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Chinese Classification
Professional Classification
ICS Classification
Latest
Value-added Services
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| Chinese National Standard List: Flavoring materials |
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GB/T 24399-2009 Soybean paste
Issued on: 2009-9-30 Translation Price(USD): 160.0 |
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SB/T 10525-2009 Shrimp sauce
Issued on: 2009-04-02 Translation Price(USD): 180.0 |
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SB/T 10526-2009 Rib for seasoning
Issued on: 2009-04-02 Translation Price(USD): 180.0 |
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SB/T 10296-2009 Wheat paste
Issued on: 2009-4-2 Translation Price(USD): 180.0 |
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SB/T 10513-2008 Beef powder seasoning
Issued on: 2008-12-29 Translation Price(USD): 100.0 |
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GB/T 22099-2008 Identification method for biogenic acetate acid and synthetic acetate acid
Issued on: 2008-06-25 Translation Price(USD): 150.0 |
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GB/T 21999-2008 Oyster sauce
Issued on: 2008-08-28 Translation Price(USD): 160.0 |
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GB/T 22656-2008 Evaluating specification on the HACCP certification of the condiments processing
Issued on: 2008-12-29 Translation Price(USD): 600.0 |
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GB/T 22266-2008 Curry powder
Issued on: 2008-8-7 Translation Price(USD): 190.0 |
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SB/T 10471-2008 Condiment dealer management manages the norm
Issued on: 2008-09-27 Translation Price(USD): 180.0 |
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GB/T 22267-2008 Whole cumin
Issued on: 2008-8-7 Translation Price(USD): 120.0 |
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SB/T 10485-2008 Seafood powder seasoning
Issued on: 2008-9-27 Translation Price(USD): 100.0 |
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SB/T 10484-2008 Edible mushroom essence seasoning
Issued on: 2008-09-27 Translation Price(USD): 180.0 |
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GB/T 22324.1-2008 Saffron - Part 1:Specification
Issued on: 2008-8-22 Translation Price(USD): 120.0 |
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GB/T 22303-2008 Celery seed
Issued on: 2008-8-1 Translation Price(USD): 70.0 |
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GB/T 22305.1-2008 Cardamom - Part 1: Whore capsules
Issued on: 2008-8-1 Translation Price(USD): 85.0 |
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GB/T 22300-2008 Clove
Issued on: 2008-08-01 Translation Price(USD): 100.0 |
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GB/T 22305.2-2008 Cardamom - Part 2:Seeds
Issued on: 2008-08-01 Translation Price(USD): 120.0 |
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SB/T 10458-2008 Chicken bruillon
Issued on: 2008-7-3 Translation Price(USD): 150.0 |
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GB/T 7900-2008 White pepper
Issued on: 2008-5-4 Translation Price(USD): 85.0 |
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