GB/T 12729.4-2008 Replaced National standards

GB/T 12729.4-2008 Spices and condiments—Determination of degree of fineness of grinding(hand sieving method)

GB/T 12729.4-2008 Spices and condiments—Determination of degree of fineness of grinding(hand sieving 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 12729.4-2008

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 of determining the grinding fineness of spices and seasonings by hand sieving. This part is applicable to the determination of the grinding fineness of spices and seasonings.

Development Information

Word Count: 5 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 12729.5-2008 Spices and condiments—Determination of extraneous matter content GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method) 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 12729.4-1991 Spices and condiments—Determination of degree of fineness of grinding—Hand sieving method

Superseded by the following standards

GB/T 12729.4-2020 Spices and condiments—Determination of degree of fineness of grinding(hand sieving method)

Referenced Standards

GB/T 6003.1-1997 Test sieves of metal wire cloth GB/T 6003.1-2012 Test sieves—Technical requirements and testing—Part 1:Test sieves of metal wire cloth GB/T 6003.1-2022 Test sieves—Technical requirements and testing—Part 1:Test sieves of metal wire cloth

Adopt standards

ISO 3588:1977

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