LS/T 3268-2020Moringa oleifera leaf powder (English PDF)
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Issued by
National Grain and Material Reserves Administration
Level / Type
National · Recommended
Issue date
November 19, 2020
Implementation date
May 19, 2021
Scope
LS/T 3268-2020 (Moringa oleifera leaf powder) is available as an English-translated PDF.
LS/T 3268-2020 — This document establishes the terms and definitions, quality requirements, inspection methods, inspection rules, signs, labels, packaging, storage and transportation of Moringa leaf powder: The requirement to lose: This document is applicable to Moringa oleifera that is made from the feathery compound leaves of Moringa tree as the raw material and processed by sorting, washing, dehydrating, drying, crushing, and packaging: Leaf powder:
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Document preview — LS/T 3268-2020
National Standard of the People's Republic of China
- ICS
- 67.040
- Classification
- B 20
Issued by: National Grain and Material Reserves Administration
Contents
- Document data1
Document data
International classification (ICS): 67.040.
Chinese classification (CCS): B20.
Estimated length of the Chinese original: 666 words.
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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.
Referenced standards
Normative references
- GB/T 191Graphical symbols marking for handling and storage of packages
- GB 4789.1National food safety standard - Food Microbiological Examination: General Guideline
- GB 4789.2National food safety standard - Microbiological examination of food: Aerobic plate count
- GB 4789.3National food safety standard - Food microbiological examination: Enumeration of coliforms
- GB 5009.3National food safety standard - Determination of Moisture Content in Foods
- GB 5009.4National food safety standard - Determination of Ash in Foods
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Related Standards
GB 28050-2025 — National food safety standard - General rules for the nutrition labelling of prepackaged foods
GB 4789.1-2016 — National food safety standard - Food Microbiological Examination: General Guideline
GB 4789.10-2016 — National food safety standard - Food microbiological examination - Staphylococcus aureus
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LS/T 3268-2020
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