SB/T 10756-2012 English PDF

US$239.00 · In stock
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SB/T 10756-2012: PAO CAI
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10756-2012	239	Add to Cart	3 days	PAO CAI	Valid

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Basic data

Standard ID: SB/T 10756-2012 (SB/T10756-2012)
Description (Translated English): PAO CAI
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 9,942
Quoted Standard: GB/T 191; GB 2716; GB 2720; GB 2721; GB 2760; GB/T 5009.54; GB 5749; GB 7718; JJF 1070; " prepackaged goods metrological supervision and management measures " State Administration of Quality Supervision, Inspection and Quarantine [ 2005] 75 Decree
Regulation (derived from): ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153)
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the terms and definitions kimchi products, raw material requirements, technical requirements, test methods, label mark, packaging, transport and storage requirements. 3. 1 This standard applies to comply with the provisions of the

SB/T 10756-2012: PAO CAI

---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.
PAO CAI ICS 67.220.10 X66 Record Number. 37209-2012 People's Republic of China domestic trade industry standards pickle Issued on. 2012-08-01 2012-11-01 implementation People's Republic of China Ministry of Commerce released

Table of Contents

Introduction Ⅲ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 requires 2 5 Test Method 3 6 Inspection rules 3 7 labeling, packaging, transportation and storage 4

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. The standard proposed by the People's Republic of China Ministry of Commerce. This standard by the National Standardization Technical Committee condiment (SAC/TC398) centralized. This standard is mainly drafted by. Kyrgyzstan-Habitat in Sichuan Province Food Co., Ltd. The main drafters of this standard. Yu Zhigang, Wu Xueming, Chen Gong, Ding Wenjun, Wang Yanli, Yen Ching-choi. pickle

1 Scope

This standard specifies the terms and definitions kimchi products, raw material requirements, technical requirements, test methods, labels, signs, packaging, transportation and storage Claim. 3.1 This standard applies to the specified product.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB/T 191 Packaging - Pictorial signs GB 2716 hygienic standard of edible vegetable oil MSG health standards GB 2720 GB 2721 hygienic standard of edible salt GB 2760 national food safety standards of food additives using standard GB/T 5009.54 pickles analysis of hygienic standard GB 5749 drinking water health standards GB 7718 National Food Safety Standard pre-packaged food labels General JJF1070 prepackaged goods measured net content inspection rules "Prepackaged goods metrological supervision and management approach" (State Administration of Quality Supervision, Inspection and Quarantine [2005] The first 75 orders)

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Fresh vegetables as the main raw material, with or without accessories, by salt or salt water damage system and other process with vegetables Products. 3.2 Vegetables fresh vegetables as the main raw material, with or without added excipients, or by edible salt brine soak stains fermentation process with Food products. 3.3 Korean kimchi Koreanpickle Fresh vegetables as the main raw material, add red pepper powder, garlic, shrimp paste and other seasonings selective materials, the consumption of salt or brine at Management, and other low-temperature processing of the pickled vegetable products. ......

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