|
Std ID |
Description (Standard Title) |
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GB/T 45059-2024
|
Frozen squid products breaded or in batter
|
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GB/T 45061-2024
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Frozen fish fillets
|
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GB/T 45170-2024
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General quality for ready-to-eat kelp products
|
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GB/T 26940-2023
|
Dried oysters
|
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GB/T 27636-2023
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Technical specification for the processing of frozen tilapia fillets
|
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GB/T 41233-2022
|
Frozen surimi-based products
|
|
GB/T 16919-2022
|
General principle of food grade Spirulina powder quality
|
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GB/T 23497-2022
|
General principle of shredded squid quality
|
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GB/T 23597-2022
|
General principle of dried laver quality
|
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GB/T 41545-2022
|
Classification and nomenclature of fish and fishery products
|
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GB/T 25733-2022
|
General quality of lotus rhizome starch
|
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GB/T 19164-2021
|
Feed material - Fish meal
|
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GB/T 40745-2021
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Specification for glazing on frozen aquatic products
|
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GB/T 40962-2021
|
Dried boiled abalone
|
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GB/T 40963-2021
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Frozen peeled shrimp or prawn
|
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GB/T 39122-2020
|
Manufacturing practice for processing of fresh and frozen cultured obscure puffer
|
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GB/T 18108-2019
|
General rules of fresh marine fish
|
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GB/T 36187-2018
|
Frozen surimi
|
|
GB/T 36193-2018
|
Terms of fishery product processing
|
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GB/T 21290-2018
|
Quick frozen tilapia fillets
|
|
GB/T 36395-2018
|
Code of practice for the processing of frozen surimi
|
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GB/T 37062-2018
|
Guidelines for the sensory evaluation of aquatic products
|
|
GB/T 34747-2017
|
Grades and specifications of dried sea cucumber
|
|
GB/T 35375-2017
|
Frozen whitebait
|
|
GB/T 31520-2015
|
Determination of astaxanthin in Haematococcus -- High performance liquid chromatography method
|
|
GB/T 31814-2015
|
Frozen scallop
|
|
GB/T 21672-2014
|
Frozen breaded shrimp or prawn
|
|
GB/T 22180-2014
|
Quick frozen fish fillets-breaded or in batter
|
|
GB/T 30889-2014
|
Quick frozen shrimps or prawns
|
|
GB/T 30893-2014
|
Haematococcus pluvialis powder
|
|
GB/T 30894-2014
|
Salted fish
|
|
GB/T 18109-2011
|
Quick frozen finfish
|
|
GB/T 26940-2011
|
Dried oysters
|
|
GB/T 27988-2011
|
Code of practice for salted fish
|
|
GB/T 25733-2010
|
Lotus rhizome powder
|
|
GB/T 23497-2009
|
Shredded squid
|
|
GB/T 23597-2009
|
Dried laver
|
|
GB/T 19853-2008
|
Product of geographical indication -- Fuyuan ova of amur sturgeon, kaluga sturgeon, and chum salmon
|
|
GB/T 21672-2008
|
Frozen breaded shrimp or prawn
|
|
GB/T 22180-2008
|
Quick frozen fish fillets -- Breaded or in batter
|
|
GB/T 21289-2007
|
Frozen roasted eel
|
|
GB/T 21290-2007
|
Quick frozen tilapia fillets
|
|
GB/T 19164-2003
|
Fish meal
|
|
GB/T 16919-1997
|
Food grade spirulina powder
|
|
