GB/T 12729.6-1991
Spices and condiments--Determination of moisture content--Entrainment method (English Version)
- Standard No.
- GB/T 12729.6-1991
- Language
- Chinese, Available in English version
- Release Date
- 1991
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Status
- 2008-11
- Replace By
- GB/T 12729.6-2008
- Latest
- GB 5009.3-2016
- Scope
- This standard specifies the determination method for the moisture content of spices and condiments. This standard applies to the determination of the moisture content of spices and condiments.
GB/T 12729.6-1991 history
- 2016 GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food
- 2008 GB/T 12729.6-2008 Spices and condiments.Determination of moisture content(entrainment method)
- 1991 GB/T 12729.6-1991 Spices and condiments--Determination of moisture content--Entrainment method
GB/T 12729.6-1991 -All Parts
GB/T 12729.1-2008 Spices and condiments.Nomenclature
GB/T 12729.10-2008 Spices and condiments.Determination of ethanol-soluble extrat
GB/T 12729.11-2008 Spices and condiments.Determination of cold water-soluble extract
GB/T 12729.12-2008 Spices and condiments.Determination of non-volatile ether extract
GB/T 12729.13-2008 Spices and condiments.Determination of filth
GB/T 12729.2-2020 Spices and condiments—Sampling
GB/T 12729.3-2020 Spices and condiments—Preparation of a ground sample for analysis
GB/T 12729.4-2020 Spices and condiments—Determination of degree of fineness of grinding（hand sieving method）
GB/T 12729.5-2020 Spices and condiments-Determination of extraneous matter content
GB/T 12729.6-2008 Spices and condiments.Determination of moisture content(entrainment method)
GB/T 12729.7-2008 Spices and condiments.Determination of total ash
GB/T 12729.8-2008 Spices and condiments.Determination of water-insoluble ash
GB/T 12729.9-2008 Spices and condiments.Determination of acid-insoluble ash