NY/T 748-2003 Green food—Legume vegetables

NY/T 748-2012 Green food, bean vegetables

GB/T 5009.11-2003 Determination of total arsenic and abio-arsenic in foods GB 5009.11-2014 The National Standards for Food Safety: Determination of Total Arsenic and Inorganic Arsenic in Foods GB 5009.11-2024 National Food Safety Standards: Determination of Total and Inorganic Arsenic in Foods GB/T 5009.12-2003 Determination of lead in foods GB 5009.12-2010 National food safety standard Determination of lead in foods GB 5009.12-2017 The National Standards for Food Safety: Determination of Lead in Foods GB 5009.12-2023 The National Standards for Food Safety: Determination of Lead in Foods GB/T 5009.15-2003 Determination of cadmium in foods GB 5009.15-2014 The National Standard for Food Safety: Determination of Cadmium in Foods GB 5009.15-2023 National Standards for Food Safety: Determination of Cadmium in Foods GB/T 5009.17-2003 Determination of total mercury and organic-mercury in foods GB 5009.17-2014 National Food Safety Standards: Determination of Total Mercury and Organic Mercury in Foods GB 5009.17-2021 National Standards for Food Safety: Determination of Total Mercury and Organic Mercury in Foods GB/T 5009.18-2003 Determination of fluorine in foods GB/T 5009.20-2003 Determination of organophosphorus pesticide residues in foods GB/T 5009.105-2003 Determination of chlorothalonil residues in cucumber GB/T 5009.110-2003 Determination of cypermethrin,fenvalerate and deltamethrin residues in vegetable foods GB/T 5009.126-2003 Determination of triadimefon residues in vegetable foods GB/T 5009.188-2003 Determination of thiophanate-methyl,carbendazim in vegetables and fruits GB/T 6195-1986 Determination of vitamin C in vegetables and fruits(2,6-dichloro-indophenol titration method) GB/T 8855-1988 Fresh fruits and vegetables—Sampling GB/T 8855-2008 Fresh fruits and vegetables—Sampling GB/T 8856-1988 Method for determination of crude protein in fruit and vegetable products NY/T 391-2000 Green food—Technical conditions for environmental of area NY/T 655-2002 Green food—Solanaceous fruits NY/T 658-2002 Green food—General rule of packaging NY/T 391-2021 Green food and the quality of the production environment NY/T 391-2013 Green food production environment quality NY/T 655-2020 NY/T 655-2020 Green Food: Tomato and Pepper Vegetables NY/T 655-2012 Green food and eggplant and tomato vegetables NY/T 658-2015 NY/T 658-2015 General Guidelines for Packaging of Green Foods GB 5009.18-2025 GB/T 8855-2025 Fresh fruits and vegetables—Sampling