GB/T 12729.6-2008 Replaced National standards

GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method)

GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method)

Publish Date: 2008-07-16 Implement Date: 2008-11-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 12729.6-2008

Standard Type: National standards

Standard Status: Replaced

is_force_gb: no

CCS Name: Spices, seasonings, and related products

ICS Name: Spices and seasonings

Publish Date: 2008-07-16

Implement Date: 2008-11-01

Pages: 4 pages

Scope

This part of GB/T 12729 specifies the method for determining the moisture content of spices and seasonings. This part is applicable to the determination of the moisture content of spices and seasonings.

Development Information

Word Count: 6 Thousand words Pages: 4 pages

Same series standard

GB/T 12729.1-2008 Spices and condiments—Nomenclature GB/T 12729.2-2008 Spices and condiments—Sampling GB/T 12729.3-2008 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.4-2008 Spices and condiments—Determination of degree of fineness of grinding(hand sieving method) GB/T 12729.5-2008 Spices and condiments—Determination of extraneous matter content GB/T 12729.7-2008 Spices and condiments—Determination of total ash GB/T 12729.8-2008 Spices and condiments—Determination of water-insoluble ash GB/T 12729.9-2008 Spices and condiments—Determination of acid-insoluble ash GB/T 12729.10-2008 Spices and condiments—Determination of ethanol-soluble extract GB/T 12729.11-2008 Spices and condiments—Determination of cold water-soluble extract GB/T 12729.12-2008 Spices and condiments—Determination of non-volatile ether extract GB/T 12729.13-2008 Spices and condiments—Determination of filth

Replace the following standards

GB/T 12729.6-1991 Spices and condiments—Determination of moisture content—Entrainment method

Superseded by the following standards

GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods

Referenced Standards

GB/T 12729.2-1991 Spices and condiments—Sampling GB/T 12729.2-2008 Spices and condiments—Sampling GB/T 12729.2-2020 Spices and condiments—Sampling GB/T 12729.3-1991 Spices and condiments—Preperation of a ground sample for analysis GB/T 12729.3-2008 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.3-2020 Spices and condiments—Preparation of a ground sample for analysis

Adopt standards

ISO 939:1980

Related Standards

GB/T 7652-1987 Replaced

GB/T 7652-1987 Star anise

Publish Date: 1987-04-17

GB/T 12729.10-1991 Replaced

GB/T 12729.10-1991 Spices and condiments—Determination of ethanol—Soluble extract

Publish Date: 1991-02-14

GB/T 12729.11-1991 Replaced

GB/T 12729.11-1991 Spices and condiments—Determination of cold—Water soluble extract

Publish Date: 1991-02-14

GB/T 12729.1-1991 Replaced

GB/T 12729.1-1991 Spices and condiments—Nomenclature first list

Publish Date: 1991-02-14

GB/T 12729.12-1991 Replaced

GB/T 12729.12-1991 Spices and condiments—Determination of non—Volatile ether extract

Publish Date: 1991-02-14

GB/T 12729.13-1991 Replaced

GB/T 12729.13-1991 Spices and condiments—Determination of filth

Publish Date: 1991-02-14