GB/T 23183-2009 (English Version) PDF

Standard No.: GB/T 23183-2009
Language: Chinese, Available in English version
Release Date: 2009
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Latest: GB/T 23183-2009

Scope: This standard specifies the technical requirements, test methods, inspection rules and requirements for marking, labeling, packaging, transportation and storage of paprika. This standard applies to chili powder as defined in 3.1. This standard does not apply to seasoned paprika.

GB/T 23183-2009 Referenced Document

GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
GB/T 12729.6 Spices and condiments.Determination of moisture content(entrainment method)
GB/T 12729.7 Spices and condiments.Determination of total ash
GB/T 12729.9 Spices and condiments.Determination of acid-insoluble ash
GB/T 191 Packaging.Pictorial marking for handling of goods
GB/T 19681 The method for the determination of Sudan dyes in foods-High performance liquid chromatography
GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
GB/T 5009.12 Determination of lead in foods
JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update