GB/T 18415-2001
Active
T/CFNA 6512-2020
Active
Group standards
T/CFNA 6512-2020 The method for detecting the residual amount of sulfur dioxide in spices and seasonings
T/CFNA 6512-2020 The method for detecting the residual amount of sulfur dioxide in spices and seasonings
Price:
$ 20.00
Basic Information
Standard Code:
T/CFNA 6512-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food additives and food flavorings
ICS Name:
General methods for food testing and analysis
Publish Date:
2020-12-31
Implement Date:
2021-03-01
Scope
Main technical content: This standard specifies the detection method for the residual amount of sulfur dioxide in spices and seasonings. This standard is applicable to the detection of the residual amount of sulfur dioxide in spices and seasonings. The detection range of this standard is 3–20000 mg/kg. When the sampling amount is 50g, the detection limit of this method is 3mg/kg.
Development Information
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GB/T 18525.4-2001
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