|
Std ID |
Description (Standard Title) |
|
GB/T 32727-2016
|
Nutmeg
|
|
GB/T 32728-2016
|
Juniper berries
|
|
GB/T 32729-2016
|
Dried sage
|
|
GB/T 32730-2016
|
Mustard seed
|
|
GB/T 32733-2016
|
Vanilla
|
|
GB/T 32734-2016
|
Fenugreek
|
|
GB/T 32735-2016
|
Dried thyme
|
|
GB/T 32736-2016
|
Dried peppermint
|
|
GB/T 7652-2016
|
Star anise
|
|
GB/T 19777-2013
|
Product of geographical indication -- Shanxi extra aged vinegar
|
|
GB/T 30379-2013
|
Large cardamom
|
|
GB/T 30381-2013
|
Cassia
|
|
GB/T 30382-2013
|
Chillies (whole or ground)
|
|
GB/T 30383-2013
|
Ginger
|
|
GB/T 30384-2013
|
Dehydrated green pepper
|
|
GB/T 30386-2013
|
Peppercorns in brine
|
|
GB/T 30387-2013
|
Laurel
|
|
GB/T 30389-2013
|
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Spectrophotometric methods
|
|
GB/T 30391-2013
|
Prickly ash
|
|
GB/T 18623-2011
|
Product of geographical indication -- Zhengjiang vinegar [including MODIFICATIONS 1, 2, 3]
|
|
GB/T 26531-2011
|
Product of geographical indication -- Yongchun aged vinegar
|
|
GB/T 24399-2009
|
Soybean paste
|
|
GB/T 21725-2008
|
Natural spices -- Classification
|
|
GB/T 21999-2008
|
Oyster sauce
|
|
GB/T 22099-2008
|
Identification method for biogenic acetate acid and synthetic acetate acid
|
|
GB/T 22266-2008
|
Curry powder
|
|
GB/T 22267-2008
|
Whole cumin
|
|
GB/T 22656-2008
|
Evaluating specification on the HACCP certification of the condiments processing
|
|
GB/T 7900-2008
|
White pepper
|
|
GB/T 7901-2008
|
Black pepper
|
|
GB/T 8967-2007
|
Monosodium L-glutamate
|
|
GB/T 20903-2007
|
Classification of condiment
|
|
GB/T 20293-2006
|
Fried pepper sauce
|
|
GB/T 20560-2006
|
Product of geographical indication -- Pixian douban [including MODIFICATION 1]
|
|
GB/T 19461-2004
|
The origin or geographical duliu the Laocu
|
|
GB/T 18782-2002
|
Determination of 3-chloro-1, 2-propandiol in condiments
|
|
GB/T 8967-2000
|
Monosodium L-glutamate (99% Wei jing)
|
|
GB/T 17528-1998
|
Determination of piperine content--Spectrophotometric method
|
|
GB/T 12729.10-1991
|
Spices and condiments--Determination of ethanol-Soluble extract
|
|
GB/T 12729.11-1991
|
Spices and condiments--Determination of cold water-soluble extract
|
|
GB/T 12729.1-1991
|
Spices and condiments--Nomenclature first list
|
|
GB/T 12729.12-1991
|
Spices and condiments--Determination of non-volatile ether extract
|
|
GB/T 12729.13-1991
|
Spices and condiments--Determination of filth
|
|
GB/T 12729.2-1991
|
Spices and condiments--Sampling
|
|
GB/T 12729.3-1991
|
Spices and condiments--Preparation of a ground semple for analysis
|
|
GB/T 12729.4-1991
|
Spices and condiments--Determination of degree of fineness of grinding--Hand sieving method
|
|
GB/T 12729.5-1991
|
Spices and condiments--Determination of extraneous matter content
|
|
GB/T 12729.6-1991
|
Spices and condiments--Determination of moisture content--Entrainment method
|
|
GB/T 12729.7-1991
|
Spices and condiments--Determination of total ash
|
|
GB/T 12729.8-1991
|
Spices and condiments--Determination of water-Insoluble ash
|
|
GB/T 12729.9-1991
|
Spices and condiments--Determination of acid-Insoluble ash
|
|
GB/T 8967-1988
|
Monosodium L-glutamate
|
|
GB/T 7900-1987
|
White pepper
|
|
