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Chinese National Standard Category: Aromatics, seasoner crop and product

English Title: Spices and condiments—Determination of moisture content(entrainment method)
Chinese Title: 香辛料和调味品 水分含量的测定(蒸馏法)
Standard No.: GB/T 12729.6-2008
Category No.: B36
Issued by: AQSIQ,SAC
Issued on: 2008-7-16
Implemented on: 2008-11-1
Status: superseded
Superseded by:GB 5009.3-2016 National Food Safety Standard - Determination of Moisture Content in Foods
Superseded on:2017-3-1
Abolished on:
Superseding:GB/T 12729.6-1991 Spices and condiments-Determinaiton of moisture content-Entrainment method
Word Count:4000 words
Similar Standards: DB11/T 326-2005   DB50/T 44-2001   GH/T 1139-2022   GH/T 1367-2022   GH/T 1366-2022   GH/T 1345-2021   GB/T 22304-2021   GB/T 22301-2021   GH/T 1172-2021   GB/T 12729.3-2020   GB/T 22302-2020   GB/T 12729.2-2020   GB/T 12729.5-2020   GH/T 1294-2020   GH/T 1293-2020   GH/T 1289-2020   GH/T 1286-2020   GH/T 1282-2020   GH/T 1284-2020   GH/T 1285-2020  
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