Browse Standards

养殖暗纹东方鲀鲜、冻品加工操作规范

Manufacturing practice for processing of fresh and frozen cultured obscure puffer

食品安全检测移动实验室通用技术规范

General specification for mobile laboratory of food safety inspection

台式乌龙茶加工技术规范

Technical specification for Taiwan style Oolong tea processing

李贮藏技术规程

Code of practice for plums storage

感官分析 定量响应标度使用导则

Sensory analysis—Guidelines for the use of quantitative response scales

金银花空气源热泵干燥通用技术要求

General technical requirements for air-source heat pump drying of honeysuckle

包装鸡蛋

Packed egg

台式乌龙茶

Taiwan style Oolong tea

感官分析 方法学 建立感官剖面的导则

Sensory analysis—Methodology—General guidance for establishing a sensory profile

黄茶加工技术规程

Code of practice for processing of yellow tea

感官分析 方法学 “A”-“非A” 检验

Sensory analysis—Methodology—“A”-“not A” test

乌龙茶 第9部分：白芽奇兰

Oolong tea—Part 9：Baiyaqilan

蜜饯质量通则

General rule for the quality of preserved fruits

食品热力杀菌设备热分布测试规程

Method of heat distribution test for food thermal sterilization equipments

食品包装选择及设计

Selection and design for food packaging

罐藏食品热穿透测试规程

Method of heat penetration test for canned food

块菌（松露）

Truffle

制盐工业术语

Terminology of salt-making industry

青稞

Hulless barley

白酒质量要求 第11部分：馥郁香型白酒

Quality requirements for baijiu— Part 11:Fuyu xiang xing baijiu