DB43/T 2531-2022 畜牧用棒香通用技术条件
DB43/T 2531-2022 Animal husbandry bamboo stick incense general technical requirements
基本信息
发布历史
-
2022年12月
研制信息
- 起草单位:
- 起草人:
- 出版信息:
- 页数:12页 | 字数:- | 开本: -
内容描述
ICS65.100.10
CCSG25
43
湖南省地方标准
DB43/T2531—2022
畜牧用棒香通用技术条件
Generaltechnicalspecificationforstickincenseused
inanimalhusbandry
2022-12-09发布2023-03-09实施
湖南省市场监督管理局发布
DB43/T2531—2022
目次
前言························································································································Ⅲ
1范围·····················································································································1
2规范性引用文件······································································································1
3术语和定义············································································································1
4要求·····················································································································1
5试验方法···············································································································2
6检验规则···············································································································4
7标志、包装、运输、贮存、使用说明···········································································4
参考文献····················································································································6
I
DB43/T2531—2022
II
DB43/T2531—2022
前言
本文件按照GB/T1.1—2020《标准化工作导则第1部分:标准化文件的结构和起草规则》的规
定起草。
请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。
本文件由湖南省工业和信息化厅提出并归口。
本文件起草单位:益阳市产商品质量监督检验研究院、湖南省杀虫产品质量监督检验中心、益阳市
资阳区棒香行业商会、益阳市资阳区何氏棒棒蚊香加工厂、湖南省谦航现代农业科技有限公司、湖南正
智标准咨询有限公司、湖南省益阳市资阳区禹字棒香厂、湖南省益阳市牧康棒香有限公司、湖南阳记生
物科技有限公司、益阳市资阳区颖宝棒香厂、湖南金艾达现代农业科技有限公司、益阳市资阳区艾迭棒
香厂、益阳市亮斌生物科技厂、益阳市三牧生物科技有限公司、益阳市资阳区鹉鸽棒香制造厂。
本文件主要起草人:赵亮军、程水连、陈雪昱、熊斌、杨泉、彭俊阳、刘雁、谢振宇、何震洲、胡
科华、李胜、鲁若雨、胡应兵、阳建国、龚少华、王梦金、鲁建斌、郭亮斌、陈武强、何武。
定制服务
推荐标准
- T/CCPEF 018-2016 中国生态良品 野生蓝莓果酒 2016-10-11
- T/NXFSA 007S-2021 道地宁夏枸杞子 白尖枸杞 2021-01-18
- T/QLY 078-2022 贵州小吃 贵州牛肉粉(安顺风味)烹饪技术规范 2022-11-28
- T/FYCY 007-2021 汾州筵席 火候的掌握和使用 2021-01-01
- T/TQLYCYFD 1-2021 煎粘豆包 2020-12-20
- T/FYCY 273-2023 汾阳宴 热菜系列:双椒走地鸡烹饪工艺规范 2023-04-01
- T/ZJCSXH 4-2023 湛江菜菜品烹制指南 2023-07-11
- T/JLCY 002-2021 客家菜 蕉岭五福临门烹饪工艺规范 2021-12-15
- T/BSYS 004-2016 博山菜 博山汆丸子 2016-12-27
- T/CZSPTXH 280-2024 潮州菜 贡菜焗龙虾烹饪工艺规范 2024-09-25