T/LTXH 001-2023 "Gifted Hetao" regional public brand yellow persimmons

GB/T 191-2000 Packaging—Pictorial marking for handling of goods GB/T 191-2008 Packaging—Pictorial marking for handling of goods GB 2762-2005 Maximum levels of contaminants in foods GB 2762-2012 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2762-2017 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2762-2022 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2763-2005 Maximum residue limits for pesticides in food GB 2763-2012 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2014 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2016 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2019 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2021 National food safety standard—Maximum residue limits for pesticides in food GB 2763.1-2018 National Food Safety Standards Maximum Residual Limitations of 43 Pesticides, including Paraquat, in Foods GB/T 5009.86-2003 Determination of total ascorbic acid in fruits, vegetables and derived products—Flourometric method and colorimetric method GB 5009.86-2016 National standard for food safety: Determination of ascorbic acid in food GB/T 6920-1986 Water quality—Determination of pH value—Glass electrode method 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 12456-1990 Method for determination of total acid in foods GB/T 12456-2008 Determination of total acid in foods GB 12456-2021 The National Standard for Food Safety: Determination of Total Acid in Foods GB 14881-1994 General hygienic regulation for food enterprises GB 14881-2013 Food Safety National Standards General Hygiene Practice for Food Production 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 HJ 637-2012 Water quality determination of oil and animal/vegetable fats by infrared spectrophotometry HJ 637-2018 Water quality determination of oil and animal/vegetable fats by infrared spectrophotometry HJ 828-2017 Water quality: Determination of Chemical Oxygen Demand using Dichromate Method NY/T 53 NY/T 391-2000 Green food—Technical conditions for environmental of area NY/T 391-2021 Green food and the quality of the production environment NY/T 391-2013 Green food production environment quality NY/T 393-2020 Green food pesticide use guidelines NY/T 394-2023 Green food fertilizer usage guidelines NY/T 889-2004 Determination of Available Potassium and Slow-acting Potassium Content in Soil NY/T 1055-2006 NY/T 1055-2006 Green Food Product Inspection Rules NY/T 1055-2015 NY/T 1055-2015 Green Food Product Inspection Rules NY/T 2637-2014 NY/T 2637-2014 Fruits and Vegetables Determination of Soluble Solids Content by Refractometer Method GB/T 191-2025 Graphical symbols marking for handling and storage of packages GB 2762-2025 Food Safety National Standards for Contaminant Limits in Foods GB 14881-2025 Food Safety National Standards General Hygiene Practice for Food Production \nNY/T 1055-2025 Green Food Product Inspection Rules