zhong guo shi pin tian (8 résultats)

paperback. Etat : New. Paperback Pages Number: 90 Language: Chinese brand work is an important task of the relationship Corporation to build a comprehensive international energy companies. the relationship to the company's external and internal image. but also to enhance cohesion and core competitiveness. Identifies as the core of the China Petroleum and brand architecture since the end of 2004 since it was launched by the visual language to enhance public awareness and understanding of Chinese oil. to enhance rapi.

paperback. Etat : New. Paperback.Pub Date:2022-06-01 Pages:132 Language:Chinese Publisher:China Medical Science and Technology Press's control of the safety risks in the use of cosmetics requires that cosmetics production and operation enterprises have a basic sense of social responsibility. strictly abide by relevant laws and regulations. and continuously Improving the level of technology and management also requires strict supervision by drug regulatory authorities. and also requires consumers to improve their aw.

paperback. Etat : New. Paperback.Pub Date:2022-06-01 Pages:132 Language:Chinese Publisher:China Medical Science and Technology Press's control of the safety risks in the use of cosmetics requires that cosmetics production and operation enterprises have a basic sense of social responsibility. strictly abide by relevant laws and regulations. and continuously Improving the level of technology and management also requires strict supervision by drug regulatory authorities. and also requires consumers to improve their aw.

paperback. Etat : New. Language:Chinese.Pages Number: 612 Publisher : China Light Industry Press Pub. Date :1996-12. The manual points remarks. part of the theory and Appendix III. Remarks brief definition of food additives. development profile. and classification of species. as well as the beneficial effects of food additives. hazards. and safe use of such trade-offs. The theory according to China s food additives and classification code (12493-90) in the order of categories were introduced in China as of 1998 per.

Hardcover. Etat : New. Language:Chinese.Author:ZHONG GUO YU DIAO SHI DIAO ZUO PIN TIAN GONG JIANG DIAN CANG JI BIAN WEI HUI.Binding:HardCover.Publisher:Geological Publishing House; 1 edition (September.

paperback. Etat : New. Paperback Pages Number: 371 Language: Chinese. Like farming birds Yun. venture-dimensional storm. Gather the Kyushu public hands. the oil pure. poverty research. Loyalty and Qiu. and Chunhua acacia. Natural. oasis in a wide Gobi lush: lead thousands of miles. so hope the bright field plump. The feelings of the villagers. the situation is more the Tianshan light snow: to win. Chi-rich Xinjiang thick Chuo edge. The heart of India. the situation connected to the pride and strong. the heaven revo.

paperback. Etat : New. Language:Chinese.Paperback. Publisher: China Railway Publication Date: 2013-08-01 ISBN: 9787113172404 Words: Pages: 281 Edition: 1 Binding: Folio: 16 Weight: 0.4kg Editor Shi Tiansheng. Ma Jianhong. Wang Rundong editor of China Modern History Concise Guide is intended to prepare for China's modern history to the late General Information Title: A Concise Guide to Modern Chinese History (higher education teaching personnel training project of the 21st century) Price: 34 yuan Author: Ma Jianhong.

Hardcover. Etat : New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.HardCover. Pub Date: 2012 Pages: 1373 Language: Chinese in Publisher: China Light Industry Press national Eleventh Five-Year Important Books: Food Additives Handbook (3rd Edition) including general monographs and Appendix three parts. General Description of the definition of food additives and development overview. varieties and classification. function. toxicity assessment. use. and food additives supervision and management. On press our permission to use the 23 categories of food additive functional classes of food additives in China were introduced 23 major categories. including: acidity regulator. anti-caking agents. defoamers. antioxidants. bleaches. leavening agents. candy gum basal agent substances. colorants. color retention agents. emulsifiers. enzymes. flavor enhancers. flour treatment agents. coating agents. water retention agents. nutrition enhancers. preservatives. stabilizers and coagulants. sweeteners. thickener with spices and food industry. food processing aids. and other varieties are not included within the above categories. Turn each specific varieties by name (alias). coding. chemical structure. character. function. production methods. quality standards. methods of identification. toxicology basis and use elaborate. Candy gum in basic agent material describes only the varieties of natural rubber. synthetic rubber. resins and waxes; enzyme preparations introduction of the more common varieties of the enzyme preparation. Food with spices. many varieties of permission to use the limited space. this manual only common natural food with spices and synthetic food with about 400 kinds of spices to be introduced. The final chapter of the monograph The use of food additives approved for use in China and use the chapter by functional categories of food additives listed in each category are listed in tabular form in accordance with the the food additive Chinese name Chinese Phonetic Alphabet Sort our list of food additives and their use allows the use of the scope and use. according to GB 2760-2011 national food safety standards of food additives using a standard GB 14880-2012 food fortifier health standards and the Ministry of Health in 2010 No. 16 and No. 23 is reasonable. The appendix reproduces China formally promulgated the Food Safety Law of the People's Republic of China. Food Safety Law of the People's Republic of China Regulations for the Implementation. new varieties of food additives management approach. Project of the 11th Five-Year National Important Books: Food Additives Handbook (3rd Edition) available for food. health. chemicals. medicine. commerce. foreign trade department of engineering and technical personnel and management. marketing personnel use. but also for food and food additives. scientific research. production. application. teaching. supervision. inspection and reference. Contents: definition of first General. food additives. food additives Development of three varieties of food additives and classification Fourth. the beneficial effects of food additives and five. the hazards of food additives and six. the pros and cons of food additives weigh VII. toxicity assessment of food additives and eight. the use of food additives and the maximum use nine. supervision and management of food additives second monograph a acidity regulator (a) of acetic acid (acetate) (b) adipic acid (III) hydroxide malic acid (g) hydrochloric acid (VIII) lactic acid (IX) (X) partial tartaric acid (XI) phosphoric acid (XII). calcium (IV) calcium lactate (E) and citric acid (VI) fumarate potassium carbonate (13) sodium acetate potassium hydroxide. potassium bicarbonate (xiv) (xv) (xvi) of sodium carbonate (xvii) citric acid sodium (xviii) bicarbonate. sodium (sodium sesquicarbonate) (xix) L ( +) - tartaric acid (XX) tartaric acid (21 a) potassium citrate (xxii) potassium phosphate (xxiii) sodium citrate. anti-caking.