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

GB 5009.2-2016 Food Safety National Standards: Determination of Food Relative Density GB 5009.4-2016 National standard for food safety: Determination of ash in food GB 5009.5-2016 National Standards for Food Safety - Determination of Protein in Foods GB 5009.6-2016 The National Standard of Food Safety: Determination of Fat in Foods GB 5009.7-2016 National Standards for Food Safety: Determination of Reducing Sugars in Foods GB 5009.8-2016 National standard for food safety: Determination of fructose, glucose, sucrose, maltose, and lactose in food GB 5009.9-2016 Food Safety National Standard Determination of Starch in Foods GB 5009.22-2016 The National Standard for Food Safety: Determination of Aflatoxins B and G in Foods GB 5009.24-2016 The Determination of Aflatoxins M Group in Foods: National Standards for Food Safety GB 5009.25-2016 The Determination of Zearalenone in Foods: National Standards for Food Safety GB 5009.26-2016 The Determination of N-Nitrosamines in Foods: National Standards for Food Safety GB 5009.27-2016 National Standards for Food Safety: Determination of Benzo(a)pyrene in Foods GB 5009.28-2016 The National Standard for Food Safety: Determination of Benzoic Acid, Sorbic Acid, and Sodium Acesulfame in Foods GB 5009.31-2016 National Standards for Food Safety: Determination of Hydroxybenzoic Acid Esters in Foods GB 5009.32-2016 National Standards for Food Safety: Determination of Nine Antioxidants in Foods GB 5009.33-2016 National Standards for Food Safety - Determination of Nitrite and Nitrate in Foods GB 5009.34-2016 National standard for food safety: Determination of sulfur dioxide in food GB 5009.35-2016 The National Standards for Food Safety: Determination of Synthetic Colorants in Foods GB 5009.36-2016 National Standards for Food Safety: Determination of Cyanide in Foods GB 5009.42-2016 The measurement of national food safety standards for salt indicators GB 5009.43-2016 GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Foods GB 5009.82-2016 National Food Safety Standards: Determination of Vitamins A, D, and E in Foods GB 5009.83-2016 National Food Safety Standards: Determination of Carotenoids in Foods GB 5009.84-2016 National Standards for Food Safety - Determination of Vitamin B1 in Foods GB 5009.85-2016 The Determination of Vitamin B2 in Foods Under the National Standard of Food Safety GB 5009.86-2016 National standard for food safety: Determination of ascorbic acid in food GB 5009.87-2016 National Standards for Food Safety - Determination of Phosphorus in Foods GB 5009.89-2016 The national standard for food safety: Determination of niacin and nicotinamide in food GB 5009.90-2016 The National Standard for Food Safety: Determination of Iron in Foods GB 5009.92-2016 National Standards for Food Safety: Determination of Calcium in Foods GB 5009.96-2016 The Determination of Ochratoxin A in Foods: National Standards for Food Safety GB 5009.97-2016 National Food Safety Standards: Determination of Sodium Cyclohexylaminesulfonate in Foods GB 5009.111-2016 The National Standards for Food Safety: Determination of Desoxypyridinoline and its Acylated Derivatives in Foods GB 5009.118-2016 The National Standard for Food Safety: Determination of T-2 Toxin in Foods GB 5009.120-2016 The National Standard for Food Safety: Determination of Sodium Acid Palmitate and Calcium Acid Palmitate in Foods GB 5009.121-2016 Determination of Dehydroacetic Acid in Foods: National Standards for Food Safety GB 5009.124-2016 The National Standard for Food Safety: Determination of Amino Acids in Foods GB 5009.128-2016 GB 5009.137-2016 The National Standard for Food Safety: Determination of Antimony in Foods GB 5009.141-2016 National Food Safety Standards: Determination of Attractiveness Red in Foods GB 5009.149-2016 The National Standards for Food Safety: Determination of Zhizhi Yellow in Foods GB 5009.150-2016 The National Standard for Food Safety: Determination of Red Rice Pigment in Foods GB 5009.153-2016 National standard for food safety: Determination of phytic acid in food GB 5009.154-2016 The