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T/SCAQ 001-2023 火锅毛肚 2023-09-14 2023-10-01

T/CAPSCA 0001-2023 农产品仓储保鲜冷库验收及检测方法 2023-02-15 2023-03-01

T/GSSCA 003-2022 甘肃烹饪（面点、餐饮服务）大师、名师评定标准 2022-08-18 2022-10-16

T/GSSCA 001-2022 甘肃省餐饮反食品浪费行为规范 2022-08-18 2022-10-16

T/SCAQ 010-2023 火锅食材毛肚 2023-10-25 2023-11-01

T/SCAQ 008-2023 火锅食材黄喉 2023-10-25 2023-11-01

T/SCAPCA 001-2023 四川省预制菜冷链配送指南 2023-12-04 2023-12-15

T/SCAQ 005-2023 火锅食材生产企业质量提升指南 2023-10-25 2023-11-01

T/YSCAA 1-2022 元氏石榴 2022-08-08 2022-08-21

T/SCAQ 014-2023 火锅食材火锅底料 2023-10-25 2023-11-01

CAC/RCP 18-1978 Recommended International Code of Hygienic Practice for Molluscan Shellfish

CX-STAN 222-2001 STANDARD FOR CRACKERS FROM MARINE AND FRESHWATER FISH, CRUSTACEAN AND MOLLUSCAN SH

Codex Stan 84-1981 Codex Standard For Sweetened Concentrated Labrusca Type Grape Juice Preserved Exclusively By Physical Means

(EU) No 441/2012 amending Annexes II and III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for bifenazate, bifenthrin, boscalid, cadusafos, chlorantraniliprole, chlorothalonil, clothianidin,

(EU) No 520/2011 Amending Annexes Ii And Iii To Regulation (Ec) No 396/2005 Of The European Parliament And Of The Council As Regards Maximum Residue Levels For Benalaxyl, Boscalid, Buprofezin, Carbofuran, Carbosulfan, Cypermethrin, Fluopicolide, Hexythiaz

Ponceau 4R（CI Food Red 7; Cochineal Red A; New Coccine; Brilliant Scarlet; CI (1975) No. 16255; INS No. 124）丽春红4R

Cross-Linked Sodium Carboxymethyl Cellulose（Cross-Linked Carboxymethyl Cellulose, Cross-Linked Sodium CMC, Cross-Linked CMC, Croscarmellose Sodium, Cross-Linked Cellulose Gum; INS No. 468）

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