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GB/T 5525-2008 PDF English


Search result: GB/T 5525-2008_English: PDF (GB/T5525-2008)
Standard IDContents [version]USDSTEP2[PDF] delivered inName of Chinese StandardStatus
GB/T 5525-2008English70 Add to Cart 0-9 seconds. Auto-delivery. Vegetable fats and oils -- Method for identification of transparency, odor and flavor Valid
GB/T 5525-1985English190 Add to Cart 0-9 seconds. Auto-delivery. Inspection of vegetable oils--Methods for identification of transparency, colour, odour and taste Obsolete
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GB/T 5525-2008: PDF in English (GBT 5525-2008)

GB/T 5525-2008 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.200.10 X 14 Replacing GB/T 5525-1985 Vegetable Fats and Oils – Method for Identification of Transparency, Odor and Flavor ISSUED ON. MARCH 6, 2008 IMPLEMENTED ON. AUGUST 1, 2008 Issued by. General Administration of Quality Supervision, Inspection and Quarantine; Standardization Administration of PRC. Table of Contents Foreword ... 3 1 Scope ... 4 2 Normative References ... 4 3 Terms and Definitions ... 4 4 Preparation of Test Sample ... 4 5 Identification of Transparency ... 4 6 Identification of Odor and Flavor ... 5 Foreword This Standard modifies GB/T 5525-1985 Inspection of Vegetable Oils; Methods for Identification of Transparency, Colour, Odour and Taste. Compared with GB/T 5525-1985, this Standard adds the applicable scope of method, and deletes the methods for identification of colour. This Standard replaces GB/T 5525-1985 since the date of implementation. This Standard was proposed by the State Administration of Grain. This Standard shall be under the jurisdiction of National Standardization Technical Committees of Grain & Oil. Drafting organizations of this Standard. Research Institute of the State Grain Administration, and Xi’an Quality Supervision, Inspection and Test Center for Oil and Fat Foods, and Fodder of the State Grain Administration. Chief drafting staffs of this Standard. Xue Yalin, Zhang Rui, and Luan Xia. Vegetable Fats and Oils – Method for Identification of Transparency, Odor and Flavor 1 Scope This Standard specifies the method for identification of the transparency, odor and flavor of the vegetable fats and oils. This Standard is only applicable for the identification of the transparency, odor and flavor of the vegetable fats and oils. 2 Normative References The following documents contain the provisions which, through reference in this Standard, become the provisions of this Standard. For dated references, their subsequent amendments (excluding corrigendum) or revisions do not apply to this Standard. However, the parties who enter into agreement based on this Standard are encouraged to investigate whether the latest versions of these documents are applicable. For undated reference documents, the latest versions apply to this Standard. GB/T 15687 Oils and Fats - Preparation of Test Sample 3 Terms and Definitions 3.1 Transparency The degree to which light can transmit. 4 Preparation of Test Sample Prepare the test sample as per the GB/T 15687, and the sample needn’t filtering. 5 Identification of Transparency 5.1 Instrument and apparatus ......
 
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.