GB/T 15691-2008 General Techniques and Standards for Spices and Condiments

GB/T 15691-2008 General Techniques and Standards for Spices and Condiments

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Basic Information
  • Translated By:ChemLinked
  • Release Date:Jul 16, 2008
    Implement Date:Nov 01, 2008
     
  • Pages:16
    Format:Electronic Edition (Adobe PDF)
    Language:EN&CN
  • Created on:Jan 28, 2019
    Last Updated On:Jan 28, 2019
     
Background

This standard specifies the terms, product classification, raw material requirements, technical requirements, test methods, inspection rules and marking, packaging, transportation, storage and shelf life of ground and granular plant-based spices and condiments.

Contents

1 Scope
2 Normative References
3 Terms and Definitions
4 Product Classification
5 Raw Material Requirements
6 Technical Requirements
7 Test Method
8 Inspection Rules
9 Marking, Packaging, Transportation, Storage and Shelf Life