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Std ID |
Description (Standard Title) |
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QB/T 5631-2021
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Arachidonic acid powder
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QB/T 5545-2020
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(Industrial rubber)
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QB/T 5323-2018
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Plant Jiaosu
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QB/T 5324-2018
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Guideline for Jiaosu products classification
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QB/T 5357-2018
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Fructosyl transferase preparations
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QB/T 5027-2017
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Fruits and vegetables fiber
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QB/T 5028-2017
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Cereals fiber
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QB/T 5029-2017
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Dextrin
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QB/T 5030-2017
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Lysozyme
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QB/T 5176-2017
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Wolfberry polysaccharide
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QB/T 5187-2017
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Calcium hydrogen citrate
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QB/T 5188-2017
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Brewing red kojic rice
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QB/T 5189-2017
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�-polyglutamic acid
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QB/T 4915-2016
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Cutinase preparations for industry
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QB/T 4916-2016
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(Liquid) Honeyrose
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QB/T 4479-2013
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L(+) Potassium Lactate
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QB/T 4480-2013
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L(+) Sodium Lactate
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QB/T 4481-2013
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β-glucanase preparations
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QB/T 4482-2013
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Alkaline pectinase preparations
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QB/T 4483-2013
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Xylanase preparations
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QB/T 4484-2013
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Sodium gluconate
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QB/T 4485-2013
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Pullulan
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QB/T 4486-2013
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Isomalt
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QB/T 4572-2013
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Yeast β-glucan
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QB/T 4573-2013
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Hydrogenated starch hydrolysate
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QB/T 4575-2013
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Lactic acid bacteria for food process
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QB/T 4587-2013
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Gamma. aminobutyric acid
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QB/T 4588-2013
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Freshwater fish peptides
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QB/T 4612-2013
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Lactulose
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QB/T 4613-2013
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Tagatose
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QB/T 4614-2013
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Catalase preparations for industry
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QB/T 4615-2013
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The norm of energy consumption per unit product of citric acid
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QB/T 4616-2013
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The norm of energy consumption per unit product of monsodium L-glutamate
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QB/T 4321-2012
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L-Arabinose
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QB/T 4322-2012
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Curdlan
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QB/T 4263-2011
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L-Theanine
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QB/T 4264-2011
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L-phenylalanine
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QB/T 2847-2007
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Functional red kojic rice (powder)
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QB 2582-2003
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Yeast extract
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QB 2583-2003
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[QB/T 2583-2003] Cellulases
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QB/T 2592-2003
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Itaconic acid
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QB/T 2348-1997
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Glycerin (Fermentation)
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QB 2074-1995
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Active Dry Yeast for Brewage
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QB/T 1940-1994
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Feed Yeast
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QB/T 5978-2024
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(Green Factory Evaluation Requirements for Condiments)
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QB/T 5951-2023
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(Yeast seasoning)
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QB/T 5163-2017
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Determination of the stable carbon isotope ratio (^13C/^12C) of acetic acid in vinegar. Gas chromatography-combustion-isotope ratio mass spectrometry
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QB/T 1500-1992
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(MSG)
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QB/T 5935-2024
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(Requirements for green factory evaluation in liquor industry)
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QB/T 5476.3-2023
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(Fruit Wine - Part 3: Kiwi Wine)
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QB/T 5889-2023
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(Green factory evaluation requirements for the wine industry)
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QB/T 5476.2-2021
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Fruit wine - Part 2: Hawthorn wine
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QB/T 5476-2020
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General technical requirements for fruit wines
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QB/T 5299-2018
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Determination of the 13C/12C isotope ratio of glycerol in wines. Method using liquid chromatography coupled to isotope ratio mass spectrometry
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QB/T 5334-2018
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Hongqujiu
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QB/T 5164-2017
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Determination of the stable carbon isotope ratio (13C/12C) of ethanol in Baijiu. Gas chromatography-combustion-isotope ratio mass spectrometry
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QB/T 5197-2017
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Determination of 12 kinds of free amino acids in wines-High performance liquid chromatography
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QB/T 5198-2017
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Determination of releasable 2, 4, 6-trichloroanisole from cork stoppers for wine
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QB/T 4849-2015
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Determination of volatile alcohol components in wine. Static headspace-gas chromatography
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QB/T 4850-2015
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Determination of volatile ester components in wine. Static headspace-gas chromatography
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QB/T 4851-2015
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Determination of inorganic elements in wine. Inductive coupled plasma mass spectrometry and inductive coupled plasma atomic emission spectrometry
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QB/T 4708-2014
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Determination of volatile alcohol components in Chinese rice winr. Static headspace-gas chromatography
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QB/T 4709-2014
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Determination of volatile ester components in Chinese rice wine. Sataic headspace-gas chromatography
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QB/T 4710-2014
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Determination of urea in fermented alcoholic beverage. High performance liquid chromatograohy
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QB/T 4711-2014
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Determination of inorganic elements in Chinese rice wine. Inductive coupled plasma mass spectrometry and inductive coupled plasma atomic emission spectrometry
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QB/T 4356-2012
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Determination of free amino acids in Chinese rice wine High performance liquid chromatography
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QB/T 4262-2011
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Litchi Wine
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QB/T 2745-2005
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Culinary Chinese rice wine
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QB/T 2746-2005
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Qingshuang type Chinese rice wine
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QB/T 1980-1994
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(Half - juice wine)
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QB/T 1982-1994
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Wild Grape Wine
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QB/T 1983-1994
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Hawthorn Wine
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QB/T 2027-1994
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Kiwi Wine
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QB/T 5936-2024
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(Green factory evaluation requirements for the beer industry)
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QB/T 5333-2018
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Rum
|
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QB/T 4257-2011
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General methods of analysis for Daqu
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QB/T 4258-2011
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Terminology of Daqu
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QB/T 4259-2011
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Strong flavor Daqu
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QB 2656-2004
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Laobaigan aromatic Chinese spirits
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QB/T 2524-2001
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(Thick sauce and flavor liquor)
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QB/T 3771-1999
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Whisky
|
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QB/T 3772-1999
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Vodka
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QB/T 2305-1997
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(Special flavor sprinkled white)
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QB/T 2187-1995
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Zhi Ma-flavour Chinese Spirits
|
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QB 1852-1993
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Technical Specification for Labor Safety in White Spirit Industry
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QB/T 1803-2023
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(General test method for industrial enzyme preparations)
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QB/T 1804-2023
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(General inspection rules and signs, packaging, transportation and storage of industrial enzyme preparations)
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QB/T 4575-2023
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(Culture preparations for food)
|
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QB/T 5939-2023
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(N-acetylneuraminic acid)
|
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QB/T 5949-2023
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(Weizmannella coagulans enumeration method)
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QB/T 5959-2023
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(Tartary buckwheat wine)
|
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QB/T 5756-2022
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Sourdough
|
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QB/T 5475-2020
|
mead
|
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QB/T 5502-2020
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Kefir starter
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QB/T 5503-2020
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Chitooligosaccharides
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QB/T 5356-2018
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Fermented liquid of fruits and vegetables
|
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QB/T 5165-2017
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Guideline for identification of lactic acid bacteria in food
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QB/T 4577-2013
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Rice leaven
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QB/T 4357-2012
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Nutritional fortifiers Cytidine-5′-monophosphate
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QB/T 4358-2012
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Nutritional fortifiers Adenosine. 5′-monophosphate
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