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Classification and codes of eggs and egg prodrcts
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Basic data
| Standard ID | SB/T 10639-2011 (SB/T10639-2011) |
| Description (Translated English) | Classification and codes of eggs and egg prodrcts |
| Sector / Industry | Domestic Trade Industry Standard (Recommended) |
| Classification of Chinese Standard | B45 |
| Classification of International Standard | 67.120.20 |
| Word Count Estimation | 7,762 |
| Date of Issue | 2011-12-20 |
| Date of Implementation | 2012-01-01 |
| Quoted Standard | GB 2748; GB/T 7635.1 |
| Regulation (derived from) | ?Ministry of Commerce released on "freshwater fish collagen peptide powder" and other 14 domestic trade industry-standard announcement |
| Issuing agency(ies) | Ministry of Commerce of the People's Republic of China |
| Summary | This standard specifies the classification principles and methods of egg and egg products, code structure, coding method, classification and code. This standard applies to the production of eggs and egg products, statistics, procurement, sales, exports, work and other aspects of development, egg and egg products are planned, statistics, production and circulation of information exchange, foundation management. |
SB/T 10639-2011: Classification and codes of eggs and egg prodrcts
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Classification and codes of eggs and egg prodrcts
ICS 67.120.20
B45
Record number. 35396-2012
People's Republic of China domestic trade industry standard
Egg and egg product classification and code
Released on.2011-12-20
2012-01-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
The main drafting units of this standard are. the circulation industry promotion center of the Ministry of Commerce, and the national egg processing technology research and development sub-center of Huazhong Agricultural University.
Dongguan Xinli Industrial Co., Ltd., Fujian Guangyang Egg Industry Co., Ltd.
Drafters of this standard. Cai Zhaoxia, Ma Meihu, Yu Wei, Jiang Xiumei, Jin Shesheng, Hu Xinxin, Li Huan, Huang Wei, Fang Fang, Wen Xiaohui.
Egg and egg product classification and code
1 Scope
This standard specifies the classification principles and methods, code structure, coding method, classification and code of eggs and egg products.
This standard applies to the production, statistics, procurement, sales, export, research and development of eggs and egg products, is the egg and egg products plan, system
The basis for information exchange and management in the fields of measurement, production and circulation.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 2748 Fresh Egg Hygiene Standard
GB/T 7635.1 National main product classification and code Part 1. Transportable products
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Fresh egg freshegg
Eggs conforming to GB 2748 produced by artificial domesticated poultry, mainly including eggs, duck eggs, goose eggs, quail eggs and other artificial domesticated poultry
Other eggs produced.
3.2
Clean egg cleanegg
The fresh poultry eggs that meet the relevant national standards are processed after the eggshell surface is cleaned, sterilized, classified, sprayed, coated, and packaged.
Shelled fresh eggs.
3.3
Nutrition fortified egg fortifiedegg
Fresh eggs that increase the content of the corresponding nutrients in the eggs by adding certain nutrients to the poultry feed.
3.4
Liquid egg liquidegg
The egg liquid products obtained by the processes of fresh egg washing, egg laying, collection, filtration or sterilization, mainly consisting of whole egg liquid, egg yolk liquid, egg white liquid
Three product forms.
3.5
Ice egg frozenegg
Eggs that have been frozen and stored at temperatures below -18 °C after being cleaned, egg-shelled, filtered, and filled, can be divided into
Ice whole egg liquid (ice whole egg), ice egg yolk liquid (ice egg yolk), ice protein liquid (ice protein).
3.6
Wet egg wetegg
Egg liquid is used as a raw material, and an egg product made of salt or sugar is added, which is divided into wet whole egg, wet egg yolk and wet protein.
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