HY/T 0455.1-2024 海洋生态修复成效评估技术规范 第1部分：总则
HY/T 0455.1-2024 Technical specification for effectiveness assessment of marine ecological restoration—Part 1:General
基本信息
本文件适用于海洋生态修复的成效评估工作。
发布历史
-
2024年09月
研制信息
- 起草单位：
- 自然资源部第三海洋研究所
- 起草人：
- 戴娟娟、方婧、蔡灵、吴耀建、欧阳玉蓉、戚洪帅、赖敏
- 出版信息：
- 页数：20页 | 字数：23 千字 | 开本： 大16开
内容描述
ICS07.060
CCSA45
中华人民共和国海洋行业标准
HY/T0455.1—2024
海洋生态修复成效评估技术规范
第1部分：总则
Technicalspecificationforeffectivenessassessmentof
marineecologicalrestoration—Part1：General
2024⁃09⁃13发布2024⁃12⁃01实施
中华人民共和国自然资源部发布
HY/T0455.1—2024
目次
前言··························································································································Ⅲ
引言··························································································································Ⅳ
1范围·······················································································································1
2规范性引用文件········································································································1
3术语和定义··············································································································1
4总体原则和要求········································································································1
5评估工作流程····································································································
定制服务
推荐标准
- T/OTOP 1010-2022 低聚果糖啤酒 2022-02-25
- T/SPAQ 0016S-2023 坛贮老酒生产与追溯要求 2023-12-07
- T/QLY 101-2022 贵州小吃 兴义刷把头烹饪技术规范 2022-11-28
- T/NDAS 55-2021 福鼎小吃 福鼎肉燕制作规范 2021-12-30
- T/GXAS 136-2020 地理标志农产品象州红米加工技术规程 2020-12-28
- T/NMCYXH 03-2021 蒙餐酒店餐馆装潢设计规范 2021-10-08
- T/YCXCYHYXH T/YCCY 002-2021 阳城毛头丸制作规范 2021-03-20
- T/YAASS 04-2021 烤花生仁加工技术规程 2021-07-08
- T/LXCY 1.38-2021 岚县土豆宴 炒菜类：烧肉炒土豆烹饪工艺规范 2021-09-01
- T/LXCY 1.6-2021 岚县土豆宴 炒菜类：黄金搭档（土豆丝炒黄小米）烹饪工艺规范 2021-09-01