GB 19696-2005 Replaced National standards force_standard

GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose

Publish Date: 2005-03-23 Implement Date: 2005-08-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB 19696-2005

Standard Type: National standards

Standard Status: Replaced

is_force_gb: yes

CCS Name: Spices, seasonings, and related products

ICS Name: Spices and seasonings, food additives

Publish Date: 2005-03-23

Implement Date: 2005-08-01

Pages: 8 pages

Development Information

Word Count: 13 Thousand words Pages: 8 pages

Superseded by the following standards

GB/T 19696-2008 Product of geographical indication—Pingyin rose

Related Standards

GB/T 18186-2000 Active

GB/T 18186-2000 Fermented soy sauce

Publish Date: 2000-09-01

GB/T 18187-2000 Active

GB/T 18187-2000 Fermented vinegar

Publish Date: 2000-09-01

SC/T 3601-2003 Abolished

SC/T 3601-2003 Oyster sauce

Publish Date: 2003-07-30

SB/T 10431-2007 Abolished

SB/T 10431-2007 Zhacai sauce

Publish Date: 2007-07-24

GB/T 19696-2008 Active

GB/T 19696-2008 Product of geographical indication—Pingyin rose

Publish Date: 2008-10-22

SB/T 10296-2009 Active

SB/T 10296-2009 Wheat paste

Publish Date: 2009-04-02