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Std ID |
Description (Standard Title) |
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GB/T 5536-1985
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Inspection of vegetable oils. Methods for determination of melting point
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GB/T 5537-1985
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Inspection of vegetable oils--Methods for determination of phosphatide
|
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GB/T 5539-1985
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Inspection of vegetable oils--Qualitative test of oils
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GB/T 23500-2025
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General quality for yuanxiao
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GB/T 30637-2025
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General quality of edible kudzu root powder
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GB/T 22106-2025
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General quality for non-fermented soybean products
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GB/T 21309-2025
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Inspection of grain and oils - Determination of oils and liquid paraffin spread on rice
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GB/T 46001-2025
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Soybean isoflavone
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GB/T 22427.8-2024
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Starches and dervied products - Determination of sulphated ash
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GB/T 23587-2024
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General rules for starch product
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GB/T 23781-2024
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General quality of black sesame paste
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GB/T 44339-2024
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Technical specification for information management of bulk grain purchase and storage
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GB/T 10463-2024
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Maize flour
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GB/T 13360-2024
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Hulless oat flour
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GB/T 44616-2024
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Peanut protein powder
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GB/T 5510-2024
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Inspection of grain and oils - Determination of fat acidity of cereals and cereal products
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GB/T 44968-2024
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Grain storage - Technical specification for wheat flour storage
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GB/T 19048-2024
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Quality requirements for product of geographical indication - Longkou vermicelli
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GB/T 22427.7-2023
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Determination of starch viscosity
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GB/T 41157-2022
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General principle of Konjac gel food quality
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GB/T 41811-2022
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General principle of Konjac gel food quality
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GB/T 12104-2022
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Terminology of starch and starch derivatives
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GB/T 42173-2022
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Germinated brown rice
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GB/T 42205-2022
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General principle of black garlic quality
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GB/T 42225-2022
|
Wheat bran
|
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GB/T 42228-2022
|
Grain storage - Technical specification for rice storage
|
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GB/T 40636-2021
|
(vermicelli)
|
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GB/T 8887-2021
|
Classification of starch
|
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GB/T 20373-2021
|
Determination of acetyl content in modified starch - Titrimetric method
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GB/T 40772-2021
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Instant noodles
|
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GB/T 40998-2021
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Determination of hydroxypropyl content in modified starch - Spectrophotometric method
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GB/T 38572-2020
|
Edible pea starch
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GB/T 38573-2020
|
Pregelatinized starch
|
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GB/T 35866-2018
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Inspection of grain and oils -- Determination of solvent retention capacity of wheat flour
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GB/T 35876-2018
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Inspection of grain and oils -- Determination of sodium, magnesium, kalium, calcium, chromium, manganese, iron, copper, zinc, arsenic, selenium, cadmium and plumbum in cereals and derived products -- Inductively coupled plasma-mass spectrometric method
|
|
GB/T 35870-2018
|
Corn germ
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GB/T 35871-2018
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Inspection of grain and oils -- Determination of calcium, potassium, magnesium, sodium, iron, phosphorus, zinc, copper, manganese, boron, barium, molybdenum, cobalt, chromium, lithium, strontium, nickel, sulfur, vanadium, selenium, rubidium contents in ce
|
|
GB/T 35991-2018
|
Inspection of grain and oils -- Steamed buns of wheat flour processing quality evaluation
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GB/T 35028-2018
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Buckwheat flour
|
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GB/T 34321-2017
|
Edible sweet potato starch
|
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GB/T 8883-2017
|
Edible wheat starch
|
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GB/T 8884-2017
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[Including 2024XG1] Edible potato starch
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GB/T 8885-2017
|
Edible corn starch
|
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GB/T 15684-2015
|
Milled cereal products -- Determination of fat acidity
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GB/T 30637-2014
|
Edible kudzu root powder
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GB/T 31323-2014
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Instant rice
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GB/T 29343-2012
