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SN/T 0697-2014Determination of oxamyl residue in meat and meat product for export (English PDF)

出口肉及肉制品中杀线威残留量的测定

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Issued by

The General Administration of Quality Supervision, Inspection and Quarantine

Level / Type

National · Recommended

Issue date

December 1, 2014

Implementation date

May 1, 2015

Scope

SN/T 0697-2014 is the English-translated version of 出口肉及肉制品中杀线威残留量的测定.

SN/T 0697-2014 — This standard specifies the determination of the killer residues in exported meat and meat products by liquid chromatography-mass spectrometry/HPLC and HPLC. method.

This standard applies to the determination of the amount of chlorpyrifos residues in pork, beef, lamb, chicken, and sausage.

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Document preview — SN/T 0697-2014

National Standard of the People's Republic of China

ICS: 67.120
Classification: X 22
Replacing: SN 0697-1997

Issued by: The General Administration of Quality Supervision, Inspection and Quarantine

What this standard covers1
Document data2
Standards quoted by this document3

What this standard covers

This standard specifies the export of meat and meat products OXAMYL Determination of Residual liquid chromatography - mass spectrometry/mass spectrometry and HPLC methods. This standard applies to export pork, beef, mutton, chicken, sausage in oxamyl resi

Document data

International classification (ICS): 67.120.

Chinese classification (CCS): X22.

Estimated length of the Chinese original: 24,286 words.

Supersedes the earlier edition SN 0697-1997.

Standards quoted by this document

GB/T 6682

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 16 pages — is available in the English PDF.

Referenced standards

Normative references

GB/T 6682Water for analytical laboratory use - Specification and test methods

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