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Std ID |
Description (Standard Title) |
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SB/T 10276-1996
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(Crisp candy machine core technical conditions)
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SB/T 10276-2012
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Technical specifications for crunchy candy forming machine
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SB/T 10277-1997
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Fresh hen eggs
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SB/T 10278-1997
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Chinese sausage
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SB/T 10279-1997
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Smoked and cooked sausage
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SB/T 10279-2008
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Smoked and cooked sausage
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SB/T 10280-1997
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Smoked and cooked ham
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SB/T 10281-1997
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Dried meat floss
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SB/T 10281-2007
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Dried meat floss
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SB/T 10282-1997
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Dried meat dice
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SB/T 10282-2007
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Dried meat dice
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SB/T 10283-1997
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Dried meat slice (Rou pu)
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SB/T 10283-2007
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Dried meat slice
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SB/T 10284-1997
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Thin raincoat
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SB/T 10285-1997
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Refrigerated storage technique of cauliflower
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SB/T 10286-1997
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Refrigerated storage technique of onion
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SB/T 10287-1997
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Precooling and refrigerated storage and transportation technique of lettuce
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SB/T 10288-1997
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Refrigerated storage and transportation technique of cucumber
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SB/T 10289-1997
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Quick-frozen food made of wheat flour and rice
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SB/T 10290-1997
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Quantitative packing machine of grain
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SB/T 10291.1-1997
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Terms of food machine. Part 1: Terms of diet processing machine
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SB/T 10291.1-2012
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Terms of food machine. Part 1: Diet processing machine
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SB/T 10291.2-1997
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Terms of food machine. Part 2: Terms of pastry processing machine
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SB/T 10291.2-2012
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Terms of food machine. Part 2: Pastry processing machine
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SB/T 10292-1998
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Edible blend oil
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SB/T 10293-1998
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Sucking pigs
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SB/T 10293-2012
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Sucking pork
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SB/T 10294-1998
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Salted pork
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SB/T 10294-2012
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Salted pork
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SB/T 10295-1999
|
Condiment terminology. Synthesize
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SB/T 10296-1999
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Wheat paste
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SB/T 10296-2009
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Wheat paste
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SB/T 10297-1999
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Guangzhou Type Sausage
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SB/T 10298-1999
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Condiment terminology. Soy sauce
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SB/T 10299-1999
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Condiment terminology. Sauce mash
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SB/T 10300-1999
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Condiment terminology. Vinegar
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SB/T 10301-1999
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Condiment terminology. Vegetables pickled in soy sauce and pickles
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SB/T 10302-1999
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Condiment terminology. Fermented bean curd
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SB/T 10303-1999
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Quality standard of ripened vinegar
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SB/T 10304-1999
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Quality standard of bran vinegar
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SB/T 10305-1999
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Processing procedure of brewing ripened vinegar
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SB/T 10306-1999
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Processing procedure of brewing flavoured vinegar
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SB/T 10307-1999
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Processing procedure of vinegar with liquid process of submerged fermentation
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SB/T 10308-1999
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Analytic methods of the wheat paste
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SB/T 10309-1999
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Soybean paste
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SB/T 10310-1999
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Analytic methods of the soybean paste
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SB/T 10311-1999
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Technical regulations of soy sauce with low-salt and solid state fermentation
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SB/T 10312-1999
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Technical regulations of soy sauce with process of high-salt-diluted state fermentation
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SB/T 10313-1999
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Technical regulations of soy sauce with solid-liquid state fermentation
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SB/T 10314-1999
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Methods of sampling and rules of test
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SB/T 10315-1999
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Enumeration of spore
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SB/T 10316-1999
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Determination of the rate of conidis germination
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SB/T 10317-1999
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Measurement of proteinase activity
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SB/T 10318-1999