|
Edible cassava starch
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GB/T 29405-2012
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Inspection of grain and oils -- Determination of fat acidity of cereal and cereal products -- Instrumental analysis method
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GB/T 5510-2011
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Inspection of grain and oils -- Determination of fat acidity value of grain and oilseeds
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GB/T 24852-2010
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Determination of the pasting properties of rice -- Rapid visco analyzer method
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GB/T 24853-2010
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General pasting method for wheat or rye flour or starch -- Using the rapid visco analyzer
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GB/T 12104-2009
|
Starch vocabulary
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GB/T 23500-2009
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Full-moon dumpling
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GB/T 23587-2009
|
Vermicelli
|
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GB/T 23781-2009
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Black sesame paste
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GB/T 23782-2009
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Instant jellied bean curd
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GB/T 23783-2009
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Instant starch noodles
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GB/T 23786-2009
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Quick-frozen dumpling
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GB/T 8887-2009
|
Classification of starch
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GB/T 8885-2008
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Edible corn starch
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GB/T 12087-2008
|
Starch -- Determination of moisture content -- Oven-drying method
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GB/T 13360-2008
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Hulless oats flour
|
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GB/T 13382-2008
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Edible soybean meal
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GB/T 19048-2008
|
Product of geographical indication -- Longkou vermicelli
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GB/T 19852-2008
|
Product of geographical indication -- Lulong vermicelli
|
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GB/T 21494-2008
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Low temperature desolventized edible soybean meal
|
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GB/T 21924-2008
|
Wheat gluten
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GB/T 22106-2008
|
Non-fermented soybean product
|
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GB/T 22427.10-2008
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Starches and derived products -- Determination of nitrogen content
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GB/T 22427.11-2008
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Starches and derived products -- Determination of total phosphorus content
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GB/T 22427.1-2008
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Starch -- Determination of ash
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GB/T 22427.12-2008
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Starches and derived products -- Determination of chloride content
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GB/T 22427.13-2008
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Starch and derived products -- Determination of sulfur dioxide content
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GB/T 22427.2-2008
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Starch - Determination of moisture content
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GB/T 22427.3-2008
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Starches, native or modified -- Determination of total fat content
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GB/T 22427.4-2008
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Starch -- Determination of spot
|
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GB/T 22427.5-2008
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Starch -- Determination of fineness
|
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GB/T 22427.6-2008
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Starch -- Determination of whiteness
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GB/T 22427.7-2008
|
Starch -- Determination of viscosity
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GB/T 22427.8-2008
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Starches and derived products -- Determination of sulphated ash
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GB/T 22427.9-2008
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Starch and derived products -- Determination of acidity
|
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GB/T 22428.1-2008
|
Starch hydrolysis products -- Determination of reducing power and dextrose equivalent
|
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GB/T 22428.2-2008
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Starch hydrolysis products -- Determination of water content
|
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GB/T 22428.3-2008
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Dextrose -- Determination of loss in mass on drying
|
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GB/T 22428.4-2008
|
Glucose syrups -- Determination of dry matter
|
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GB/T 22464-2008
|
Soybean saponin
|
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GB/T 22477-2008
|
Sesame seed meal
|
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GB/T 22492-2008
|
Soy peptides powder
|
|
GB/T 22493-2008
|
Soybean protein flour
|
|
GB/T 22494-2008
|
Soy dietary fiber powder
|
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GB/T 22496-2008
|
Maize (Corn) grits
|
|
GB/T 10463-2008
|
Maize (corn) flour
|
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GB/T 8609-2008
|
Sweet potato slices for industrial use
|
|
GB/T 8883-2008
|
Edible wheat starch
|
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GB/T 21118-2007
|
Chinese steamed bread made of wheat flour
|
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GB/T 21122-2007
|
Fortified wheat flour
|
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GB/T 21305-2007
|
Cereals and cereal products -- Determination of moisture content -- Routine reference method
|
|
GB/T 8884-2007
|
Potato starch
|
|
GB/T 14614-2006
|
Wheat flour -- Physical characteristics of doughs -- Determination of water absorption and rheological properties using a Farinograph
|
|
GB/T 14615-2006
|
Wheat flour -- Physical characteristics of doughs -- Determination of rheological properties using an extensograph
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