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NY/T 455-2001 Active Industry standards-Agriculture

NY/T 455-2001 Pepper

NY/T 455-2001 Pepper

Publish Date: 2001-08-20 Implement Date: 2001-11-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: NY/T 455-2001
Standard Type: Industry standards
Standard Status: Active
is_force_gb: no
CCS Name: Spices, seasonings, and related products
ICS Name: -
Publish Date: 2001-08-20
Implement Date: 2001-11-01
Pages: 7 pages

Development Information

Word Count: 10 Thousand words Pages: 7 pages

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 12729.5-1991 Spices and condiments—Determination of extraneous matter content GB/T 12729.5-2008 Spices and condiments—Determination of extraneous matter content GB/T 12729.5-2020 Spices and condiments—Determination of extraneous matter content GB/T 12729.6-1991 Spices and condiments—Determination of moisture content—Entrainment method GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method) GB/T 12729.7-1991 Spices and condiments—Determination of total ash GB/T 12729.7-2008 Spices and condiments—Determination of total ash GB/T 12729.12-1991 Spices and condiments—Determination of non—Volatile ether extract GB/T 12729.12-2008 Spices and condiments—Determination of non-volatile ether extract GB/T 12729.13-1991 Spices and condiments—Determination of filth GB/T 12729.13-2008 Spices and condiments—Determination of filth GB/T 17527-1998 Determination method of pepper essential oils content GB/T 17527-2009 Determination of pepper essential oils content GB/T 17528-1998 Determination of piperine content—Spectrophotometric method GB/T 17528-2009 Determination of piperine content—Method using HPLC

Adopt standards

ISO 959-1:1989 ISO 959-2:1989

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