GB/T 14454.7-2008 English Version, GB/T 14454.7-2008 Fragrance/Flavor substances—Determination of freezing point (English Version)

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GB/T 14454.7-2008 Fragrance/Flavor substances—Determination of freezing point (English Version)
Standard No.:	GB/T 14454.7-2008	Status:	valid remind me the status change Email:
Target Language:	English	File Format:	PDF
Word Count:	5000 words	Translation Price(USD):	140.0 remind me the price change Email:
Implemented on:	2008-11-1	Delivery:	via email in 1~3 business day

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Standard No.:	GB/T 14454.7-2008
English Name:	Fragrance/Flavor substances—Determination of freezing point
Chinese Name:	香料冻点的测定
Chinese Classification:	Y41 Fragrances and flavors
Professional Classification:	GB National Standard
ICS Classification:	71.100.60 71.100.60 Essential oils 71.100.60
Source Content Issued by:	AQSIQ
Issued on:	2008-07-15
Implemented on:	2008-11-1
Status:	valid
Superseding:	GB/T 14454.7-1993 香料冻点的测定
Target Language:	English
File Format:	PDF
Word Count:	5000 words
Translation Price(USD):	140.0
Delivery:	via email in 1~3 business day

GB/T 14454.7-2008 is referred in:

Standard

GB/T 14454.7-2008 Fragrance/Flavor substances—Determination of freezing point (English Version)
Standard No.	GB/T 14454.7-2008
Status	valid
Language	English
File Format	PDF
Word Count	5000 words
Price(USD)	140.0
Implemented on	2008-11-1
Delivery	via email in 1~3 business day

Detail of GB/T 14454.7-2008

Standard No.

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Chinese Classification

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ICS Classification

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Superseding

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Introduction of GB/T 14454.7-2008

GB/T 14454的本部分规定了测定香料冻点、用冻点法测定香料中黄樟油素含量、用邻甲酚冻点法
测定香料中桉叶素含量的方法。
本部分适用于香料冻点的测定，亦适用于对黄樟油素含量在69%以上的精油及单离香料中黄樟油素含量的测定和对桉叶素含量在45.6%以上的精油及单离香料中桉叶素含量的测定。

Contents of GB/T 14454.7-2008

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