GB/T 45304-2025 Active National standards

GB/T 45304-2025 Dried parsley

GB/T 45304-2025 Dried parsley

Publish Date: 2025-02-28 Implement Date: 2025-09-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 28.00

Out of stock

Basic Information

Standard Code: GB/T 45304-2025

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices, seasonings, and related products

ICS Name: Spices and seasonings

Publish Date: 2025-02-28

Implement Date: 2025-09-01

Pages: 8 pages

Scope

This document specifies the quality requirements for dried parsley, as well as packaging, labeling, storage, and transportation requirements, and describes sampling methods and inspection methods.
This document is applicable to the processing, production, scientific research, and trade of dried parsley products, among other things.

Development Information

Word Count: 12 Thousand words Pages: 8 pages

Referenced Standards

GB/T 5009.3-2003 Determination of moisture in foods GB 5009.3-2010 National food safety standard Determination of moisture in foods GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods GB/T 5009.4-2003 Determination of ash in foods GB 5009.4-2010 National food safety standard Determination of ash in foods GB 5009.4-2016 National standard for food safety: Determination of ash in food GB/T 5009.10-2003 Determination of crude fiber in vegetable foods 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 12729.3-1991 Spices and condiments—Preperation of a ground sample for analysis GB/T 12729.3-2008 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.3-2020 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.4-1991 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) GB/T 12729.4-2020 Spices and condiments—Determination of degree of fineness of grinding(hand sieving method) 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 30385-2013 Spices and condiments—Determination of volatile oil content

Adopt standards

ISO 20377:2018

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