GB/T 12729.6-2008Spices 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 5009.3-2016 | National Food Safety Standard - Determination of Moisture Content in Foods | Valid |
| GB/T 12729.6-2008 | Spices and condiments - Determination of moisture content - Entrainment method | Obsolete |
GB/T 12729.6-2008 is obsolete. It has been replaced by GB 5009.3-2016. This page sells the obsolete edition, for projects and contracts that still cite it.
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Issued by
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China
Level / Type
National · Recommended
Issue date
July 16, 2008
Implementation date
November 1, 2008
Scope
GB/T 12729.6-2008 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 12729.6-2008 is the Chinese national standard "Spices and condiments - Determination of moisture content - Entrainment method".
It was issued on July 16, 2008 by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and the Standardization Administration of China, and took effect on November 1, 2008. It is obsolete: it has been replaced by GB 5009.3-2016.
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Document preview — GB/T 12729.6-2008
National Standard of the People's Republic of China
Issued by: General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China
Contents
- Document data
1 Document data
Sector: National standard (Recommended).
Issuing body: General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China.
Date of issue: 2008-07-16.
Date of implementation: 2008-11-01.
Status: obsolete, replaced by GB 5009.3-2016.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — all pages — is available in the English PDF.
Referenced standards
Cited by
- SN/T 0231-2015Rules for the inspection of dried chilli for export
- LY/T 1930-2010Dreid leaves of rosemary (Rosemarinus officinalis L.) for production of essential oil and antioxidant
- GB/T 22266-2008Curry powder
- GB/T 22293-2008Ginger and its oleoresins - Determination of the main pungent components （gingerols and shogaols）- Method using high-performance liquid chromatography
- NY/T 703-2003Safflower
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Related Standards
GB/T 12729.7-2008 — Spices and condiments -- Determination of total ash
GB/T 12729.5-1991 — Spices and condiments--Determination of extraneous matter content
GB/T 12729.7-1991 — Spices and condiments--Determination of total ash
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GB/T 12729.6-2008
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