Browse Standards

白酒质量要求 第1部分：浓香型白酒

Quality requirements for baijiu—Part 1:Nongxiangxing baijiu

淀粉分类

Classification of starch

感官分析 葡萄酒品评杯使用要求

Sensory analysis—Service condition for the wine-tasting glass

食品包装评价技术通则

General technical rules of evaluation for food packaging

感官分析 方法学 平衡不完全区组设计

Sensory analysis—Methodology—Balanced incomplete block designs

感官分析 橄榄油品评杯使用要求

Sensory analysis—Service condition for the olive oil tasting glass

羊胴体及鲜肉分割

Fabrication of ovine carcass and cuts

蜂蜜中蔗糖转化酶的测定 分光光度法

Determination of saccharase activity in honey—Spectrophotometric method

粮油储藏 储粮机械通风均匀性评价方法

Grain and oil storage—Evaluation of uniformity of grain mechanical ventilation

变性淀粉中乙酰基含量的测定 滴定法

Determination of acetyl content in modified starch—Titrimetric method

饮料酒术语和分类

Terminology and classification of alcoholic beverages

白酒工业术语

Terminology of baijiu industry

骏枣

Junzao

畜禽屠宰加工设备 羊屠宰成套设备技术条件

Livestock and poultry slaughtering and processing equipment—Technical conditions for complete sets of sheep and goat slaughtering equipment

畜禽屠宰加工设备 禽屠宰成套设备技术条件

Livestock and poultry slaughtering and processing equipment—Technical conditions for complete sets of poultry slaughtering equipment

畜禽屠宰加工设备 牛屠宰成套设备技术条件

Livestock and poultry slaughtering and processing equipment—Technical conditions for complete sets of cattle slaughtering equipment

羊副产品

Sheep and goat by-products

畜禽肉品质检测 近红外法通则

Livestock and poultry meat quality testing—Guideline for near-infrared spectroscopy method

畜禽肉分割技术规程 猪肉

Code of practice for livestock and poultry meat fabrication—Pork

畜禽肉追溯要求

Traceability requirement for livestock and poultry meat