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食品标准排行
1
GB 2760-2014 食品安全国家标准 食品添加剂使用标准
2
GB 7718-2011 食品安全国家标准 预包装食品标签通则
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GB 5749-2006 生活饮用水卫生标准
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GB 2760-2011 食品安全国家标准 食品添加剂使用标准
5
GB 2762-2012 食品安全国家标准 食品中污染物限量
6
GB 28050-2011 食品安全国家标准 预包装食品营养标签通则
7
GB 4789.2-2010 食品安全国家标准 食品微生物学检验 菌落总数测定
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JJF 1070-2005 定量包装商品净含量计量检验规则
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GB 4789.3-2010 食品安全国家标准 食品微生物学检验 大肠菌群计数
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GB 29921-2013 食品安全国家标准 食品中致病菌限量
名称
更新日期
2011-01-12
AOAC Official Method 955.14 Testing Disinfectants against Salmonella Choleraesuis Use-Dilution Method First Action 1955 Final Action 1959 Revised 2006
2011-01-10
AOAC Official Method 953.13 Dehydroacetic Acid in Cheese Spectrophotometric Method First Action 1953 Final Action 1977
2011-01-10
AOAC Official Method 952.09 Propyl Gallate in Food Colorimetric Method First Action 1952
2011-01-10
AOAC Official Method 948.23 Reducing Substances (Unfermentable) in Molasses Titrimetric Method First Action 1948 Final Action
2011-01-10
AOAC Official Method 953.01 Metals in Plants General Recommendations for Emission Spectrographic Methods First Action 1953
2011-01-10
AOAC Official Method 952.21 Sediment in Milk Sediment Test Method First Action 1952 Final Action 1965
2011-01-10
AOAC Official Method 920.202 Manganese, Iodine, Bromine, Arsenic, and Boric Acid in Water Preparation and Separation of Sample First Action 1920 Final Action
2011-01-10
AOAC Official Method 951.01 Cobalt in Plants Nitrosocresol Method First Action 1951 Final Action 1965
2011-01-10
AOAC Official Method 920.164 Spices Preparation of Test Sample Procedure First Action 1920
2011-01-10
AOAC Official Method 950.81 Soluble Matter First Action 1950
2011-01-10
AOAC Official Surplus Method 920.154 Nitrogen (Amino) in Meat First Action Surplus 1975
2011-01-10
AOAC Official Method 950.74 Martius Yellow in Color Additives Titrimetric Method First Action 1950
2011-01-10
AOAC Official Method 920.125 Examination of Fat in Cheese First Action 1920 Final Action
2011-01-10
AOAC Official Method 920.122 Cheese Collection of Samples Procedure First Action 1920
2011-01-10
AOAC Official Method 920.115 Sweetened Condensed Milk First Action 1920 Final Action
2011-01-10
AOAC Official Method 950.65 Volatile Matter in Color Additives Gravimetric Method First Action 1950 Final Action
2011-01-10
AOAC Official Method 940.29 Methylene Chloride Extract (Volatile and Nonvolatile) of Spices Gravimetric Method First Action 1940 Final Action
2011-01-10
AOAC Official Method 938.10 Solids (Alcohol-Insoluble) in Canned Peas Gravimetric Method First Action 1938 Final Action
2011-01-10
AOAC Official Method 950.46 Moisture in Meat First Action 1950
2011-01-10
AOAC Official Method 936.09 Gelatin Dessert Powders First Action 1936 Final Action
2011-01-10
AOAC Official Method 936.06 Glucose in Cacao Products Sichert-Bleyer Method First Action 1936
2011-01-10
AOAC Official Method 948.25 Lead in Color Additives Method III First Action 1948 Final Action
2011-01-10
AOAC Official Method 936.02 Iron in Plants Titrimetric Method First Action 1936 Final Action
2011-01-10
AOAC Official Method 948.24 Lead in Color Additives Method II First Action 1948 Final Action
2011-01-10
AOAC Official Method 935.41 Sampling of Dried Milk Procedure First Action 1935
2011-01-10
AOAC Official Method 934.01 Loss on Drying (Moisture) at 95–100°C for Feeds Dry Matter on Oven Drying at 95–100°C for Feeds First Action 1934 Final Action
2011-01-10
AOAC Official Method 933.04 Lactose in Milk Chocolate First Action 1933 Final Action
2011-01-10
AOAC Official Method 932.07 Citric Acid in Dried Milk First Action 1932 Final Action
2011-01-10
AOAC Official Method 932.06 Fat in Dried Milk First Action 1932 Final Action
2011-01-10
AOAC Official Method 930.30 Ash of Dried Milk First Action 1930 Final Action
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