|
Std ID |
Description (Standard Title) |
|
SB 204.1-1984
|
(Moon cake)
|
|
SB 204.2-1984
|
(Ma Rong Crisp)
|
|
SB 204.3-1984
|
(Huishan pastry)
|
|
SB 204.4-1984
|
(Almond Crisp)
|
|
SB 204.5-1984
|
(Taosu)
|
|
SB 204.6-1984
|
(Crisp pine nuts)
|
|
SB 204.7-1984
|
(Banana cakes)
|
|
SB 204.8-1984
|
(Pine Zaoni Ma Bing)
|
|
SB 204.9-1984
|
(Money cake)
|
|
SB 205.1-1984
|
(Qiao Crisp)
|
|
SB 205.2-1984
|
(Loquat Terrier)
|
|
SB 205.3-1984
|
(Hibiscus Crisp)
|
|
SB 205.4-1984
|
(Mihua Tang)
|
|
SB 206.1-1984
|
(New Year cake)
|
|
SB 206.2-1984
|
(Set victory cake)
|
|
SB 206-1984
|
(Steamed cake)
|
|
SB 207.1-1984
|
(Bazhen cake)
|
|
SB 207.2-1984
|
(Mung bean cake)
|
|
SB 207.3-1984
|
(Crisp snow)
|
|
SB 207.4-1984
|
(Peach slices)
|
|
SB 207.5-1984
|
(Cloud-chip cake)
|
|
SB 207.6-1984
|
(Orange cake)
|
|
SB 210-1984
|
(Soft drink)
|
|
SB 21-1977
|
(Brush meter machine test methods)
|
|
SB 215-1984
|
(Insulation automotive technical conditions)
|
|
SB 216-1984
|
(Insulation Automotive Performance Test Methods)
|
|
SB 217-1985
|
(Luzhou-flavor Liquor)
|
|
SB 218-1985
|
(Liquor packaging, labeling, transportation, storage and inspection rules)
|
|
SB 219-1985
|
(Liquor quality test methods)
|
|
SB 2-1976
|
(Grain and oil machinery drawings and technical documents Terminology)
|
|
SB 220-1985
|
Testing methods for refrigerated cabinets
|
|
SB 221-1985
|
Plain Glass Spectacles
|
|
SB 22-1977
|
(Test methods ground rice bran separation)
|
|
SB 222-1985
|
(Food machinery - General requirements basic technical requirements)
|
|
SB 223-1985
|
(Food Machinery General technical requirements of machining technology)
|
|
SB 224-1985
|
(Food Machinery General technical requirements for assembly technology)
|
|
SB 225-1985
|
(Food Machinery General technical requirements for the casting technique)
|
|
SB 226-1985
|
(Food Machinery General technical welding, riveting pieces of technical requirements)
|
|
SB 227-1985
|
(General technical conditions for food machinery electrical installations basic technical requirements)
|
|
SB 228-1985
|
(Instruments machinery - General requirements painting, plastic General technical requirements)
|
|
SB 229-1985
|
(Food Machinery General technical requirements for product packaging technology)
|
|
SB 230-1985
|
(Food Machinery General technical product testing rules)
|
|
SB 231-1985
|
(General technical conditions for food machinery products, signs, transportation and storage)
|
|
SB 23-1977
|
(Mill test methods)
|
|
SB 232-1985
|
(Meat Slicer Model methodology)
|
|
SB 237-1985
|
(Shredder Model methodology)
|
|
SB 238-1985
|
(Shredder technical conditions)
|
|
SB 244-1985
|
(Pasta machine model designation)
|
|
SB 245-1985
|
(Rolling-cut pasta machine technical conditions)
|
|
SB 246-1985
|
(The basic parameters of pasta machine)
|
|
SB 3-1976
|
(General requirements for the product to work pattern)
|
|
SB 4-1976
|
(Format product drawings and technical documents)
|
|
SB 5-1976
|
(The integrity of the product design and its main technical documents)
|
|
SB 6-1976
|
(Drawings and technical documents change approach)
|
|
SB 7-1976
|
(Scheduled Tasks to write a book or do way technology agreement)
|
|
SB 75-1980
|
(Red bean curd quality standards)
|
|
SB 76-1980
|
(White bean curd quality standards)
|
|
SB 77-1980
|
(Green bean curd quality standards)
|
|
SB 78-1980
|
(Yuba quality standards)
|
|
SB 79-1980
|
(Fans of quality standards)
|
|
SB 80-1980
|
(Vermicelli quality standards)
|
|
SB 81-1980
|
(Edible starch quality standards)
|
|
SB 8-1976
|
(Compilation of design options)
|
|
SB 82-1980
|
(Tempeh quality standards)
|
|
SB 83-1980
|
(Tofu quality standards)
|
|
SB 84-1980
|
(White tofu quality standards)
|
|
SB 85-1980
|
(Stewed tofu quality standards)
|
|
SB 86-1980
|
(Tofu Quality Standard)
|
|
SB 87-1980
|
(One hundred quality standards)
|
|
SB 88-1980
|
(Wet vermicelli quality standards)
|
|
SB 89-1980
|
(Jelly quality standards)
|
|
SB 90-1980
|
(Fried gluten quality standards)
|
|
SB 91-1980
|
(Fried tofu quality standards)
|
|
SB 9-1976
|
(Compilation of test or lab report)
|
|
SB 92-1980
|
(Soybean meal quality standards)
|
|
SB 93-1980
|
(Pickles quality standards)
|
|
SB 94-1980
|
(Pickles quality standards)
|
|
SB 95-1980
|
(Soy sauce, assorted vegetables quality standards)
|
|
SB 96-1980
|
(Shrimp pickles quality standards)
|
|
SB 97-1980
|
(Semi-dried vegetables salty quality standards)
|
|
SB 98-1980
|
(Preserved vegetables quality standards)
|
|
SB 99-1980
|
(Garlic quality standards)
|
|
SB/T 10001-1993
|
Specification for Hotel (Restaurant) Service
|
|
SB/T 10002-1993
|
Specification for Hotel (Restaurant) Service
|
|
SB/T 10003-1992
|
Guangzhou Type Sausage
|
|
SB/T 10004-1992
|
Chinese Ham
|
|
SB/T 10005-1992
|
(Oyster sauce)
|
|
SB/T 10005-2007
|
Oyster sauce
|
|
SB/T 10006-1992
|
(Frozen drinks term)
|
|
SB/T 10007-1999
|
Classify of freezing drinks
|
|
SB/T 10007-2008
|
Classification of frozen drinks
|
|
SB/T 10008-1992
|
(Frozen drinks in the inspection rules, marking, packaging, transportation and storage)
|
|
SB/T 10009-1992
|
(Determination of frozen drinks in total solids content)
|
|
SB/T 10009-1999
|
The examination methods of freezing drinks
|
|
SB/T 10009-2008
|
Examination methods of frozen drinks
|
|
SB/T 10013-1992
|
(Ice cream)
|
|
SB/T 10013-1999
|
Ice cream
|
|
SB/T 10013-2008
|
Frozen drinks. Ice cream
|
|
SB/T 10014-1992
|
(Austerity)
|
|
SB/T 10014-1999
|
Ice frost
|