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LST3314-2018 English PDF

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LST3314-2018: Idesia polycarpa cake and meal
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
LS/T 3314-2018	English	139	Add to Cart	3 days [Need to translate]	Idesia polycarpa cake and meal	Valid	LS/T 3314-2018

PDF similar to LST3314-2018

Standard similar to LST3314-2018

GB/T 1536 LS/T 3253 GB/T 1535 LS/T 3319 LS/T 3317 LS/T 3316

Basic data

Standard ID	LS/T 3314-2018 (LS/T3314-2018)
Description (Translated English)	Idesia polycarpa cake and meal
Sector / Industry	Food & Beverage Industry Standard (Recommended)
Classification of Chinese Standard	X14
Classification of International Standard	67.200
Word Count Estimation	6,619
Date of Issue	2018-12-03
Date of Implementation	2019-03-01
Regulation (derived from)	National Food Newsletter (2018) No. 5
Issuing agency(ies)	National Grain and Material Reserves Administration

LST3314-2018: Idesia polycarpa cake and meal

---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.
(Shantongzi cake) ICS 67.200 X14 People's Republic of China food industry standard Shantongzi cake Published on.2018-12-03 2019-03-01 implementation National Food and Material Reserve Bureau released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the National Grain and Material Reserve Bureau. This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270). This standard was drafted. Shanghai Institute of Food Science, Xi'an COFCO Engineering Research and Design Institute Co., Ltd., Chinese Academy of Agricultural Sciences oil Crop Research Institute, Hubei Xuzhou Forest Agriculture Technology Co., Ltd., Qingchuan County Forestry and Landscape Bureau of Sichuan Province. The main drafters of this standard. Chen Hui, Fang Xiaotong, Lu Ya, Peng Wenyi, Sun Xuwei, Yuan Kaijin, Tian Shumei, Chen Hong, Liu Hanzhen, Xiang Mingliang. Shantongzi cake

1 Scope

This standard specifies the terms and definitions of Shantongzi cake, quality requirements, inspection methods, inspection rules, label identification, and packaging and storage. And transportation requirements. This standard applies to the commodity Shantongzi cake.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 5009.4 National standard for food safety - Determination of ash in foods GB 5009.5 Determination of protein in foods GB 5009.6 Food safety national standard Determination of fat in food GB/T 5490 General rules for grain and oil inspection GB/T 5492 grain and oil inspection color, smell and taste identification of grain and oil GB/T 6434 feed crude fiber content determination filtration method General technical requirements for GB/T 8946 plastic woven bags Determination of moisture and volatile matter content of GB/T 10358 oil cake GB/T 10360 oil cake GB 13078 Feed Hygiene Standard GB/T 14698 Feed material microscopy method GB/T 24904 grain packaging sack LS/T 3116 山桐子

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Shantongzi cake idesiapolycarpacake The material obtained by extracting the oil after pressing the yam. 3.2 Yam 粕ia iasiacarpa The material obtained by extracting the oil and removing the solvent is leached. 3.3 Crude protein crudeprotein The general name for nitrogenous substances in the yam cake. 3.4 Crude cellulose crudefiber It is insoluble in water, ether, ethanol, dilute acid and dilute alkali in the cake.

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