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| Position: Chinese Standard in English/GB/T 14612-1993 |
| GB/T 14612-1993 Bread baking quality of wheat flour－Sponge dough method (English Version) | |||
| Standard No.: | GB/T 14612-1993 | Status: | superseded remind me the status change |
| Target Language: | English | File Format: | |
| Word Count: | 4000 words | Translation Price(USD): | 120.0 remind me the price change |
| Implemented on: | 1994-7-1 | Delivery: | via email in 1~3 business day |
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| Standard No.: | GB/T 14612-1993 |
| English Name: | Bread baking quality of wheat flour－Sponge dough method |
| Chinese Name: | 小麦粉面包烘焙品质试验法 中种发酵法 |
| Chinese Classification: | B20 Cereal crop and forage crop in general |
| Professional Classification: | GB National Standard |
| Source Content Issued by: | CSBTS |
| Issued on: | 1993-09-05 |
| Implemented on: | 1994-7-1 |
| Status: | superseded |
| Superseded by: | GB/T 14612-2008 Inspection of grain and oils - Bread baking test of wheat flour - Sponge-dough method |
| Superseded on: | 2009-1-1 |
| Target Language: | English |
| File Format: | |
| Word Count: | 4000 words |
| Translation Price(USD): | 120.0 |
| Delivery: | via email in 1~3 business day |