| Standard No. |
Title |
Price(USD) |
Delivery |
Status |
Add to Cart |
| SN/T 0548.1-2002 |
Determination of 1||3-dichloro-2-propanol and 2||3-dichloro-1-propanol in soy sauce for export |
160.0 |
via email in 1~3 business day |
superseded,2017-6-23,2003-1-1 |
|
| SN/T 1051-2002 |
Rules for the inspection and identification of vinegar for export |
150.0 |
via email in 1~3 business day |
superseded,2018-10-1,2002-6-1 |
|
| SN/T 1002-2001 |
Rules of the inspection of cassia for import and export |
130.0 |
via email in 1~3 business day |
abolished2017-12-22,,2002-6-1 |
|
| GB 18623-2002 |
Zhenjiang vinegar |
120.0 |
via email in 1~3 business day |
superseded2011-11-01,2011-11-1,2002-5-1 |
|
| GB/T 18186-2000 |
Fermented soy sauce |
120.0 |
via email in 1~3 business day |
to be superseded,2026-12-1,2001-9-1 |
|
| GB 18186-2000 |
Fermented soy sauce |
80.0 |
via email in 1~3 business day |
valid,,2001-9-1 |
|
| GB/T 18187-2000 |
Fermentde vinegar |
75.0 |
via email in 1~3 business day |
valid,,2001-9-1 |
|
| GB 18187-2000 |
Fermentde vinegar |
75.0 |
via email in 1~3 business day |
valid,,2001-9-1 |
|
| SB 10337-2000 |
Blended vinegar |
224.0 |
via email in 1~3 business day |
abolished2012-12-01,2012-12-1,2000-12-20 |
|
| SB 10336-2000 |
Blended soy sauce |
224.0 |
via email in 1~3 business day |
superseded2012-12-01,2012-12-1,2000-12-20 |
|
| SB 10338-2000 |
Acid hydrolyzed vegetable protein seasoning |
304.0 |
via email in 1~3 business day |
valid,,2000-12-20 |
|
| SN/T 0859-2000 |
Method for the determination of dehydroacetic acid in soybean sauce for import and export |
155.0 |
via email in 1~3 business day |
superseded,2017-3-1,2000-11-1 |
|
| GB/T 8967-2000 |
Monosodium L-glutamate （99% Wei Jing） |
220.0 |
via email in 1~3 business day |
superseded2007-12-01,2007-12-1,2000-9-1 |
|
| SB/T 10296-1999 |
Wheat paste |
184.0 |
via email in 1~3 business day |
superseded2009-12-01 ,2009-12-1,1999-4-15 |
|
| SB/T 10310-1999 |
Analytic methods of the soybean paste |
104.0 |
via email in 1~3 business day |
superseded2017-03-01,2017-3-1,1999-4-15 |
|
| SB/T 10326-1999 |
Determination of saltfree solids |
70.0 |
via email in 1~3 business day |
valid,,1999-4-15 |
|
| SB/T 10309-1999 |
Soybean paste |
70.0 |
via email in 1~3 business day |
valid,,1999-4-15 |
|
| SB/T 10323-1999 |
Measurement of color intensity |
130.0 |
via email in 1~3 business day |
valid,,1999-4-15 |
|
| SB/T 10299-1999 |
Condiment terminology—Sauce mash |
75.0 |
via email in 1~3 business day |
valid,,1999-4-15 |
|
| SB/T 10304-1999 |
Quality standard of bran vinegar |
70.0 |
via email in 1~3 business day |
valid,,1999-4-15 |
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