GB/T 18415-2001
Active
T/ZZB Q022-2020
Active
Group standards
T/ZZB Q022-2020 Determination of Sulfur Dioxide in Food by Distillation-Inductively Coupled Plasma Atomic Emission Spectroscopy Method
T/ZZB Q022-2020 Determination of Sulfur Dioxide in Food by Distillation-Inductively Coupled Plasma Atomic Emission Spectroscopy Method
Price:
$ 20.00
Basic Information
Standard Code:
T/ZZB Q022-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Health, safety, and labor protection
ICS Name:
General methods for food testing and analysis
Publish Date:
2020-01-13
Implement Date:
2020-01-19
Scope
Main technical content: This standard specifies the method of determining sulfur dioxide in foods such as preserved fruits, dried vegetables, rice noodles, vermicelli, edible fungi, wine, and fruit wine using inductively coupled plasma emission spectrometry. This standard is applicable to the determination of sulfur dioxide in foods such as preserved fruits, dried vegetables, rice noodles, vermicelli, edible fungi, wine, and fruit wine
Development Information
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GB/T 18525.4-2001
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