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vegetable

vegetable, Total:500 items.

In the international standard classification, vegetable involves: Fruits. Vegetables, Processes in the food industry, Food products in general, Prepackaged and prepared foods, Meat, meat products and other animal produce, Farming and forestry, Edible oils and fats. Oilseeds, Company organization and management, Spices and condiments. Food additives, Services, Terminology (principles and coordination), Vocabularies, Kitchen equipment, Pharmaceutics, Sociology. Demography, Cereals, pulses and derived products, Milk and milk products, Beverages, Fishing and fish breeding, Semi-manufactures of timber, Finances. Banking. Monetary systems. Insurance, Rubber and plastics products, Sugar. Sugar products. Starch, Technical product documentation, Products of the chemical industry.

CZ-CSN, vegetable

CSN 46 3130 ZZ1-2000
CSN 46 2317-1980 Rape and rapeseed
CSN 46 2317-1972 Rape and rubsen
CSN 46 3120 ZZ1-2000
CSN 46 3110 ZZ1-2000
CSN 46 2110-1981 Sugar beet
CSN 46 3164-2003 Leeks
CSN 56 9260 Z2-2000
CSN 46 3133-2000 Spinach
CSN ON 56 9236-1967
CSN ON 57 5703-1967
CSN 46 3163-1996 Leeks
CSN 46 3112-2000 Cauliflowers
CSN 46 3130-1994 Fresh vegetables. Ribbed celery, White beet, Chinese cabbage, Corn salad, Rhubarb, Witloof chicory, Lettuces, Romaine Lettuces, Spinách, Curled-leaved endives, Broad-leaved endives
CSN 46 3110-1981 Fresh vegetables. Broccoll, kohlrabi, collards, kale, brussels sprouts, cauliflower, cabbage
CSN 463116-2003 Kohlrabi
CSN ON 56 9261-1967
CSN 46 3126-2003 Beetroot
CSN 46 3111-1996 Broccoli
CSN 56 9350-1986 Vegatable juices
CSN 46 2314-1972 Mustard seeds
CSN 46 3131-2000 Ribbed celery
CSN 46 3130 Zc-1989
CSN 46 3160 Z2-1996 Fresh vegetables. Onions, Shallots, Garlic, Chives, Leek
CSN 56 9340-1997 Product of Cabbage
CSN 56 9260-1984 Dehydrated vegetables
CSN 46 3113-2000 Headed cabbages
CSN 56 9146-1997 Quick Frozen Spinách
CSN ON 56 9229-1967
CSN ON 56 9284-1964
CSN 56 9260 Z3-2001 Amendment
CSN 56 9147-1997 Quick frozen leek
CSN ON 56 9262-1967
CSN ON 56 9203-1967
CSN ON 56 9201-1967
CSN ON 86 6747-1966
CSN ON 56 9227-1967

Taiwan Provincial Standard of the People's Republic of China, vegetable

CNS 9633-1982 Grades of Water Spinach
CNS 9631-1982 Grades of Pak-Choi
CNS 2378-1979 Gelidium and Gracilaria
CNS 9634-1982 Grades of Spinach
CNS 2416-1979 Method of Test for Celidium and Gracilaria
CNS 2052-1984 Pickled mustard stems
CNS 2132-1995 Snap Bean (Phaseolus vulgaris)
CNS 6602-1998 Mustard seed
CNS 2135-1982 Spice cabbage (→CNS 2247)
CNS 2431-1989 Rapeseed

