美利体育登录入口官网

食品微生物学 方法 11.4：食物链微生物学 微生物检验的测试样品、初始悬浮液和十进制稀释液的制备 杂项产品制备的具体规则（ISO 6887-4:2017 MOD）

Food microbiology, Method 11.4: Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, MOD)

地理标志产品 汤池老酱

Geographical indication product Tangchi old sauce

食品安全地方标准 醪糟（甜酒）

Food Safety Local Standard Fermented Glutinous Rice (Sweet Wine)

食品安全地方标准 香酥辣椒

Food Safety Local Standard Crispy Pepper

食品安全国家标准 食品微生物学检验 总则

National Food Safety Standard General Rules for Microbiological Inspection of Food

辣木叶粉

Moringa leaf powder

食品链微生物学 测试样品的制备、初始悬浮液和十级稀释液的准备以供微生物学检查 第4部分：杂类产品制备的具体规定（ISO 6887-4:2017）

Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017)

刺梨系列产品 刺梨果脯

Prickly pear series products Preserved prickly pear

工业大麻仁（火麻仁）蛋白粉

Cannabis Fructus Protein Powder

沂蒙山五香花生米

Yimeng Mountain Spiced Peanut Kernels

香菇酱

mushroom sauce

富硒蜂蜜制品

Selenium-enriched honey products