|
Std ID |
Description (Standard Title) |
Detail |
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GB 5009.55-1985
|
Method for analysis of hygienic standard of sugars
|
GB 5009.55-1985
|
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GB 5009.56-1985
|
Method for analysis of hygienic standard of pastry
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GB 5009.56-1985
|
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GB 5009.57-1985
|
Method for analysis of hygienic standard of tea
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GB 5009.57-1985
|
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GB 5009.58-1985
|
Method for analysis of hygienic standard of polyethylene resin for food packaging
|
GB 5009.58-1985
|
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GB 5009.59-1985
|
Method for analysis of hygienic standard of polystyrene resin for food packaging
|
GB 5009.59-1985
|
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GB 5009.60-1985
|
Method for analysis of hygienic standard of products of polyethylene, polystyrene and polypropylene for food packaging
|
GB 5009.60-1985
|
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GB 5009.61-1985
|
Method for analysis of hygienic standard of products of tripolycyanamide for food packaging
|
GB 5009.61-1985
|
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GB 5009.62-1985
|
Method for analysis of hygienic standard of ceramics for food containers
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GB 5009.62-1985
|
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GB 5009.63-1985
|
Method for analysis of hygienic standard of enamel for food containers
|
GB 5009.63-1985
|
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GB 5009.64-1985
|
Method for analysis of hygienic standard of rubber sheet (ring) for food use
|
GB 5009.64-1985
|
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GB 5009.65-1985
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Method for analysis of hygienic standard of rubber sealing ring for pressure cooker for food use
|
GB 5009.65-1985
|
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GB 5009.66-1985
|
Method for analysis of hygienic standard of nipple of a feeding bottle
|
GB 5009.66-1985
|
|
GB 5009.67-1985
|
Method for analysis of hygienic standard of product of polyvinyl chloride for food packaging
|
GB 5009.67-1985
|
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GB 5009.68-1985
|
Method for analysis of hygienic standard of perchlorovinyl-coating for inner wall of food container
|
GB 5009.68-1985
|
|
GB 5009.69-1985
|
Method for analysis of hygienic standard of epoxy phenolic coatings for inner wall of food cans
|
GB 5009.69-1985
|
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GB 5009.70-1985
|
Method for analysis of hygienic standard of epoxy coating for inner wall of food container
|
GB 5009.70-1985
|
|
GB 5127-1985
|
Tolerance of dichlorophos, dimethoate, malathion and parathion in food
|
GB 5127-1985
|
|
GB 5128-1985
|
Hygienic standard for preserved eggs
|
GB 5128-1985
|
|
GB 4788-1984
|
Tolerance of phorate, fenitrothion and fenthion in foods
|
GB 4788-1984
|
|
GB 4789.10-1984
|
Microbiological examination of food hygiene--Examination of staphylococcus aureus
|
GB 4789.10-1984
|
|
GB 4789.11-1984
|
Microbiological examination of food hygiene--Examination of streptococcus hemolyticus
|
GB 4789.11-1984
|
|
GB 4789.1-1984
|
Microbiological examination of food hygiene--General principles
|
GB 4789.1-1984
|
|
GB 4789.12-1984
|
Microbiological examination of food hygiene--Examination of Clostridium botulinum and botulinus toxin
|