TH-TISI, vegetable

TIS 69-1989 Standard for mustard greens (leaf mustard) pickles

Group Standards of the People's Republic of China, vegetable

T/GDPRXH 012-2021 CHIU CUISINE National Cuisine
T/SPSH 35-2022 Premade Poon Choi
T/GDFCA 100-2023 Prepared dishes- Poon choi
T/SPSH 36-2022 Prepared dishes Sauerkraut fish
T/SDRA 17-2023 Prepared dishes Sauerkraut fish
T/GDPRXH 43-2023 Prepared dishes—Sauerkraut fish
T/SCAGS 0106.2-2021 Tianfu rapeseed oil— Rapeseed meal
T/SCAGS 0106.1-2021 Tianfu rapeseed oil— Rapeseed cake
T/SCAGS 0104.1-2019 Tianfu rapeseed oil—Rapeseed
T/HBPX 015-2020 Braised Pork with Chu Cai and White Cauliflower
T/HBPX 005-2020 Chu Cuisine Zhongxiang Beaulieu Vegetable
T/SPSH 34-2022 Shunde Vegetable Stir Fry Yuan
T/HBPX 009-2020 Stir-fried Vegetable Sprouts with Bacon and Chu Vegetables
T/CZSPTXH 059-2018 Classification of Chaozhou dishes
T/LHFIA 009-2023 Pre-made Pork with Preserved Vegetables
T/AHFIA 088-2023 Prepared Vegetable Stir-Fried Leaf Mustard Greens
T/STMS 3-2022 Pre-made dine-in dishes
T/HZBX 070-2023 Steamed meatloaf with plum vegetables-Prepared dishes
T/HNSZA 0004-2023 Premade Hunan Grandma's Dishes
T/QLY 003-2021 Specification for Chinese—English translation of Guizhou cuisine
T/HYMS 001-2022 Hanyin Kimchi (Jar of Pickled Vegetables)
T/TAFDPR 023-2018 Tai'an Cuisine Grilled Cabbage with Chestnuts
T/RGSZZYXH 014-2023 Rugao black dish (quick-frozen vegetable)
T/SCAGS 0105.2-2021 Tianfu rapeseed oil—Cold pressed rapeseed oil
T/SCAGS 0105.1-2019 Tianfu rapeseed oil—Superfine fragrant rapeseed oil
T/CIQA 42-2022 Prepared dishes Quick-frozen cooked food
T/CZSPTXH 051-2018 Naming Standards of Chaozhou Cuisine
T/CZSPTXH 062-2018 Chaozhou Cuisine Banquet Side Dishes
T/XMSSAL 053-2022 Standard Leafy Vegetables for Xiamen
T/SDJKR 006-2022 Ready-made Chinese dishes
T/ZJCSXH 4-2023 Guide to cooking methods of Zhanjiang cuisine
T/MMZYY 07-2023 Gao Liang Cai, Gaozhou Wheat Cai
T/ZJCSXH 5-2023 A guide to flavoring Zhanjiang dishes
T/ZJCSXH 6-2023 Well-known dishes and snacks of Zhanjiang
T/CZSPTXH 222-2022 Specifications for the cooking process of stir-fried eel with spinach (water spinach) in Chaozhou cuisine
T/XCOAIA 15-2018 Organic agricultural products Leafy vegetables
T/HZBX 042-2021 Cantonese cuisine Dongjiang Hakka cuisine fried pork
T/XMSC 002-2022 Specification for preliminary processing of vegetables (pickled vegetables)
T/GDPRXH 002-2021 Guides for drafting Guangdong food Standard
T/XCOAIA 16-2018 Organic agricultural products Chinese Cabbage
T/XMSC 002-2023 Specification for preliminary processing of vegetables (pickled vegetables)
T/YCX 0207-2018 Stir-fried shredded pork with rose kohlrabi and Yunnan cuisine
T/XTNCP 001.1-2019 New Thai Celery Part 1: Celery
T/CZSPTXH 061-2018 Compilation of Chaozhou Cuisine Banquet Menu
T/SDYZC 0002-2023 Prepared dishes (livestock and poultry) Chinese dishes
T/CAGDE 010-2018 Kitchen knife
T/GSLCA 081-2020 Long dish
T/GRA 001-2020 Service specification of economically Cantonese dishes ordering
T/HZBX 047-2021 Cantonese cuisine Dongjiang Hakka cuisine Dongjiang crispy balls
T/STCY 2-2020 Service specification of economically Cantonese dishes ordering
T/GDPRXH 001-2020 Service specification of economically Cantonese dishes ordering
T/HZBX 044-2021 Cantonese cuisine Dongjiang Hakka cuisine Dongjiang fish balls
T/WFSC 013-2022 Prepared Dish Quality Requirements Fresh Cut Vegetables
T/LYFC 006-2023 Prepared dishes Prepared vegetable and products
T/JAASS 59-2022 Technical Procedure for rapeseed production with vegetable-oilseed of dual-purpose
T/HZBX 046-2021 Cantonese cuisine Dongjiang Hakka cuisine Dongjiang fish sauce duck
T/HZBX 045-2021 Cantonese cuisine Dongjiang Hakka cuisine Dongjiang salt roasted chicken
T/CZSPTXH 146-2020 Chaozhou cuisine seaweed cake cooking technology specification
T/CZSPTXH 165-2021 Chaozhou Cuisine Gongde Cuisine Cooking Specifications
