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SB/T 10513-2008 English PDF

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US$169.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
SB/T 10513-2008: Beef powder seasoning
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10513-2008	169	Add to Cart	3 days	Beef powder seasoning	Valid

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Basic data

Standard ID: SB/T 10513-2008 (SB/T10513-2008)
Description (Translated English): Beef powder seasoning
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 6,698
Date of Issue: 2008-12-29
Date of Implementation: 2009-08-01
Quoted Standard: GB 2707; GB 2720; GB 2760; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 5009.5; GB/T 5009.11; GB/T 5009.12; GB 5461; GB 7718; GB/T 8967-2007; GB/T 12457; GB/T 15691; GB/T 17238; JJF 1070; SB/T 10371-2003; prepackaged State administration of Quality Supervision, Inspection and Quarantine supervision and Administration commodity metering Decree [ 2005 ] No. 75
Regulation (derived from): ?Ministry of Commerce Announcement 2008 No.122
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the beef powder seasoning terms and definitions, requirements, test methods, inspection rules and labels, packaging, transport and storage. This standard applies to beef seasoning powder material referred to in Chapter 3.

SB/T 10513-2008: Beef powder seasoning

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Beef powder seasoning ICS 67.220.10 X66 Record number. 25509-2009 People's Republic of China domestic trade industry standard Beef powder seasoning Released on December 12,.2008 2009-08-01 implementation Published by the Ministry of Commerce

Foreword

This standard was proposed by the Ministry of Commerce of the People's Republic This standard is under the jurisdiction of the National Condiment Standardization Technical Committee. This standard was drafted. Xijie (Qingdao) Food Co., Ltd., Quanzhou City, Fujian Province, Anji Food Co., Ltd., Shanghai Taitai Le Food Limited company, Dongguan Nestle Co., Ltd. The main drafters of this standard. Liu Pengbing, Fu Rong, Lin Xiaofang, Wang Xiuli, Rong Yaozhong, Yu Zhaohao, Qi Xuefeng, Fang Yimin. Beef powder seasoning

1 Scope

This standard specifies the terms and definitions, requirements, test methods, inspection rules and labeling, packaging, transportation and storage of beef powder seasonings. This standard applies to beef powder seasonings referred to in Chapter 3.

2 Normative references

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 2707 fresh (frozen) meat hygiene standards GB 2720 MSG Hygiene Standard GB 2760 Hygienic standard for food additives GB/T 4789.2 Food hygiene microbiological examination total number of colonies GB/T 4789.3 Determination of coliforms in food hygiene microbiological examination GB/T 4789.4 Food hygiene microbiological examination Salmonella test GB/T 4789.5 Food hygiene microbiological examination Shigella test GB/T 4789.10 Food hygiene microbiological examination Staphylococcus aureus test GB/T 5009.5 Determination of protein in food Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11 GB/T 5009.12 Determination of lead in food GB 5461 table salt GB 7718 prepackaged food labeling rules GB/T 8967-2007 sodium glutamate (monosodium glutamate) GB/T 12457 Method for determination of sodium chloride in foods GB/T 15691 Spices and seasonings General technical conditions GB/T 17238 fresh and frozen split beef JJF1070 Quantitative packaging commodity net content measurement inspection rules SB/T 10371-2003 Chicken seasoning State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 Add or not to use beef/bovine bone powder or its concentrated extract, edible salt, monosodium glutamate, taste nucleotide disodium and other excipients Adding flavoring agents such as spices and/or flavorants, and mixing them into a process of mixing, which has the unique taste and aroma of beef. seasoning. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of SB/T 10513-2008_English be delivered?

Answer: Upon your order, we will start to translate SB/T 10513-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of SB/T 10513-2008_English with my colleagues?

Answer: Yes. The purchased PDF of SB/T 10513-2008_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.