X 10 标准查询与下载
共找到 224 条与 相关的标准，共 15 页
本文件规定了超高效液相色谱法测定番茄制品中番茄红素、叶黄素、胡萝卜素含量的原理、试剂和材料、仪器设备、分析步骤、结果计算、精密度、检出限和定量限。 本文件适用于番茄粉、番茄酱、番茄饮料、番茄干制品中番茄红素、叶黄素、α-胡萝卜素和β-胡萝卜素的测定。
Determination of lycopene, lutein and carotene in tomato products—Ultra performance liquid chromatography（UPLC） method
- ICS
- 67.080
- CCS
- X 10
- 发布
- 2022-03-09
- 实施
- 2022-10-01 00:00:00.0
适用于祁门肉丝糕的制作
Intangible Cultural Heritage Keemun Pork Cake Production Process Specifications
- ICS
- 67.20
- CCS
- X 10
- 发布
- 2024-03-15
- 实施
- 2024-04-01
Sensory analysis of prepared seafood dishes Part 1: General requirements
- ICS
- 67.040000000000006
- CCS
- X 10
- 发布
- 2024-03-11
- 实施
- 2024-04-11
Guide to the construction of seafood prepared vegetable industrial park
- ICS
- 67.040000000000006
- CCS
- X 10
- 发布
- 2024-03-11
- 实施
- 2024-04-11
Specifications for cold chain distribution of seafood prepared dishes
- ICS
- 67.040000000000006
- CCS
- X 10
- 发布
- 2024-03-11
- 实施
- 2024-04-11
Sensory Analysis of Seafood Prepared Dishes Part 2: Personnel Requirements
- ICS
- 67.040000000000006
- CCS
- X 10
- 发布
- 2024-03-11
- 实施
- 2024-04-11
Prepared seafood dishes General requirements
- ICS
- 67.040000000000006
- CCS
- X 10
- 发布
- 2024-03-11
- 实施
- 2024-04-11
Marine prepared vegetable production quality management practices
- ICS
- 67.040
- CCS
- X 10
- 发布
- 2024-02-04
- 实施
- 2024-03-04
Gan Cuisine Snacks Yiyang Rice Cake Cooking Technique Standards
- ICS
- 67.020
- CCS
- X 10
- 发布
- 2024-01-17
- 实施
- 2024-07-01
本文件规定了省级代表性天府旅游美食中的每道菜肴在主要食材及加工制作、味型、感官评价和出品温度及时间等方面的要求。 本文件适用于省级代表性天府旅游美食中菜肴的制作。
Tianfu Tourism Food Production Process Standard Dishes
- ICS
- 67.040
- CCS
- X 10
- 发布
- 2023-12-29
- 实施
- 2024-01-29
Terminology and definitions of basic flavor types of Gan cuisine
- ICS
- 67.020
- CCS
- X 10
- 发布
- 2023-12-28
- 实施
- 2024-07-01
Xinxiang cooking techniques Braised mutton
- ICS
- 03.080.30
- CCS
- X 10
- 发布
- 2023-12-25
- 实施
- 2024-01-25
Technical regulations for making Korean acorn jelly
- ICS
- 67.020
- CCS
- X 10
- 发布
- 2023-12-25
- 实施
- 2024-01-01
Technical regulations for making Korean soybean paste
- ICS
- 67.020
- CCS
- X 10
- 发布
- 2023-12-25
- 实施
- 2024-01-01
Technical regulations for making Korean soy sauce
- ICS
- 67.020
- CCS
- X 10
- 发布
- 2023-12-25
- 实施
- 2024-01-01
Technical requirements for sample retention of flavored snacks in canteens of centralized dining units
- ICS
- 67.04
- CCS
- X 10
- 发布
- 2023-12-15
- 实施
- 2023-12-15
Technical regulations for processing alum-free potato vermicelli
- ICS
- 67.180.20
- CCS
- X 10
- 发布
- 2023-12-08
- 实施
- 2024-01-08
Geographical indication product Chengwujiang Datou
- ICS
- 67.120.10
- CCS
- X 10
- 发布
- 2023-11-08
- 实施
- 2023-11-08
Technical Specifications for Processing of Prepared Dishes Part 2: Ready-to-Eat Prepared Dishes
- ICS
- 67.020
- CCS
- X 10
- 发布
- 2023-10-13
- 实施
- 2023-11-12
Technical Specifications for Processing of Prepared Vegetables Part 1: General Principles
- ICS
- 67.020
- CCS
- X 10
- 发布
- 2023-10-13
- 实施
- 2023-11-12
