Obsolete

GB/T 12729.6-1991Spices and condiments--Determination of moisture content--Entrainment method (English PDF)

香辛料和调味品水分含量的测定(蒸馏法)

GB/T 12729.6 | Evolution and historical versions

Std ID	Title	Status
GB/T 12729.6-2008	Spices and condiments—Determination of moisture content(entrainment method)	Obsolete
GB/T 12729.6-1991	Spices and condiments--Determination of moisture content--Entrainment method	Obsolete

GB/T 12729.6-1991 is obsolete. It has been replaced by GB/T 12729.6-2008. This page sells the obsolete edition, for projects and contracts that still cite it.

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Issued by

China State Bureau of Technical Supervision

Level / Type

National · Recommended

Issue date

February 14, 1991

Implementation date

October 1, 1991

Scope

GB/T 12729.6-1991 is the English-translated version of 香辛料和调味品水分含量的测定(蒸馏法).

GB/T 12729.6-1991 is the Chinese national standard "Spices and condiments--Determination of moisture content--Entrainment method". It was issued on February 14, 1991 by the China State Bureau of Technical Supervision, and took effect on October 1, 1991. It is obsolete: it has been replaced by GB/T 12729.6-2008.

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Document preview — GB/T 12729.6-1991

National Standard of the People's Republic of China

Issued by: China State Bureau of Technical Supervision

Document data

1 Document data

Sector: National standard (Recommended).

Issuing body: China State Bureau of Technical Supervision.

Date of issue: 1991-02-14.

Date of implementation: 1991-10-01.

Status: obsolete, replaced by GB/T 12729.6-2008.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — all pages — is available in the English PDF.

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