T/CZSPTXH 055-2018 Basic principles and requirements of serving Chaozhou cuisine
T/CZSPTXH 060-2018 Principles of Chaozhou Cuisine Banquet Dishes Design
T/FYCY 079-2022 Specifications for the cooking process of famous spicy dishes in Fenzhou
T/CZSPTXH 231-2022 Chaozhou cuisine stir-fried cabbage heart cooking technology specification
T/BJCA 029-2022 Cooking technical specifications for Beijing cuisine leek box
T/SYCA 006-2023 General requirements for writing standards for Liao cuisine dishes
T/CCA 024-2022 Prepared dishes
T/JSQA 043-2020 pickled vegtable with soy paste
T/JAASS 10-2020 Rapeseed Oil
T/NAIA 042-2021 day lily
T/BSYS 001-2016 boshan vegetable
T/SIAH 001-2020 Sprouts
T/FDSA 039-2023 Prepared dishes
T/SFSF 000015-2023 Prefabricated food
T/YZFS 001-2023 vegetable loan
T/XJNFCP 001-2023 Prepared dishes
T/GXAS 088-2020 Technical code of pratice for fresh-cut leaf vegetable processing
T/GDNB 99.4-2022 Technical code of practice for pickled mustard of sauerkraut fish processing
T/SCAGS 0101.1-2019 Tianfu rapeseed oil—Technical specification of rapeseed planting
T/CZSPTXH 029-2018 Specifications for Cooking Technology of Chaozhou Cuisine with Thick Mushroom and Mustard Greens
T/CZSPTXH 011-2018 Chaozhou Cuisine Jade Pillow Cabbage Cooking Specifications
T/CZSPTXH 018-2018 Chaozhou Cuisine Huguo Cuisine Soup Cooking Specifications
T/CZSPTXH 015-2018 Chaozhou Cuisine Babao Vegetarian Cooking Specifications
T/WFSC 012-2022 Good Manufacturing Practice for Prepared Vegetables Fresh Cut Vegetables
T/NTRPTA 0002-2020 Technical regulations for mixed sowing cultivation of celery and Chinese cabbage
T/NTJGXH 049-2019 Lentil-Shepherd's Purse-Shepherd's Purse Cultivation Technical Regulations
T/CZSPTXH 161-2021 Chaozhou cuisine stir-fried celery and garlic cooking technology specification
T/CZSPTXH 169-2021 Chaozhou Cuisine Kohlrabi Dumpling Cooking Specifications
T/RGSCYXH 001-2019 Rugao Cuisine Heita Caishao Vermicelli Cooking Skills
T/CZSPTXH 214（1）-2022 Chaozhou cuisine glass cabbage cooking technology specification
T/CZSPTXH 210（1）-2022 Chaozhou Cuisine Cunjin Cabbage Cooking Technology Specification
T/CZSPTXH 205（1）-2022 Chaozhou cuisine lettuce lobster cooking process specification
T/CZSPTXH 226-2022 Chaozhou cuisine fried cabbage cooking technology specification
T/CZSPTXH 214-2022 Chaozhou cuisine glass cabbage cooking technology specification
T/CZSPTXH 210-2022 Chaozhou Cuisine Cunjin Cabbage Cooking Technology Specification
T/CZSPTXH 205-2022 Chaozhou cuisine lettuce lobster cooking process specification
T/RGSCYXH 011-2021 Rugao vegetable and celery fried white cattail tea dry cooking skills
T/CZSPTXH 088-2019 Chaozhou Cuisine Tai Chi National Cuisine Cooking Specifications
T/CZSPTXH 112-2020 Chaozhou Cuisine Purse and Cauliflower Cooking Specification
T/RGSCYXH 006-2020 Cooking skills of Rugao vegetable, yellow sprouts and defatted meat
T/CZSPTXH 052-2018 Types, methods and requirements of side dishes of Chaozhou cuisine
T/CZSPTXH 092-2019 Chaozhou Cuisine Crispy Fried Vegetable Roll Cooking Specifications
T/CZSPTXH 101-2019 Chaozhou Cuisine Chive Kueh Cooking Specifications (Amendment)
T/CZSPTXH 224-2022 Specifications for Cooking Technology of Chaozhou Cuisine Winter Melon and Preserved Radish Soup
T/CZSPTXH 233-2022 Chaozhou cuisine fish head cabbage soup cooking technology specification
T/CZSPTXH 220-2022 Cooking technique specification for stir-fried leek with pork in Chaozhou cuisine
T/CZSPTXH 192-2022 Chaozhou Cuisine Pomegranate and Cabbage Soup Cooking Specifications
T/RGSCYXH 009-2020 Cooking skills of Rugao vegetable, yellow sprouts and defatted meat
T/CZSPTXH 230-2022 Chaozhou cuisine stewed bean curd stick with cabbage cooking technology specification
T/ZPLANX 0001-2020 Liu'ao Dried Laver
T/YSSC 001-2022 Selenium-rich vegetables
T/QXNSC 003-2023 Guizhou flowering cabbage
T/QXNSC 005-2023 Panjiang Cauliflower

