T/CCOA 18-2020 Red-brown palm oil

GB 2716-2005 Hygienic standard for edible vegetable oil GB 2716-2018 Food Safety National Standard Vegetable Oil GB/T 5009.83-2003 Determination of carotene in foods GB 5009.83-2016 National Food Safety Standards: Determination of Carotenoids in Foods GB/T 5009.168-2003 Determination of eicosapentaenoic acid and docosahexaenoic acid in foods GB 5009.168-2016 The National Standard for Food Safety: Determination of Fatty Acids in Foods GB 5009.227-2016 The National Standard for Food Safety: Determination of Peroxide Value in Foods GB 5009.227-2023 The National Standard for Food Safety: Determination of Peroxide Value in Foods GB 5009.229-2016 National Food Safety Standard Determination of Acid Value in Foods GB 5009.229-2025 National standard for food safety - Determination of acid value in food GB 5009.236-2016 The national standard for food safety: Determination of moisture and volatile matter in animal and vegetable fats and oils GB/T 5524-1985 Inspection of vegetable oils Methods for sampling and sample reduction GB/T 5524-2008 Animal and vegetable fats and oils—Sampling GB/T 5525-1985 Inspection of vegetable oils Methods for identification of transparency,colour,odour and taste GB/T 5525-2008 Vegetable fats and oils—Method for identification of transparency,odor and flavor GB/T 5526-1985 Inspection of vegetable oils Methods for determination of specific gravity GB/T 5526-2024 Animal and vegetable fats and oils—Determination of relative density GB/T 5527-1985 Inspection of vegetable oils—Methods for determination of refractive index GB/T 5527-2010 Animal and vegetable fats and oils—Determination of refractive index GB/T 5527-2024 Animal and vegetable fats and oils—Determination of refractive index GB/T 5532-1995 Vegetable oils—Determination of iodine value GB/T 5532-2008 Animal and vegetable fats and oils—Determination of iodine value GB/T 5532-2022 Animal and vegetable fats and oils—Determination of iodine value GB/T 5534-1995 Animal and vegetable oils and fats—Determination of saponification value GB/T 5534-2008 Animal and vegetable fats and oils—Determination of saponification value GB/T 5534-2024 Animal and vegetable fats and oils—Determination of saponification value GB/T 5535.1-1998 Animal and vegetable fats and oils—Determination of unsaponifiable matter—Part 1:Method using diethyl ether extraction (Reference method) GB/T 5535.1-2008 Animal and vegetable fats and oils—Determination of unsaponifiable matter—Part 1:Method using diethyl ether extraction GB/T 5535.2-1998 Animal and vegetable fats and oils—Determination of unsaponifiable matter—Part 2:Rapid method using hexane extraction GB/T 5535.2-2008 Animal and vegetable fats and oils—Determination of unsaponifiable matter—Part 2:Method using hexane extraction GB/T 5536-1985 Inspection of vegetable oils Methods for determination of melting point GB 7718-1994 General standard for the labelling of foods GB 7718-2004 General standard for the labeling of prepackaged foods GB 7718-2011 Food Safety National Standards Prepackaged Food Label General Rules GB 7718-2025 National standard for food safety: General rules for labeling of prepackaged foods GB/T 15687-1995 Oils and fats—Preparation of test sample GB/T 15687-2008 Animal and vegetable fats and oils—Preparation of test sample GB/T 15688-1995 Animal and vegetable oils and fats—Determination of insoluble impurities content GB/T 15688-2008 Animal and vegetable fats and oils—Determination of insoluble impurities content GB/T 15688-2024 Animal and vegetable fats and oils—Determination of insoluble impurities content GB/T 17374-1998 Sales package of edible vegetable oil GB/T 17374-2008 Sales package of edible vegetable oil GB/T 17374-2024 Sales package of edible vegetable oils GB 28050-2011 National Food Safety Standards: General Rules for Nutrition Labeling of Prepackaged Foods GB 28050-2025 National Standards for Food Safety: General Rules for Nutrition Labeling of Prepackaged Foods GB/T 5536-2025 Inspection of vegetable oils—Methods for determination of melting point GB/T 5525-2025 Vegetable fats and oils—Method for identification of transparency,odour and taste