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NY/T 654-2020 English PDF

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NY/T 654-2020: (Green food cabbage vegetables)
Status: Valid

NY/T 654: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
NY/T 654-2020English169 Add to Cart 3 days [Need to translate] (Green food cabbage vegetables) Valid NY/T 654-2020
NY/T 654-2012English279 Add to Cart 3 days [Need to translate] Green food. Cabbage vegetables Obsolete NY/T 654-2012
NY/T 654-2002English359 Add to Cart 3 days [Need to translate] Green Cabbage Obsolete NY/T 654-2002

PDF similar to NY/T 654-2020


Standard similar to NY/T 654-2020

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Basic data

Standard ID NY/T 654-2020 (NY/T654-2020)
Description (Translated English) (Green food cabbage vegetables)
Sector / Industry Agriculture Industry Standard (Recommended)
Classification of Chinese Standard B31
Word Count Estimation 7,743
Date of Issue 2020-08-26
Date of Implementation 2021-01-01
Older Standard (superseded by this standard) NY/T 654-2012
Regulation (derived from) Announcement No. 329 of the Ministry of Agriculture and Rural Affairs
Issuing agency(ies) Ministry of Agriculture and Rural Affairs

NY/T 654-2002: Green Cabbage

---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.
Green Cabbage ICS 67.08.20 B31 People's Republic of China Agricultural Industry Standard Green food, cabbage, vegetables Released on December 12,.2002 2003-03-01 implementation Published by the Ministry of Agriculture

Foreword

This standard was proposed by the Ministry of Agriculture of the People's Republic This standard is managed by the Ministry of Agriculture of the People's Republic of China. This standard was drafted. China Green Food Development Center, Ministry of Agriculture Vegetable Quality Supervision, Inspection and Testing Center (Beijing). The main drafters of this standard. Liu Su, Guo Chunmin, Zhang Dechun, Wang Fuhua, Zhang Zongcheng. Green food, cabbage, vegetables

1 Scope

This standard specifies the definition, quality requirements, test methods, inspection rules, marking, packaging, transportation and storage of green food cabbage vegetables. And other technical requirements. This standard applies to cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Japanese water, and green water. Dish, etc.

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/T 5009.11 Method for determination of total arsenic in foods GB/T 5009.12 Method for determination of lead in foods GB/T 5009.14 Method for determination of zinc in foods GB/T 5009.15 Method for determination of cadmium in foods GB/T 5009.17 Method for determination of total mercury in foods GB/T 5009.18 Method for determination of fluorine in foods GB/T 5009.38 Analytical method for health standards of vegetables and fruits GB 6194 Method for determination of soluble sugar in fruits and vegetables GB 6195 Method for determination of vitamin C content of fruits and vegetables (2,6-dichloroindophenol titration method) GB/T 8855 Sampling method for fresh fruits and vegetables GB/T 8868 vegetable plastic turnover box GB 10469 Method for determination of crude fiber of fruits and vegetables GB/T 12399 Method for determination of selenium in foods GB/T 14878 Method for determination of chlorothalonil residues in foods GB/T 15401 Determination of nitrite and nitrate content of fruits, vegetables and their products GB/T 16340 Determination of the content of chlorpyrifos residues in foods GB/T 17331 Determination of various residues of organophosphorus and carbamate pesticides in foods GB/T 17332 Determination of various residues of organochlorine and pyrethroid pesticides in foods NY/T 391-2000 Environmental Conditions for Green Food Origin

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 Comply with the principle of sustainable development, produce according to specific production methods, and be approved by special agencies, permit the use of green food signs, non-polluting

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