Standard No. |
Title |
Price(USD) |
Delivery |
Status |
Add to Cart |
SN/T 0976-2000 |
Rules for the inpection of oil fried fruit and vegetables crisp for import and export |
$224.00 |
via email in 1~3 business day |
abolished2012-11-16,2012-11-16,2000-12-31 |
|
SN/T 1042-2002 |
Rules of inspection for export prepared jujube |
$100.00 |
via email in 1~3 business day |
valid,,2002-6-1 |
|
SN/T 1046-2002 |
Rules for the inspection frozen strawberry for export |
$90.00 |
via email in 1~3 business day |
valid,,2002-6-1 |
|
SN/T 1055-2002 |
Method for the determination of fenbutatin oxide residues in nuts for export-Atomic absorption spectrophotometric method |
$180.00 |
via email in 1~3 business day |
abolished2017-12-22,,2002-6-1 |
|
SN/T 1114-2002 |
Determination of diniconazole residues in fruits for import and export |
$160.00 |
via email in 1~3 business day |
superseded,2015-5-1,2002-11-1 |
|
SN/T 1115-2002 |
Method for the determination of oxadiazon residues in fruits for import and export |
$180.00 |
via email in 1~3 business day |
superseded,2017-6-18,2002-11-1 |
|
SN/T 1388-2004 |
Rules for the inspection of cocount juice for export |
$90.00 |
via email in 1~3 business day |
abolished2017-03-01,2017-3-1,2004-12-1 |
|
SN/T 1577-2005 |
Rules for the quarantine of walnutkernels for import and export |
$224.00 |
via email in 1~3 business day |
abolished2017-12-22,,2005-12-1 |
|
SN/T 1734-2006 |
Inspection of 4 6-dinitro-cresol residues in fruits for import and export-GC-MS method |
$210.00 |
via email in 1~3 business day |
superseded,2017-6-18,2006-8-16 |
|
T/CI 169-2023 |
Technical specification for processing of condensed juice from Siraitia grosvenorii |
|
via email in business day |
valid,, |
|
T/GZSX 055.10-2019 |
|
|
via email in business day |
valid,,2019-10-20 |
|
T/GZSX 055.9-2019 |
|
|
via email in business day |
valid,,2019-10-20 |
|
ZB B 66004-1990 |
|
|
via email in business day |
valid,,1990-10-1 |
|
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* Related standard quantity: * Page quantity: *
Current: * First
Previous
[6][7][8][9][10][11]
Next
End
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