GB/T 11772-1989
|
Prawn crackers
|
|
GB/T 11773-1989
|
Ova of amur sturgeon and huso sturgeon
|
|
GB/T 19480-2025
|
Vocabulary for meat and meat products
|
|
GB/T 45533-2025
|
Quality requirements for fermented meat products
|
|
GB/T 45535-2025
|
Quality requirements for Chinese ham
|
|
GB/T 31406-2024
|
Quality requirements for dried meat slice
|
|
GB/T 22210-2024
|
Specification for sensory evaluation of meat and meat products
|
|
GB/T 44984-2024
|
Determination of L-(+)-glutamic acid content in meat and meat products
|
|
GB/T 19088-2024
|
Quality requirements for product of geographical indication - Jinhua ham
|
|
GB/T 43562-2023
|
Code of practice for livestock and poultry slaughtering operation - Sheep and goat
|
|
GB/T 41366-2022
|
Livestock and poultry meat quality testing - Determination of moisture, protein and fat - Near-infrared spectroscopy method
|
|
GB/T 17238-2022
|
Fresh and frozen beef cuts
|
|
GB/T 17239-2022
|
Fresh and frozen rabbit meat and by-products
|
|
GB/T 19676-2022
|
Quality grading of livestock and poultry meat - Chicken
|
|
GB/T 41438-2022
|
Code of practice for beef traceability
|
|
GB/T 41550-2022
|
Specification on application of depilatory for livestock and poultry slaughtering
|
|
GB/T 29392-2022
|
Quality grading of livestock and poultry meat - Beef
|
|
GB/T 7740-2022
|
Natural casings
|
|
GB/T 20711-2022
|
General quality for cooked cured ham
|
|
GB/T 20712-2022
|
General quality for cooked sausage
|
|
GB/T 23492-2022
|
General quality for bacon
|
|
GB/T 23493-2022
|
General quality for Chinese sausage
|
|
GB/T 23586-2022
|
General quality for soy sauce and pot-roast meat products
|
|
GB/T 23968-2022
|
General quality for meat floss
|
|
GB/T 23969-2022
|
General quality for dried meat dice
|
|
GB/T 42120-2022
|
Frozen mutton roll
|
|
GB/T 39918-2021
|
Fabrication of ovine carcass and cuts
|
|
GB/T 40463-2021
|
Mechanically separated meat
|
|
GB/T 40464-2021
|
Technical requirements for processing of chilled meat
|
|
GB/T 40466-2021
|
Code of practice for livestock and poultry meat fabrication - Pork
|
|
GB/T 40467-2021
|
Livestock and poultry meat quality testing - Guideline for near-infrared spectroscopy method
|
|
GB/T 40468-2021
|
Sheep and goat by-products
|
|
GB/T 40945-2021
|
Code of practice for quality grading of livestock and poultry meat
|
|
GB/T 17236-2019
|
Operating procedures of livestock and poultry slaughtering - Pig
|
|
GB/T 9959.1-2019
|
Fresh and frozen pork and pig by-products - Part 1: Demi-carcass pork
|
|
GB/T 9959.3-2019
|
Fresh and frozen pork and pig by-products -- Part 3: Pork cuts
|
|
GB/T 9959.4-2019
|
Fresh and frozen pork and pig by-products -- Part 4: Pig by-products
|
|
GB/T 19477-2018
|
Operating procedure of livestock and poultry slaughtering -- Cattle
|
|
GB/T 19478-2018
|
Operating procedure of livestock and poultry slaughtering -- Chicken
|
|
GB/T 37061-2018
|
Guide for quality grading of livestock and poultry meat
|
|
GB/T 31406-2015
|
Dried meat slice
|
|
GB/T 29392-2012
|
Beef cuts grading for high rib, ribeye, striploin, tenderloin of normal beef
|
|
GB/T 27643-2011
|
Beef carcass and cuts
|
|
GB/T 25734-2010
|
Yak dried beef
|
|
GB/T 23493-2009
|
Chinese Sausage
|
|
GB/T 19480-2009
|
Terms of meat and meat products
|
|
GB/T 23492-2009
|
Bacon
|
|
GB/T 23586-2009
|
Soy sauce and pot-roast meat products
|
|
GB/T 23968-2009
|
Dried meat floss
|
|
GB/T 23969-2009
|
Dried meat dice
|
|
GB/T 17238-2008
|
Fresh and frozen beef, cuts
|
|
GB/T 17239-2008
|
Fresh and frozen rabbit meat
|
|
GB/T 18357-2008
|
Product of geographical indication -- Xuanwei ham
|
|
GB/T 19088-2008
|
Product of geographical indication -- Jinhua ham [including MODIFICATION 1]
|
|
GB/T 19694-2008
|
Product of geographical indication -- Pingyao braised beef
|
|
GB/T 22210-2008
|
Criterion for sensory evaluation of meat and meat products
|