National Standard for Food Safety: Determination of Vitamin B6 in Foods GB 5009.156-2016 GB 5009.157-2016 National Standards for Food Safety: Determination of Organic Acids in Foods GB 5009.158-2016 The National Standards for Food Safety: Determination of Vitamin K1 in Foods GB 5009.168-2016 The National Standard for Food Safety: Determination of Fatty Acids in Foods GB 5009.169-2016 The National Standard for Food Safety: Determination of Taurine in Foods GB 5009.179-2016 National Food Safety Standards: Determination of Trimethylamine in Foods GB 5009.181-2016 National standard for food safety: Determination of malonaldehyde in food GB 5009.185-2016 The Determination of Expansin in Foods Under National Standards for Food Safety GB 5009.189-2016 The Determination of Mushroom Toxin in Foods (Mycotoxins) for National Standards of Food Safety GB 5009.191-2016 Determination of the Content of Chloropropanols and Their Fatty Acid Esters in Foods: National Standards for Food Safety GB 5009.198-2016 National standard for food safety: Determination of amnesic shellfish toxins in shellfish GB 5009.202-2016 The Determination of Polar Components (PC) in Edible Oils: National Standards for Food Safety GB 5009.206-2016 GB 5009.208-2016 National Standards for Food Safety: Determination of Biogenic Amines in Foods GB 5009.209-2016 The National Standard for Food Safety: Determination of Zearalenone in Foods GB 5009.210-2016 Determination of Pantothenic Acid in Foods: National Standard for Food Safety GB 5009.212-2016 National standard for food safety: Determination of diarrheogenic shellfish toxins in shellfish GB 5009.213-2016 National standard for food safety - Determination of paralytic shellfish toxins in shellfish species GB 5009.215-2016 The National Standard for Food Safety: Determination of Organic Tin in Foods GB 5009.222-2016 National Standards for Food Safety: Determination of Gymnasturine in Foods GB 5009.224-2016 Food Safety National Standards: Determination of Trypsin Inhibitor Activity in Soy Products GB 5009.225-2016 National standard for food safety: Determination of ethanol concentration in alcohol GB 5009.226-2016 Determination of Peroxide Residual Amount in Food (Safety National Standards for Food) GB 5009.227-2016 The National Standard for Food Safety: Determination of Peroxide Value in Foods GB 5009.228-2016 National Food Safety Standards: Determination of Volatile Acidity Nitrogen in Foods GB 5009.229-2016 National Food Safety Standard Determination of Acid Value in Foods GB 5009.230-2016 National Food Safety Standards: Determination of Carbohydrate Content in Food by Carbonyl Content Measurement GB 5009.231-2016 National Food Safety Standards Determination of Volatile Phenolic Residues in Aquatic Products GB 5009.232-2016 The National Standard for Food Safety: Determination of Formic Acid in Fruits, Vegetables, and Their Products GB 5009.233-2016 The Determination of Free Mineral Acids in Vinegar Safety National Standards for Foods GB 5009.234-2016 The national standard for food safety: Determination of ammonium salts in food GB 5009.235-2016 The National Standard for Food Safety: Determination of Amino Acid Nitrogen in Food GB 5009.236-2016 The national standard for food safety: Determination of moisture and volatile matter in animal and vegetable fats and oils GB 5009.237-2016 Food Safety National Standards: Determination of pH of Food GB 5009.238-2016 National standard for food safety - Determination of moisture activity in food GB 5009.239-2016 National Standards for Food Safety: Determination of Acidity in Foods GB 5009.240-2016 National standard for food safety - Determination of fumonisin in food GB 5009.243-2016 The National Standard for Food Safety: Determination of Polycyclic Aromatic Hydrocarbons in High-temperature Cooked Foods GB 5009.244-2016 The National Standard for Food Safety: Determination of Chlorine Dioxide in Foods GB 5009.245-2016 Determination of Polyglycitic in Foods with National Standard of Food Safety GB 5009.246-2016 The National Standards for Food Safety: Determination of Titanium Dioxide in Foods GB 5009.247-2016 