GB 4789.12-1984
|
|
GB 4789.13-1984
|
Microbiological examination of food hygiene--Examination of Clostridium perfringens
|
GB 4789.13-1984
|
|
GB 4789.14-1984
|
Microbiological examination of food hygiene--Examination of bacillus cereus
|
GB 4789.14-1984
|
|
GB 4789.15-1984
|
Microbiological examination of food hygiene--Examination of molds and yeasts
|
GB 4789.15-1984
|
|
GB 4789.16-1984
|
Microbiological examination of food hygiene--Identification of common mycotoxin-producing fungi
|
GB 4789.16-1984
|
|
GB 4789.17-1984
|
Microbiological examination of food hygiene--Examination of meat and meat products
|
GB 4789.17-1984
|
|
GB 4789.18-1984
|
Microbiological examination of food hygiene--Examination of milk and milk products
|
GB 4789.18-1984
|
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GB 4789.19-1984
|
Microbiological examination of food hygiene--Examination of egg and egg products
|
GB 4789.19-1984
|
|
GB 4789.20-1984
|
Microbiological examination of food hygiene--Examination of aquatic product foods
|
GB 4789.20-1984
|
|
GB 4789.21-1984
|
Microbiological examination of food hygiene--Examination of cold drinks
|
GB 4789.21-1984
|
|
GB 4789.2-1984
|
Microbiological examination of food hygiene--Detection of aerobic bacterial count
|
GB 4789.2-1984
|
|
GB 4789.22-1984
|
Microbiological examination of food hygiene--Examination of flavourings
|
GB 4789.22-1984
|
|
GB 4789.23-1984
|
Microbiological examination of food hygiene--Examination of cold dish and bean products
|
GB 4789.23-1984
|
|
GB 4789.24-1984
|
Microbiological examination of food hygiene--Examination of candy, cake and candied fruit
|
GB 4789.24-1984
|
|
GB 4789.25-1984
|
Microbiological examination of food hygiene--Examination of wines
|
GB 4789.25-1984
|
|
GB 4789.27-1984
|
Microbiological examination of food hygiene--Examination of the residue of antibiotics in fresh milk
|
GB 4789.27-1984
|
|
GB 4789.28-1984
|
Microbiological examination of food hygiene--Staining methods, culture mediums and reagents
|
GB 4789.28-1984
|
|
GB 4789.3-1984
|
Microbiological examination of food hygiene--Detection of coliform bacteria
|
GB 4789.3-1984
|
|
GB 4789.4-1984
|
Microbiological examination of food hygiene--Examination of salmonella
|
GB 4789.4-1984
|
|
GB 4789.5-1984
|
Microbiological examination of food hygiene--Examination of shigella
|
GB 4789.5-1984
|
|
GB 4789.6-1984
|
Microbiological examination of food hygiene--Examination of enteropathogenic escherichia coli
|
GB 4789.6-1984
|
|
GB 4789.7-1984
|
Microbiological examination of food hygiene--Examination of vibrioparahaemolyticus
|
GB 4789.7-1984
|
|
GB 4789.8-1984
|
Microbiological examination of food hygiene--Examination of Yersinia enterocolitica
|
GB 4789.8-1984
|
|
GB 4789.9-1984
|
Microbiological examination of food hygiene--Examination of campylobacter jejuni
|
GB 4789.9-1984
|
|
GB 4803-1984
|
Hygienic standard for polyvinyl chloride resin for food packaging
|
GB 4803-1984
|
|
GB 4804-1984
|
Hygienic standard for enamel as food containers
|
GB 4804-1984
|
|
GB 4805-1984
|
Hygienic standard of epoxy phenolic resin coating for the internal lacquer of food cans
|
GB 4805-1984
|
|
GB 4806-1984
|
Hygienic standard for rubber nipple of feeding bottle
|
GB 4806-1984
|
|
GB 4807-1984
|
Hygienic standard for rubber sealing washer for food container
|
GB 4807-1984
|
|
GB 4808-1984
|
Hygienic standard for rubber sealing washer for pressure cooker
|
GB 4808-1984
|
|
GB 4809-1984
|
Permitted level of fluorine in foods
|
GB 4809-1984
|
|
GB 4810-1984
|
Permitted level of arsenic in foods
|
GB 4810-1984
|
|
GB 4811-1984
|
Permitted level of inorganic arsenic in sea foods
