ObsoleteGo to latest versionGB 5009.202-2016

GB/T 7102.2-1994Method for determination of polar compounds in edible vegetable oils used in frying food (English PDF)

食用植物油煎炸过程中的极性组分(PC)的测定方法

GB/T 7102.2 | Evolution and historical versions

Std ID	Title	Status
GB 5009.202-2016	National Food Safety Standard - Determination of polar components (PC) in edible oils	Valid
GB/T 5009.202-2003	Determination of polar compouds in edible vegetable oils used in frying food	Obsolete
GB/T 7102.2-1994	Method for determination of polar compounds in edible vegetable oils used in frying food	Obsolete

GB/T 7102.2-1994 is obsolete. It has been replaced by GB/T 5009.202-2003. This page sells the obsolete edition, for projects and contracts that still cite it.

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Issued by

Ministry of Health of the People's Republic of China

Level / Type

National · Recommended

Issue date

August 10, 1994

Implementation date

August 10, 1994

Scope

GB/T 7102.2-1994 is the English-translated version of 食用植物油煎炸过程中的极性组分(PC)的测定方法.

GB/T 7102.2-1994 is the Chinese national standard "Method for determination of polar compounds in edible vegetable oils used in frying food". It was issued on August 10, 1994 by the Ministry of Health of the People's Republic of China, and took effect on August 10, 1994. It is obsolete: it has been replaced by GB/T 5009.202-2003.

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Document preview — GB/T 7102.2-1994

National Standard of the People's Republic of China

Issued by: Ministry of Health of the People's Republic of China

Document data

1 Document data

Sector: National standard (Recommended).

Issuing body: Ministry of Health of the People's Republic of China.

Date of issue: 1994-08-10.

Date of implementation: 1994-08-10.

Status: obsolete, replaced by GB/T 5009.202-2003.

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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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