Shandong Provincial Standard of the People's Republic of China, vegetable

DB37/T 2658.51-2015 Mixed Vegetables with Lu Cuisine
DB37/T 3439.19-2018 Shandong Vegetable Mixed Vegetables
DB37/T 3439.107-2018 Shandong Cuisine with Duck Oil and Yellow Vegetables
DB37/T 3439.103-2018 Lu Cuisine Horse Tooth Vegetable Roll
DB37/T 1970-2011 Shandong Cuisine Tongtian Jelly
DB37/T 1874-2011 Shandong Cuisine Hibiscus Jelly
DB37/T 3439.48-2018 Shandong Cuisine Soy Day Lily
DB37/T 2658.106-2015 Shandong Cuisine Sixi Jelly
DB37/T 2658.110-2015 Lu Cuisine Minced Chicken and Choy Sum
DB37/T 1122-2008 Shandong Cuisine Clear Soup Jelly
DB37/T 3439.20-2018 Shandong Cuisine Milk Soup Pu Cai
DB37/T 3439.15-2018 Pan-fried Bun with Shandong Cuisine and Mixed Vegetables
DB37/T 3439.41-2018 Shandong Cuisine Jinan Stir-fried Mixed Vegetables
DB37/T 3439.95-2018 Shandong Vegetable Shrimp Roe Soy Spinach
DB37/T 1964-2011 Stir-fried Sea Sausage with Shandong Cuisine and Leek
DB37/T 2658.23-2015 Braised Chinese Cabbage with Prawns and Shandong Cuisine
DB37/T 3439.11-2018 Shandong Cuisine Eight Treasures Mixed with Spinach
DB37/T 3439.31-2018 Lu Cuisine Spring Pancake Roll Mixed Vegetables
DB37/T 3439.86-2018 Lu Cai Spinach Mixed Vermicelli
DB37/T 3439.34-2018 Shandong Cuisine with Crystal Vegetables and Hairy Clams
DB37/T 3734-2019 Lu Cuisine Fushan Vegetable Noodles
DB37/T 3439.58-2018 Stir-fried sting head with Chinese cabbage and black fungus

RO-ASRO, vegetable

STAS 12008-1981 Vegetable tins SPINACH
STAS 9248-1980 Fresh, vegetables BEET
STAS 1418-1985 Fresh vegetables CABBAGES
STAS 7164-1993 Fresh vegetables. Spinach
STAS 10171-1975 Canned vegetables STEWED VEGETABLES
STAS SR 13401-1998 Fresh vegetables. Broccoli
STAS SR 3678-1999 Fresh vegetables. Cauliflowers
STAS 4933-1982 Fresh vcgetables CELERY ROOTS
STAS 12550-1987 Greengrocery LEAFIES
STAS 10722-1982 Dehydrated vegetables ROOTY VEGETABLES
STAS 1417-1979 Fresh vegetables VEGETABLE MARR0WS
STAS 12858-1990 Fresh vegetables. Turnip cabbages
STAS R 9127/10-1974 Fresh vegetables and fruits LEEK
STAS R 9127/8-1988 Fresh vegetables CABBAGE Storage
STAS 13135-1992 Fresh vegetables. Savoy cabbage
STAS 11981-1984 fresh vegetables

PL-PKN, vegetable

PN A77603-1972 Vegetable produc?s Dried vege?ables
PN A77700-1972 Vegetable products Sourcrout
PN BN 9137-28-1966
PN R75360-1972 Fresh vegetables Beets
PN R75361-1972 Fresh vegetables Caulifiowers
PN R75362-1972 Fresh yege?ables Cabbages
PN R64808-1985 The beet pulp

RU-GOST R, vegetable

GOST 1633-1973 Vegetable pickles. Specifications
GOST 13011-1967 Dried garden beet-roots for export. Specifications
GOST 14102-1969 (Herba bursae pastoris). Shepherd's purse. Grass
GOST 34323-2017 Chinese cabbage and Beijing cabbage fresh. Specifications
GOST 33840-2016 Meat containing cans. Second dinner dishes with garnish. Specifications
GOST 1683-1971 Dried vegetable mixes for first dishes. Specifications
GOST 16732-1971 Dried greens of parsley, celery and fennel. Specifications
GOST 9163-2014 Meat-and-vegetable cans. Sausages with garnish. Specifications
GOST 6716-1971 Rhizoma tormentillae. Tormentil rootstock
GOST 1683-2017 Dried vegetables mixes for first dishes. Specifications

Anhui Provincial Standard of the People's Republic of China, vegetable

DB34/T 3255-2018 Anhui cuisine terminology
DB34/T 286-2002 Wei Cai
DB34/T 3982-2021 Water spinach (water spinach) cultivation technical regulations
DB34/T 503-2005 Technical regulations for the production of pollution-free water spinach (water spinach)

Guangdong Provincial Standard of the People's Republic of China, vegetable

DB44/T 298-2019 Watercress (watercress)
DB44/T 298-2006 Watercress (watercress)
DB44/T 260-2005 Techenical code for quality seed production of floweringChinese cabbage and pak-choi
DB4408/T 25-2023 Soups: Famous Zhanjiang Dishes
DB4413/T 22-2021 General Requirements for Compilation of Cantonese Cuisine, Dongjiang Hakka Cuisine Dishes Standard
DB4408/T 23-2023 Botanical Zhanjiang Dishes Famous Dishes
DB4408/T 21-2023 A guide to famous aquatic Zhanjiang dishes
DB4408/T 22-2023 Poultry and Livestock Zhanjiang Dishes Famous Dishes
DB4408/T 24-2023 Snacks and Famous Zhanjiang Dishes
DB440100/T 29-2003 Choy Sum
DB440100/T 64-2005 mustard
DB44/ 129-2002 Olive Dishes
DB4405/T 63-2019 Gracilaria
DB440100/T 69-2005 watercress
DB44/T 1247-2013 Technical regulations on nitrogen fertilizer application for leafy vegetables

HU-MSZT, vegetable

Professional Standard - Agriculture, vegetable

NY/T 959-2006 Dehydrated vegetable.Vegetable for roots
NY/T 960-2006 Dehydrated vegetable.Vegetable for leafs
NY/T 1324-2015 Green food.Mustard
NY/T 745-2003 Green food.Root crop vegetables
NY/T 1324-2007 Green Food Mustard
NY/T 654-2012 Green food.Cabbage vegetables
NY/T 745-2012 Green food.Root crop vegetables
NY/T 654-2002 green food cabbage vegetables
NYT 745-2003 green food root vegetables
NY/T 1324-2023 green food mustard greens
NY 5082-2005 No Pollution Food Root Vegetables
NY 5003-2008 Pollution-free food cabbage vegetables
NY 5003-2001 Pollution-free food cabbage vegetables
NY 5299-2005 Pollution-free food mustard greens
NY/T 701-2003 Water shield
NY/T 964-2006 Spinach
NY/T 580-2002 Celery
NY/T 872-2004 Pickled mustard vein
GB 6094-1985 mustard
NY/T 701-2018 water shield
NY/T 579-2002 Chinese chives
FFV-34:1988 spinach
UN/ECE STANDARD FFV-06:2001 kidney bean
UN/ECE STANDARD FFV-34:1988 spinach
FFV-06:2001 kidney bean
ZB X 10022-1986 General rules for the production of pickled vegetables in sauce. Atmospheric pressure pickled vegetables method
NY/T 1746-2009 Determination of betaine in root of sugarbeet colorimetic method
NY/T 962-2006 Cauliflower
NY/T 778-2004 Purple cai-tai
GB 10472-1989 Chinese cabbage
GB 7949-1987 day lily
UN/ECE STANDARD FFV-44:1991 Chinese cabbage
UN/ECE STANDARD FFV-48:1999 broccoli
UN/ECE STANDARD FFV-11:2000 brocoli
FFV-44:1991 Chinese cabbage
FFV-11:2000 brocoli
FFV-48:1999 broccoli
GB 11762-1989 rapeseed
ZB X 10042-1986 General rules for the production process of pickled vegetables in salt water
NY/T 952-2006 Quick frozen spinach

Gansu Provincial Standard of the People's Republic of China, vegetable

DB62/T 736-2001 Beet Variety Beet KWS9103
DB62/T 534-1998 Rapeseed Variety Gannan Rapeseed No. 3
DB62/T 872-2002 Production technology of pollution-free vegetable leek
DB62/T 874-2002 Production technology of pollution-free vegetable celery
DB62/T 4024-2019 Classification standard for seedling condition of Chinese cabbage-type winter rapeseed
DB62/T 1916-2021 Cultivation Technical Regulations of Chinese Cabbage Type Winter Rapeseed
DB62/T 2180-2011 Cultivation Technical Regulations of Chinese Cabbage Type Winter Rapeseed
DB62/T 864-2002 Production technology of pollution-free vegetable Chinese cabbage
DB62/T 1984-2016 Technical Regulations for the Production of Plateau Summer Vegetable Broccoli
DB62/T 868-2002 Production Technology of Non-pollution Vegetable Cauliflower in Open Field

Hebei Provincial Standard of the People's Republic of China, vegetable

DB13/ 104-1991 Leek Variety 791 Leek
DB13/T 320.1-1997 Vegetable Variety Miscellaneous 29 Cabbage
DB13/ 107-1991 Cauliflower Varieties Hollandaise
DB13/T 246.1-1996 Chinese cabbage variety Jibaicai No. 6
DB13/T 246.2-1996 Chinese cabbage variety Jibaicai No. 7
DB13/T 246.3-1996 Chinese cabbage variety Zhongbaicai No. 4
DB13/T 2776.10-2018 Vegetable Seedling Quality for Intensive Production Part 10: Cauliflower, Broccoli
DB13/T 947-2008 Technical Regulations for the Production of Bashang Vegetable Cauliflower

Qinghai Provincial Standard of the People's Republic of China, vegetable

DB63/T 1198-2013 Kidney Bean Green Bean No. 2
DB63/T 1090-2012 Cabbage Type Rapeseed Beiyou No. 2
DB63/T 1254-2014 Cabbage Type Rapeseed Green Oil No. 21
DB63/T 1837-2020 Cabbage Type Rapeseed Beiyou No.4
DB63/T 1199-2013 Oily cabbage high crude oil cabbage No. 3
DB63/T 1196-2013 Cultivation technical specification for high erucic acid cabbage type rapeseed

Jilin Provincial Standard of the People's Republic of China, vegetable

DB22/T 2118-2014 Roasted Deer Tendon with Ji Cai and Vegetable Gallbladder
DB22/T 2114-2014 Grilled Choy Sum with Hericium erinaceus
DB22/T 2210-2014 Ji Caidou No.1

Tianjin Provincial Standard of the People's Republic of China, vegetable

DB12/T 1224-2023 Technical regulations for the feed conversion of leafy vegetables

Hubei Provincial Standard of the People's Republic of China, vegetable

DB42/T 574-2009 Non-pollution vegetable purple cai-tai
DB42/T 303-2012 Hefeng Osmund
DB4203/T 216-2023 Water spinach (water spinach) production technical regulations
DB42/T 1558-2020 Technical Regulations for the Production of Vegetable-Feeding Rapeseed
DB42/T 635-2010 Panlong food
DB42/T 635-2014 Beaulieu
DB42/T 949-2014 Technical specification for processing and packaging of clean vegetables
DB42/T 1605-2020 Technical standard for factory production of rapeseed sprouts
DB42/T 838-2012 Technical regulations for the production of organic vegetables and green leafy vegetables
DB42/T 840-2012 Technical regulations for the production of organic vegetables and aquatic vegetables
DB42/ 303-2005 Hefeng Osmund
DB42/T 315-2005 Hongshan Purple Cai-tai(Brassiea Campestris.L.ssp Chinnses var.Purpurea Hort)
DB42/ 271-2003 Lichuan Chuncai

Fujian Provincial Standard of the People's Republic of China, vegetable

DB35/ 188-1997 Rapeseed Varieties Fuzhou Rapeseed
DB3502/T 093-2022 Water spinach (water spinach) cultivation technical regulations
DB35/T 1211-2011 bamboo cutting board
DB35/T 1019-2010 Gracilaria

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

GB 16715.2-1999 Seeds of gourd and vegetable--Chinese cabbage group
GB 16715.5-1999 Seeds of gourd and vegetable--Leaf vegetables
GB/T 11762-1989 Rape seed
GB 1536-1986 Rapeseed oil
GB/T 22514-2008 Rapeseed meal
GB/T 23597-2009 Dried laver
GB 1536-2004 Rapeseed oil
GB/T 11762-2006 Rapeseed
GB/T 22303-2008 Celery seed
GB/T 25166-2010 Wakame
GB 16715.2-2010 Seed of gourd and vegetable crops.Part 2:Chinese cabbage
GB 16715.5-2010 Seed of gourd and vegetable crops.Part 5:Leaf vegetables
GB/T 10496-2002 Sugar beet

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

DB15/T 770-2014 Inner Mongolia local dish butcher dish
DB15/T 737-2014 Inner Mongolian local dish Bao Yang
DB15/T 741-2014 Grilled cabbage with Chinese wolfberry and Inner Mongolia local dish
DB15/T 752-2014 Inner Mongolia local dish golden bitter vegetable dumpling
DB15/T 767-2014 Inner Mongolia local dish pickled cabbage boiled white meat
DB15/T 758-2014 Grilled Camel Palm, a local dish of Inner Mongolia
DB15/T 749-2014 Bameng stewed sauerkraut, a local dish of Inner Mongolia
DB15/T 740-2014 Inner Mongolia local dish pickled pork cabbage
DB15/T 1671-2019 Inner Mongolia Real Estate Vegetable Huade Chinese Cabbage
DB15/T 773-2014 Inner Mongolia local vegetable forest pork stewed wild vegetables
DB15/T 2272-2021 Xing'anmeng Cold Vegetables Bruk Sauce Pickled Vegetables

Jiangsu Provincial Standard of the People's Republic of China, vegetable

DB32/T 1021-2007 Laver dried laver grade
DB32/T 2876-2016 Technical specifications for processing fresh-cut leafy vegetables
DB3208/T 168-2022 General Specifications for Compilation of Huaiyang Cuisine Dishes Standards
DB32/T 4018-2021 Technical regulations for the production of green collard green stems and Chinese cabbage

农业农村部, vegetable

NY/T 745-2020 green food root vegetables
NY/T 654-2020 green food cabbage vegetables
SC/T 2082-2018 Alternaria seaweed
SC/T 2105-2021 red cabbage

AENOR, vegetable

UNE 155110:2011 Fresh vegetables. Controlled production. Chinese cabbage.
UNE 155124:2012 Fresh vegetables. Controlled production. Celery.
UNE 155120:2012 Fresh vegetables. Controlled production. Cauliflower.
UNE 34088:1978 PICKLES.

Indonesia Standards, vegetable

SNI 01-3784-1995 Pickles
SNI 4444-2009 Vegetable creamer
SNI 01-6105-1999 Vegetable wine
SNI 2690-2015 Rumput laut kering

未注明发布机构, vegetable

DB1310/T 11-1999

SE-SIS, vegetable

SIS SMS 3088-1974 Cook's knives

TR-TSE, vegetable

TS 795-1969 LEEKS
TS 1130-1972 S P I N A C H
TS 797-1981 GREEN BEANS
TS 1916-1975 C H A R D
TS 322-1966 RAPE - SEED CAKE
TS 1074-1972 CAULIFLOWERS
TS 1075-1972 CABBAGES
TS 1915-1975 TABLE BEET

Professional Standard - Light Industry, vegetable

QB/T 1924-1993 Kitchen knifes
QB/T 2830-2015 Zhacai salt
QB/T 2743-2015 Paocai salt
QB/T 2743-2005 Pickle salt
QB/T 2830-2006 Zhacai salt
QB/T 1870-2015 Plastic chopping board
QB/T 1401-2017 Canned salted pot-herb mustards
QB/T 5005-2016 Beet molasses
QB/T 1870-1993 Plastic chopping blocks
QB/T 1401-1991 Canned salted pot-herb mustards
QB/T 1402-1991 Canned preserved vegetable

Professional Standard - Aquaculture, vegetable

SC/T 3209-2001 Dry boiled mussels
SC/T 3209-2012 Dried boiled mussel meat

Hainan Provincial Standard of the People's Republic of China, vegetable

DB46/T 82-2007 Kidney Bean
DB46/T 19.2-2001 Guideline of production technique for Non-pollution vegetables of greens
DB46/T 19.4-2001 Guideline of production technique for Non-pollution vegetables of gourds
DB46/T 19.5-2001 Guideline of production technique for Non-pollution vegetables of beans

Professional Standard - Supply and Marketing Cooperative, vegetable

GH/T 1011-2007 Pickled mustard tubers
GH/T 1011-1998 mustard

Professional Standard - Business, vegetable

SB/T 10756-2012 PAO CAI
SB/T 10025-1992 kidney bean
SB/T 10332-2000 Chinese cabbage
SB/T 10439-2007 Pickled vegetable
SB/T 10215-1994 pickles
SB/T 10216-1994 salted vegetables
SB/T 10221-1994 pickles
SB/T 10217-1994 Vegetables Pickled in Soy Sauce

ASHRAE - American Society of Heating@ Refrigerating and Air-Conditioning Engineers@ Inc., vegetable

ASHRAE REFRIGERATION IP CH 37-2010 VEGETABLES
ASHRAE REFRIGERATION SI CH 17-1994 Vegetables
ASHRAE REFRIGERATION IP CH 23-1998 Vegetables
ASHRAE REFRIGERATION SI CH 37-2010 VEGETABLES
ASHRAE REFRIGERATION IP CH 17-1994 Vegetables
ASHRAE REFRIGERATION SI CH 23-2002 Vegetables
ASHRAE REFRIGERATION SI CH 23-1998 Vegetables
ASHRAE REFRIGERATION SI CH 24-2006 VEGETABLES
ASHRAE REFRIGERATION IP CH 24-2006 VEGETABLES
ASHRAE REFRIGERATION IP CH 23-2002 Vegetables

Korean Agency for Technology and Standards (KATS), vegetable

KS H 2169-2018 Kimchi
KS H 2169-2021 Kimchi
KS H 2103-2009 Rapeseed oil
KS H 6025-2009 Dried laver
KS H 6023-2009 Dried sea mustard
KS H 6019-1994 Roasted and seasoned laver
KS G 3208-2013 Chopping board
KS H 6025-2014 Dried laver
KS H 2103-1994 Rapeseed oil
KS H 2103-2020 Rapeseed oil
KS H 6025-2019 Dried laver
KS H 2103-2000 Rapeseed oil
KS C 9321-2011 Electrical storage box for Kimchi
KS H 6019-2010 Seasoned and roasted laver

Chongqing Provincial Standard of the People's Republic of China, vegetable

DB50/T 261-2014 kitchen knife

Sichuan Provincial Standard of the People's Republic of China, vegetable

DB51/T 628-2007 winter vegetables
DB51/T 908-2009 Laver moss
DB51/T 1728-2014 Specifications for the production process of Chinese Sichuan cuisine classic dishes

Jinlin Provincial Food Standard of the People's Republic of China, vegetable

DBS22/ 025-2014 sauerkraut

中华全国供销合作总社, vegetable

GH/T 1011-2022 pickled mustard

PT-IPQ, vegetable

NP 1254-1976

Beijing Provincial Standard of the People's Republic of China, vegetable

DB11/T 163-2021 Technical regulations for the production of leafy vegetables
DB11/T 164-2002 NO-polluted Vegetable technological standards for cultivating Chinese Chive
DB11/T 165-2002 NO-polluted Vegetable technological standards for cultivating Rape
DB11/T 165-2018 Rapeseed (Non-heading Cabbage) Production Technical Regulations
DB11/T 228-2004 NO-polluted Vegetable technological standards for cultivating Broccoli
DB11/T 163-2002 NO-polluted Vegetable technological standards for cultivating Chinese cabbage
DB11/T 571-2008 No-polluted Vegetable Technological standards for cultivating Arugula (Eruca sativa Mill.)

Hunan Provincial Standard of the People's Republic of China, vegetable

DB43/T 2630-2023 Hunan Cuisine Huarong Sauerkraut Fish
DB43/T 1619-2019 Technical regulations for the production of organic vegetable sprouts
DB43/T 1621-2019 Technical regulations for the production of organic water spinach seedlings
DB43/T 810.3-2013 Homestyle Hunan Cuisine Part 3: Stir-fried Stir-fried Belly with Celery
DB43/T 423.4-2010 Hunan Style Cuisine Part 4 Steamed Pork with Dried Vegetables
DB43/T 1620-2019 Technical regulations for the production of organic seedlings and amaranth seedlings
DB43/T 809.6-2013 A Feast of Hunan Cuisine Part 6: Flavored Guncai
DB43/T 809.16-2013 A Feast of Hunan Cuisine Part 16: Chicken Sauce and Vegetable Gallbladder
DB43/T 1589.24-2019 Xiangxi Ethnic Cuisine Part 24: Longshan Kohlrabi

GOSTR, vegetable

GOST 16440-1989 Vegetable, vegetable-and-fruit, vegetable-and-meat canned food for baby nutrition. Specifications

BELST, vegetable

STB 1027-96 Cans. Vegetables in pickle. General specifications
STB 1082-97 Salted and pickled vegetables, salted greens. General specifications

Shanghai Provincial Standard of the People's Republic of China, vegetable

DB31/ 211-1998 Vegetable Crop Seeds Hybrid Vegetable Seeds

Henan Provincial Standard of the People's Republic of China, vegetable

DB4115/T 041-2018 Xinyang lettuce cooking skills general cuisine
DB4115/T 038-2018 Xinyang lettuce cooking techniques Henan pig-killing dishes
DB4115/T 075-2018 Xinyang lettuce cooking techniques cold wild vegetables
DB4105/T 220-2023 Technical regulations for the cultivation of "one vegetable, two uses" for canola

Shaanxi Provincial Standard of the People's Republic of China, vegetable

DB6111/T 178-2021 Celery-Green Vegetable Anniversary Production Technical Regulations
DB6111/T 156-2020 Lettuce-Chinese cabbage multi-crop production technical regulations
DB61/T 1264.3-2019 Shaanxi cuisine traditional production process standard Phnom Penh cabbage

Canadian General Standards Board （CGSB), vegetable

CGSB 32.301-M87-CAN/CGSB-1987 Canola Meal

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, vegetable

GB/T 1536-2004 Rapeseed oil
GB/T 21046-2007 Porphyra yezoensis
GB/T 10496-2018 Sugar beet

Professional Standard - Forestry, vegetable

LY/T 1673-2006 Edible wild potherb
LY/T 2486-2015 Solid wood chopping board

Guizhou Provincial Standard of the People's Republic of China, vegetable

DB52/T 848-2013 bamboo cutting board

Xinjiang Provincial Standard of the People's Republic of China, vegetable

DB65/T 030-2005 pickle salt

Professional Standard - Commodity Inspection, vegetable

SN/T 0626.4-2015 Rules for the inspection of quick frozen vegetables for export.Part 4:Leaves
SN/T 0626.4-1997 Rules of the inspection of quick frozen vegetables for export.Leaues
SN/T 0626.2-1997 Rules of inspection of quick frozen vegetables for export.Cauliflower

1999/07/18, vegetable

DB1303/T 065-1999

Heilongjiang Provincial Standard of the People's Republic of China, vegetable

DB23/T 2809-2021 Production technical rules for multi-planting autumn cabbage with bean

Ningxia Provincial Standard of the People's Republic of China, vegetable

DB64/T 1488-2017 Cultivation Technical Regulations of Spinach and Celery in Spring

CU-NC, vegetable

NC 77-86-1988 Natural Fruits and Vegetables. Fruits vegetables and root vegetables. Terms and definitions

Jiangxi Provincial Standard of the People's Republic of China, vegetable

DB36/T 1714-2022 Double-low rapeseed "dual-use vegetable oil" cultivation technical regulations

VN-TCVN, vegetable

TCVN 3591-1988 Agar.agar

PK-PSQCA, vegetable

PS 520-1964 SPECIFICATION FOR PICKLE

ES-AENOR, vegetable

UNE 34 001

U.S. Military Regulations and Norms, vegetable

ARMY A-A-20092 B-2001 STEAK SAUCE

International Organization for Standardization (ISO), vegetable

ISO 3760:2002 Oil of celery seed (Apium graveolens L.)
ISO 3760:1979 Oil of celery seed