|
GB 4811-1984
|
|
GB 2707-1981
|
Hygienic standard for frozen pork
|
GB 2707-1981
|
|
GB 2708-1981
|
Hygienic standard for frozen beef
|
GB 2708-1981
|
|
GB 2709-1981
|
Hygienic standard for frozen mutton
|
GB 2709-1981
|
|
GB 2710-1981
|
Hygienic standard for frozen chicken
|
GB 2710-1981
|
|
GB 2711-1981
|
Hygienic standard for non-fermented bean products and gluten
|
GB 2711-1981
|
|
GB 2712-1981
|
Hygienic standard for fermented bean products
|
GB 2712-1981
|
|
GB 2713-1981
|
Hygienic standard for products made of starch
|
GB 2713-1981
|
|
GB 2714-1981
|
Hygienic standard for soy sauce pickled vegetables
|
GB 2714-1981
|
|
GB 2715-1981
|
Hygienic standard for grains
|
GB 2715-1981
|
|
GB 2717-1981
|
Hygienic standard for soy sauce
|
GB 2717-1981
|
|
GB 2718-1981
|
Hygienic standard for soybean paste
|
GB 2718-1981
|
|
GB 2720-1981
|
Hygienic standard for gourmet powder (monosodium glutamate)
|
GB 2720-1981
|
|
GB 2721-1981
|
Hygienic standard for table salt
|
GB 2721-1981
|
|
GB 2722-1981
|
Hygienic standard for fresh pork
|
GB 2722-1981
|
|
GB 2723-1981
|
Hygienic standards for fresh beef, fresh mutton and fresh rabbit
|
GB 2723-1981
|
|
GB 2724-1981
|
Hygienic standard for fresh chicken
|
GB 2724-1981
|
|
GB 2725-1981
|
Hygienic standard for sausages
|
GB 2725-1981
|
|
GB 2726-1981
|
Hygienic standard for meats cooked in soy sauce
|
GB 2726-1981
|
|
GB 2727-1981
|
Hygienic standard for toasted and roasted meats
|
GB 2727-1981
|
|
GB 2729-1981
|
Hygienic standard for shredded dried pork (Taicang style)
|
GB 2729-1981
|
|
GB 2730-1981
|
Hygienic standard for cured meat (Canton style)
|
GB 2730-1981
|
|
GB 2733-1981
|
Hygienic standard for croaker (dahuangyu)and yellow croaker (xiaohuangyu)
|
GB 2733-1981
|
|
GB 2734-1981
|
Hygienic standard for hairtail fish (daiyu)
|
GB 2734-1981
|
|
GB 2735-1981
|
Hygienic standard for cuttlefish
|
GB 2735-1981
|
|
GB 2736-1981
|
Hygienic standard for black amur (qinyu), white amur (caoyu), carp (bailian, hailian and yongyu)and common carp
|
GB 2736-1981
|
|
GB 2737-1981
|
Hygienic standard for scad (lanyuanshen)
|
GB 2737-1981
|
|
GB 2738-1981
|
Hygienic standard for pacific herring
|
GB 2738-1981
|
|
GB 2740-1981
|
Hygienic standard for shrimp (qingxia)
|
GB 2740-1981
|
|
GB 2741-1981
|
Hygienic standard for prawn (marine)
|
GB 2741-1981
|
|
GB 2742-1981
|
Hygienic standard for oyster
|
GB 2742-1981
|
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GB 2743-1981
|
Hygienic standard for crab (Suozixie)
|
GB 2743-1981
|
|
GB 2744-1981
|
Hygienic standard for clam
|
GB 2744-1981
|
|
GB 2745-1981
|
Hygienic standard for razor clam
|
GB 2745-1981
|
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GB 2748-1981
|
Hygienic standard for fresh hen eggs
|
GB 2748-1981
|
|
GB 2749-1981
|
Hygienic standard for frozen her eggs
|
GB 2749-1981
|
|
GB 2750-1981
|
Hygienic standard for pasteurized frozen eggs
|
GB 2750-1981
|
|
GB 2751-1981
|
Hygienic standard for frozen hen egg yolk
|
GB 2751-1981
|
|
GB 2752-1981
|
Hygienic standard for frozen egg white
|
GB 2752-1981
|
|
GB 2753-1981
|
Hygienic standard for pasteurized hen egg power
|
GB 2753-1981
|
|
GB 2754-1981
|
Hygienic standard for hen whole egg powder
|
GB 2754-1981
|
|
GB 2755-1981
|
Hygienic standard for egg yolk powder
|
GB 2755-1981
|
|
GB 2756-1981
|
Hygienic standard for hen egg white flakes
|
GB 2756-1981
|
|
GB 2757-1981
|
Hygienic standard for distilled liquor and formulated liquor [including MODIFICATION 1]
|
GB 2757-1981
|
|
GB 2758-1981
|
Hygienic standard for fermented liquor
|
GB 2758-1981
|
|
GB 2759-1981
|
Hygienic standard for cold drinks and related foods
|
GB 2759-1981
|