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2. Other English version GB Standards are not ready translated, only after get your order, then we translate them, time usually need 3-5 days . |
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GB 4789.38-2012 National Food Safety Standard-Food microbiology - Examination of Escherichia coli counts - 英文版 |
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GB 4789.34-2012 National Food Safety Standard-Identification of Bifidobacteria by Food Microbiological Examination - 英文版 |
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GB 28404-2012 National Food Safety Standard - Determination of α - Linolenic Acid, Eicosapentaenoic Acid, Docosapentaenoic Acid and Docosahexaenoic Acid in the Health Food - 英文版 |
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GB 4789.5-2012 National Food Safety Standard-Microbiological Examination of Food Hygiene - Examination of Shigella - 英文版 |
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GB 11677-2012 National Food Safety Standard - Water-based Modified Epoxy Resin Coating on the Inner Wall of Pop Can - 英文版 |
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GB 28301-2012 National Food Safety Standard-Riboflavin 5’-sodium phosphate - 英文版 |
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GB 14880-2012 National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods - 英文版 |
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GB 28260-2011 National Food Safety Standard-Food Avermectin and other 85 kinds of pesticide maximum residue limits - 英文版 |
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GB 19295-2011 National Food Safety Standard - Quick-frozen Food Made of Wheat Flour and Rice - 英文版 |
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GB 28050-2011 National Food Safety Standard-General rules for nutrition labeling of prepackaged foods - 英文版 |
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GB 26687-2011 National Food Safety Standard - General Rule of Compound Food Additives - 英文版 |
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GB 7718-2011 National Food Safety Standard --Standard for nutrition labelling of prepackaged foods - 英文版 |
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GB 2761-2011 National Food Safety Standards – Maximum levels of mycotoxins in foods - 英文版 |
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GB 2760-2011 National Food Safety Standards – Standards for Uses of Food Additives - 英文版 |
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GB/Z 16682.2-2010 Information technology - Framework and taxonomy of international standardized profiles - Part 2: Principles and taxonomy for OSI Profiles - 英文版 |
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GB/Z 16682.1-2010 Information technology - Framework and taxonomy of international standardized profiles - Part 1: General principles and documentation framework - 英文版 |
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GB 14752-2010 National Food Safety Standard-Food Additives-Vitamin B2 (riboflavin) - 英文版 |
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GB 5413.39-2010 National Food Safety Standard-Milk and dairy products - Determination of non - fat milk solids - 英文版 |
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GB 5413.38-2010 National Food Safety Standard-Determination of freezing point of raw milk - 英文版 |
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GB 5413.37-2010 National Food Safety Standard-Determination of aflatoxin M1 in milk and milk products - 英文版 |
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GB 5413.36-2010 National Food Safety Standard-Infant and young children - Determination of trans fatty acids in foods and dairy products - 英文版 |
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GB 5413.35-2010 National Food Safety Standard-Determination of β - carotene in infant foods and dairy products - 英文版 |
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GB 5413.34-2010 National Food Safety Standard-Milk and milk products - Determination of acidity - 英文版 |
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GB 5413.33-2010 National Food Safety Standard-Determination of relative density of raw milk - 英文版 |
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GB 5413.30-2010 National Food Safety Standard-Milk and dairy products - Determination of the degree of impurity - 英文版 |
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GB 5413.29-2010 National Food Safety Standard-Determination of solubility in foods and dairy products for infants and young children - 英文版 |
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GB 5413.27-2010 National Food Safety Standard-Infant and young children - Determination of fatty acids in foods and dairy products - 英文版 |
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GB 22031-2010 National Food Safety Standard-Determination of citrate added to cheese and processed cheese products - 英文版 |
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GB 5413.26-2010 National Food Safety Standard-Infant and young children - Determination of taurine in foods and dairy products - 英文版 |
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GB 5413.25-2010 National Food Safety Standard-Infant and young children - Determination of inositol in foods and dairy products - 英文版 |
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