GB/T 12729.6-2008
Spices and condiments.Determination of moisture content(entrainment method) (English Version)

Standard No.

GB/T 12729.6-2008

Language

Chinese, Available in English version

Release Date

2008

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China

Status

Be replaced 2017-03

Replace By

GB 5009.3-2016

Latest

GB 5009.3-2016

Replace

GB/T 12729.6-1991

Scope

This part of GB/T 12729 specifies the determination method for the moisture content of spices and condiments. This section applies to the determination of the moisture content of spices and condiments.

GB/T 12729.6-2008 Referenced Document

• GB/T 12729.2 Spices and condiments—Sampling*， 2020-03-31 Update
• GB/T 12729.3 Spices and condiments—Preparation of a ground sample for analysis*， 2020-04-28 Update

GB/T 12729.6-2008 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 12729.6-2008 Spices and condiments.Determination of moisture content(entrainment method) was changed to GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food.

GB/T 12729.6-2008 -All Parts