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Analysis of ammoniacal nitrogen
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SB/T 10319-1999
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Determination of digestibility of steamed material
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SB/T 10320-1999
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Detection of N-type protein
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SB/T 10321-1999
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Sample preparation of water soluble matter
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SB/T 10322-1999
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Detection of pH
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SB/T 10323-1999
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Measurement of color intensity
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SB/T 10324-1999
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Fish Sauce
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SB/T 10325-1999
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Condiment terminology. Bean products
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SB/T 10326-1999
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Determination of saltfree solids
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SB/T 10327-1999
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Sweet ice
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SB/T 10327-2008
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Frozen drinks. Sweet ice
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SB/T 10328-1999
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The assessment qualification of China famous master and great master for cuisine, photography and hairdressing ＆ beauty industries
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SB/T 10329-2000
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Decorating cake
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SB/T 10330-2000
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Garlic bolt
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SB/T 10331-2000
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Tomato
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SB/T 10332-2000
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Chinese cabbage
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SB/T 10333-2000
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Terminology specifications general requirement for supermarket and convenience store company management
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SB/T 10334-2000
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Headquarters management specifications general requirement for supermarket and convenience store company management
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SB/T 10335-2000
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Outlet management specifications general requirement for supermarket and convenience store company management
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SB/T 10336-2012
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Blended soy sauce
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SB/T 10337-2012
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Blended vinegar
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SB/T 10339-2000
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Household conduit booster pump
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SB/T 10340-2000
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Foods individually quick freezing freezer
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SB/T 10342-2000
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Spiral type foods quick freezing freezer
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SB/T 10343-2001
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Thermal storage equipment used for cooling
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SB/T 10343-2012
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Performance Rating of Thermal Storage Equipment Used for Cooling
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SB/T 10344-2001
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Foods plate freezer
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SB/T 10345.1-2001
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Refrigerating systems and heat pumps. Safety and environmental requirements. Part 1: Basic requirements, definitions, classification and selection criteria
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SB/T 10345.1-2012
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Refrigerating systems and heat pumps. Safety and environmental requirements. Part 1: Basic requirements, definitions and classification
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SB/T 10345.2-2001
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Refrigerating systems and heat pumps. Safety and environmental requirements. Part2: Design, constraction, testing, marking and documentation
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SB/T 10345.2-2012
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Refrigerating systems and heat pumps. Safety and environmental requirements. Part 2: Design, construction, testing, marking and documentation
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SB/T 10345.3-2001
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Refrigerating systems and heat pumps. Safety and environmental requirements. Part3: Installation site and personal protection
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SB/T 10345.3-2012
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Refrigerating systems and heat pumps. Safety and environmental requirements. Part 3: Installation site and personal protection
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SB/T 10345.4-2001
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Refrigerating systems and heat pumps. Safety and environmental requirements. Part4: Operation, maintenance, repair and recovery
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SB/T 10345.4-2012
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Refrigerating systems and heat pumps. Safety and environmental requirements. Part 4: Operation, maintence, repair and recovery
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SB/T 10346-2008
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Candy classify
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SB/T 10347-2008
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Pressed candy
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SB/T 10348-2002
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Garlic
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SB/T 10349-2002
|
Evaluation standardization of grade for household electrical appliance service center
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SB/T 10349-2015
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Rating standard for household electrical appliances of chain maintenance service organization
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SB/T 10351.1-2002
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(Cantonese-style moon cake moon cake)
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SB/T 10351.2-2002
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(Beijing-style moon cake moon cake)
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SB/T 10351.3-2002
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(Soviet-style moon cake moon cake)
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SB/T 10352-2003
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Basic Requirements for Inspection of Laboratory for Slaughtering and Processing Livestock and Poultry
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SB/T 10353-2003
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(Vocational skills appraisal job specification; pig slaughtering and processing Vocational Skill Standards)
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SB/T 10353-2011
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Profession standard and technique requirement for the job in the slaughter establishment
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SB/T 10354-2002
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Refrigerating systems and heat pumps. System flow diagrams and piping instrument diagrams Layout and symbols
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