 |
Chinese Classification
Professional Classification
ICS Classification
Latest
Value-added Services
|
|
| Chinese National Standard List: Flavoring materials |
|
SB/T 10300-1999 Condiment terminology—Vinegar
Issued on: 1999-04-15 Translation Price(USD): 95.0 |
|
GB/T 7900-1987 White pepper
Issued on: 1987-06-04 Translation Price(USD): |
|
SB/T 10322-1999 Detection of pH
Issued on: 1999-04-15 Translation Price(USD): 95.0 |
|
SB/T 10295-1999 Condiment terminology - Synthesize
Issued on: 1999-4-15 Translation Price(USD): 120.0 |
|
SB/T 10319-1999 Determination of digestibility of steamed material
Issued on: 1999-4-15 Translation Price(USD): 70.0 |
|
GB/T 32734-2016 Fenugreek
Issued on: 2016-06-14 Translation Price(USD): 60.0 |
|
SB/T 10754-2012 Mayonnaise
Issued on: 2012-8-1 Translation Price(USD): 180.0 |
|
SB/T 226-2007 General specification for food machinery_Technical requirements for welded and riveted components
Issued on: 2007-03-28 Translation Price(USD): 244.0 |
|
GB 18187-2000 Fermentde vinegar
Issued on: 2000-09-01 Translation Price(USD): 75.0 |
|
SB/T 10756-2012 PAO CAI
Issued on: 2012-8-1 Translation Price(USD): 180.0 |
| Tel: +86-10-8572 5655 | Fax: +86-10-8581 9515 Email: coc@codeofchina.com | |
| Copyright: Beijing COC Tech Co., Ltd. 2008-2040 |