standard of the People's Republic of China

DB13/ 199-1994 Red Adzuki Bean Variety Jihongxiaodou No. 3
DB13/ 200-1994 Red Adzuki Bean Variety Jihongxiaodou No.4

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

DB15/T 2304-2021 Quality Control Regulations for Processed Products of Kailuhong Dried Pepper

National Health Commission of the People's Republic of China

GB 1886.181-2016 National Food Safety Standard - Food Additives - red yeast red

AENOR

UNE 84025:2002 Cosmetic raw materials. Preparation of infrared spectra. Solution technique.
UNE 84026:2002 Cosmetic raw materials. Preparation of infrared spectra. Pressed pellet technique.
UNE 55098:1979 FATS AND OILS. REFINED SAFFLOWER OIL FOR FOOD
UNE 84024:2002 Cosmetic raw materials. Preparation of infrared spectra (Capillary film technique and cast film technique).

ES-UNE

UNE 84026:2018 Cosmetic raw materials. Preparation of infrared spectra for solid raw materials

SCC

AENOR UNE 84026:2018 Cosmetic raw materials. Preparation of the infrared spectrum for solid raw materials.
CAN/CSA-Z902-2004(C2009) Sang et produits sanguins labiles

Japanese Industrial Standards Committee (JISC)

JIS K 8804:1995 Fuchsine basic

International Organization for Standardization (ISO)

ISO 5514:1979 Soya bean products; Determination of cresol red index
ISO 21543:2006 Milk products - Guidelines for the application of near infrared spectrometry
ISO 21543:2006 | IDF 201:2006 Milk products — Guidelines for the application of near infrared spectrometry
ISO 21543:2006|IDF 201:2006 Dairy near-infrared spectroscopy application guide
ISO 9622:2013 Milk and liquid milk products.Guidelines for the application of mid-infrared spectrometry
ISO 21543:2020 Milk and milk products — Guidelines for the application of near infrared spectrometry
ISO 21543:2020 | IDF 201:2020 Milk and milk products — Guidelines for the application of near infrared spectrometry

GSO

GSO ISO 21543:2013 Milk products -- Guidelines for the application of near infrared spectrometry
OS GSO ISO 21543:2013 Milk products -- Guidelines for the application of near infrared spectrometry
BH GSO ISO 21543:2016 Milk products -- Guidelines for the application of near infrared spectrometry
GSO 1896:2022 Cosmetic Products - Lipsticks

British Standards Institution (BSI)

BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry

International Dairy Federation (IDF)

IDF 201-2006 Milk products - Guidelines for the application of near infrared spectrometry

Korean Agency for Technology and Standards (KATS)

KS M 8428-2013 Fuchsine basic

FI-SFS

SFS 5299-1987 Food microorganisms. Determination of mold content in tomato products

Association Francaise de Normalisation

NF ISO 21543:2021 Milk and dairy products - Guidelines for the application of near-infrared spectrometry

Others: