X66 调味品 标准查询与下载
共找到 263 条与 调味品 相关的标准，共 18 页
Green food compound seasoning
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2021-05-07
- 实施
- 2021-11-01
Green food spices and their products
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2021-05-07
- 实施
- 2021-11-01
1范围、2规范性引用文件、3术语和定义、4要求、5试验方法、6检验规则、7标志、包装、运输和贮存
Kelp Extract
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2021-04-12
- 实施
- 2021-04-12
1范围、2规范性引用文件、3术语和定义、4技术要求、5试验方法、6检验规则、7标签、包装、运输和贮存
Ancient handmade soy sauce
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2021-03-20
- 实施
- 2021-03-20
Geographical indication product Deyang soy sauce production technical specification
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2020-12-18
- 实施
- 2020-12-18
Geographical indication product Wenjiang soy sauce
- ICS
- 67.020
- CCS
- X66
- 发布
- 2020-12-04
- 实施
- 2020-12-04
Geographical indication product Xianshi soy sauce processing technical specification
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2020-12-01
- 实施
- 2020-12-20
1范围、2规范性引用文件、3术语和定义、4产品分类、5技术要求、6检验规则、7标签、标志、包装、运输和贮存
apple cider
- ICS
- 67.080.20
- CCS
- X66
- 发布
- 2020-06-18
- 实施
- 2020-07-01
Standard system table of spices
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2020-06-04
- 实施
- 2020-09-01
Diffuser Technical Specifications
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2020-06-04
- 实施
- 2020-09-01
明确了原辅料要求、主要工艺流程、感官要求、理化指标、污染物限量和真菌毒素限量等要求
Zhejiang Rose Rice Vinegar
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2019-10-01
- 实施
- 2019-10-01
范围、规范性引用文件、术语和定义、技术要求、试验方法、检验规则、标志包装运输和贮存、
Original soy sauce
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2019-09-20
- 实施
- 2019-12-20
Geographical indication product Shitang ginger
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2018-12-20
- 实施
- 2018-12-31
1、范围 2、规范行引用文件 3、属于和定义 4、选址及厂区环境 5、厂房和车间 6、设施与设备 7、卫生管理 8、食品原料、食品添加剂和食品相关产品 9、生产工程的控制 10、检验 11、产品的贮存和运输 12、产品召回管理 13、培训 14、管理制度和人员 15、记录和文件管理 附录A（规范性附录）、自培菌种的卫生要求 附录B（资料性附录）、复合调味酱生产加工过程的微生物监控指南
Good manufacturing practice for composite sauce
- ICS
- 67.080.20
- CCS
- X66
- 发布
- 2018-05-01
- 实施
- 2018-08-01
This International standard specifies a method for the determiantion of the volatile oil content of spices, condiments and herbs. An aqueous suspension of the product is distilled. The distillate is collected in a graduated tube containing a measured volume of xylene to fix the volatile oil. The organic and aqueous phases are then allowed to separate and the total volume of the organic phase read. The volatile oil content is calculated after deducting the volume of xylene.
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2018-03-01
- 实施
Geographical indication product Zhuxi fermented bean curd
- ICS
- 67.160
- CCS
- X66
- 发布
- 2017-11-17
- 实施
- 2018-02-01
Determination method of stable carbon isotope ratio (13C/12C) of acetic acid in vinegar Gas chromatography-combustion-stable isotope ratio mass spectrometry
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2017-07-07
- 实施
- 2018-01-01
Technical regulations for the production of raw sugarcane vinegar
- ICS
- 67.220
- CCS
- X66
- 发布
- 2017-05-10
- 实施
- 2017-06-10