The National Standards for Food Safety: Determination of Neotrebites in Foods GB 5009.248-2016 The Determination of Lutein in Foods According to the National Standards of Food Safety GB 5009.249-2016 GB 5009.250-2016 National standard for food safety: Determination of ethyl maltol in food GB 5009.251-2016 National Food Safety Standards: Determination of 1,2-Propylene Glycol in Foods GB 5009.252-2016 The National Standard for Food Safety: Determination of Acetylpropionic Acid in Foods GB 5009.253-2016 Determination of perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) in animal source foods under national standards for food safety GB 5009.254-2016 National Food Safety Standards Determination of Polydimethylsiloxane in Animal and Plant Oils and Fats GB 5009.255-2016 The national standard for food safety: Determination of fructans in food GB 5009.256-2016 National Food Safety Standards: Determination of Multiple Phosphoric Acids in Foods GB 5009.257-2016 The National Standard for Food Safety: Determination of Trans Fatty Acids in Foods GB 5009.258-2016 The National Standard for Food Safety: Determination of Cottonseed Oil in Foods GB 5009.259-2016 The National Standard for Food Safety: Determination of Biotin in Foods GB 5009.260-2016 The National Standard for Food Safety: Determination of Copper Malate in Foods GB 5009.261-2016 National Food Safety Standards: Determination of Neurotoxic Shellfish Toxins in Bivalves GB 5009.262-2016 National Food Safety Standards: Determination of Solvent Residues in Foods GB 5009.263-2016 The National Standards for Food Safety: Determination of Aspartame and Aminobutyrin in Foods GB 5009.264-2016 The national standard for food safety: Determination of benzyl benzoate in food GB 5009.265-2016 National Food Safety Standards: Determination of Polynuclear Aromatic Hydrocarbons in Foods GB 5009.266-2016 The National Standard for Food Safety: Determination of Methanol in Foods GB 5009.267-2016 National Standards for Food Safety: Determination of Iodine in Foods GB 5009.268-2016 National Standards for Food Safety: Determination of Multiple Elements in Foods GB 5009.269-2016 National Standards for Food Safety - Determination of talc in food GB 5009.270-2016 The National Standards for Food Safety: Determination of Inositol in Foods GB 5009.271-2016 The national standard for food safety: Determination of phthalates in food GB 5009.272-2016 The national standard for food safety: Determination of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol in food GB 5009.273-2016 The National Standard for Food Safety: Determination of Microcystins in Aquatic Products GB 5009.274-2016 National Food Safety Standards Determination of Western Canadian Poisonous Toxins in Aquatic Products GB 5009.275-2016 The National Standards for Food Safety: Determination of Boric Acid in Foods GB 5009.276-2016 National standard for food safety - Determination of glucose lactate-δ-syn- lactate in food GB 5009.277-2016 Determination of sodium diacetate in food: National standard for food safety GB 5009.278-2016 The National Standard for Food Safety: Determination of Ethanedianediamide tetraacetic acid salts in food GB 5009.279-2016 National Standards for Food Safety - Determination of Xylitol, Sorbitol, Maltose Tartaric Acid in Foods

GB 5009.3-2010 National food safety standard Determination of moisture in foods GB/T 12087-2008 Starch—Determination of moisture content—Oven-drying method GB/T 18798.3-2008 Instant tea in solid form—Part 3:Determination of moisture content GB/T 21305-2007 Cereals and cereal products—Determination of moisture content—Routine reference method GB/T 5497-1985 Inspection of grain and oilseeds Methods for determination of moisture content GB/T 8304-2013 Tea—Determination of moisture content GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method) GB/T 9695.15-2008 Meat and meat products—Determination of moisture content GB/T 8858-1988 Method for determination of dry matter and water content in fruit and vegetable products SN/T 0919-2000 The moisture content determination method for imported and exported tea