GB/T 7901-1987
|
Black pepper
|
|
GB/T 23528.3-2025
|
Quality requirements for oligosaccharides - Part 3: Xylo-oligosaccharides
|
|
GB/T 8269.1-2025
|
Quality requirements for organic acids - Part 1: Citric acid
|
|
GB/T 23527.1-2023
|
Quality requirements for enzyme preparations - Part 1: Protease preparations
|
|
GB/T 20882.3-2021
|
Quality requirements for starch sugar - Part 3: Crystalline fructose and solid fructose-glucose
|
|
GB/T 20886.1-2021
|
Quality requirements for yeast products - Part 1: Yeast for food processing
|
|
GB/T 20886.2-2021
|
Quality requirements for yeast products - Part 2: Processed yeast products
|
|
GB/T 41219-2021
|
Method for identification of Saccharomyces cerevisiae and Kluyveromyces lactis
|
|
GB/T 35882-2018
|
Fortified yeast
|
|
GB/T 35920-2018
|
General technical rules of oligosaccharides
|
|
GB/T 35945-2018
|
Terminology in biological fermentation industry
|
|
GB/T 35538-2017
|
Technical guides for industrial enzyme preparations assay
|
|
GB/T 35545-2017
|
Xylo-oligosaccharide
|
|
GB/T 35546-2017
|
Itaconic acid
|
|
GB/T 32687-2016
|
Guideline for amino acid products classification
|
|
GB/T 32689-2016
|
Good manufacturing practice for amino acid fermentation
|
|
GB/T 32690-2016
|
Good manufacturing practice for organic acid fermentation
|
|
GB/T 32096-2015
|
Mannitol for industry
|
|
GB/T 32097-2015
|
Sorbitol and sorbitol solution for industry
|
|
GB/T 32098-2015
|
Organic acid of biological fermentation classification
|
|
GB/T 32099-2015
|
Guideline for yeast products classification
|
|
GB/T 32101-2015
|
Maltitol and maltitol solution for industry
|
|
GB/T 28720-2012
|
General for starch sugar classification
|
|
GB/T 26762-2011
|
Crystalline fructose and solid fructose-glucose
|
|
GB/T 23527-2009
|
Proteinase preparations
|
|
GB/T 23530-2009
|
Yeast extract
|
|
GB/T 23533-2009
|
Immobilized glucose isomerase preparation
|
|
GB/T 19461-2008
|
Product of geographical indication -- Duliu (aged) vinegar
|
|
GB/T 20886-2007
|
Yeast used for food processing
|
|
GB/T 8269-2006
|
Citric acid
|
|
GB/T 8269-1998
|
Citric acid
|
|
GB/T 8269-1987
|
Citric Acid and its determination methods
|
|
GB/T 10786-2022
|
Test methods of canned foods
|
|
GB/T 41900-2022
|
Code for canned foods
|
|
GB/T 39945-2021
|
Method of heat penetration test for canned food
|
|
GB/T 39948-2021
|
Method of heat distribution test for food thermal sterilization equipment
|
|
GB/T 10784-2020
|
Classification of canned food
|
|
GB/T 10784-2006
|
Classification of canned food
|
|
GB/T 10786-2006
|
Analytical methods of canned food
|
|
GB/T 14251-1993
|
Technical specifications of round tin-Plate container for canned foods
|
|
GB/T 10784-1989
|
Classification of canned food
|
|
GB/T 10785-1989
|
A series of specifications for light gauge metal containers-open-top-round cans
|
|
GB/T 10786-1989
|
Determination of pH of canned food
|
|
GB/T 10787-1989
|
Determination of dry matter content in canned food
|
|
GB/T 10788-1989
|
Determination of soluble solids content in canned food--Refractometric method
|
|
GB/T 13213-2025
|
General quality requirements for canned mince
|
|
GB/T 13214-2021
|
General quality requirements for canned beef and canned mutton
|