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[1,"GB/T 17238-2022 鲜、冻分割牛肉","2022-11-01","GB/T 17238-2008"]
[2,"GB/T 17239-2022 鲜、冻兔肉及副产品","2022-11-01","GB/T 17239-2008"]
[3,"GB/T 19676-2022 畜禽肉质量分级 鸡肉","2022-11-01","GB/T 19676-2005"]
[4,"GB/T 27029-2022 合格评定 审定与核查机构通用原则和要求","2022-11-01"]
[5,"GB/T 31277-2022 品牌价值评价 零售业","2022-11-01","GB/T 31277-2014"]
[6,"GB/T 41157-2022 魔芋凝胶食品质量通则","2022-11-01"]
[7,"GB/T 41392-2022 数字化车间可靠性通用要求","2022-11-01"]
[8,"GB/T 41397-2022 生产过程质量控制 故障诊断","2022-11-01"]
[9,"GB/T 41398-2022 显微镜 双目镜筒最低要求","2022-11-01"]
[10,"GB/T 41405.1-2022 果酒质量要求 第1部分：枸杞酒","2022-11-01"]
[11,"GB/T 41406-2022 袋装方便面全自动包装生产线 通用技术要求","2022-11-01"]
[12,"GB/T 41414-2022 消费品在线信誉评价方法","2022-11-01"]
[13,"GB/T 41438-2022 牛肉追溯技术规程","2022-11-01"]
[14,"GB/T 41441.1-2022 规模化畜禽场良好生产环境 第1部分：场地要求","2022-11-01"]
[15,"GB/T 41441.2-2022 规模化畜禽场良好生产环境 第2部分：畜禽舍技术要求","2022-11-01"]
[16,"GB/T 41474-2022 设施管理 运作与维护指南","2022-11-01"]
[17,"GB/T 41486-2022 生活饮用水管道用波纹金属软管","2022-11-01"]
[18,"GB/T 41548-2022 畜禽屠宰加工设备 畜禽肉分割线","2022-11-01"]
[19,"GB/T 41549-2022 油茶皂素质量要求","2022-11-01"]
[20,"GB/T 41550-2022 畜禽屠宰用脱毛剂使用规范","2022-11-01"]
[21,"GB/T 41551-2022 片猪肉激光灼刻标识码、印应用规范","2022-11-01"]
[22,"GB/T 41552-2022 三七林下生态种植技术规程","2022-11-01"]
[23,"DBS45/ 072-2021 食品安全地方标准 灵芝","2022-11-01"]
[24,"DBS52/ 060-2022 食品安全地方标准 天麻","2022-11-08"]
[25,"DBS52/ 061-2022 食品安全地方标准 皂角米","2022-11-08"]
[26,"DBS52/ 062-2022 食品安全地方标准 方便米粉（粉丝）","2022-11-08"]
[27,"DBS52/ 063-2022 食品安全地方标准 醪糟（甜酒）","2022-11-08"]
[28,"DBS52/ 064-2022 食品安全地方标准 波波糖","2022-11-08"]
[29,"DBS52/ 065-2022 食品安全地方标准 香酥辣椒","2022-11-08","DBS52/ 009-2016"]
[30,"DBS53/ 032-2022 食品安全地方标准 过桥米线餐饮加工卫生规范","2022-11-09"]
[31,"DBS53/ 033-2022 食品安全地方标准 咖啡果皮","2022-11-09"]
[32,"DB35/T 632-2022 坦洋工夫红茶 加工技术规范","2022-11-08","DB35/T 632-2005|DB35/T 633-2005|DB35/T 634-2005|DB35/T 635-2005"]
[33,"DB44/T 2376-2022 卵形鲳鲹冷链保鲜运输技术规范","2022-11-15"]
[34,"DB44/T 2382-2022 牡蛎净化技术规范","2022-11-15"]
[35,"DB44/T 2383-2022 坛紫菜采收技术规范","2022-11-15"]
[36,"DB44/T 2384-2022 坛紫菜可追溯技术规范","2022-11-15"]
[37,"DB44/T 2387-2022 重大活动特种设备安全保障规范 电梯","2022-11-15"]
[38,"DB50/T 1286-2022 重庆小面门店经营服务规范","2022-11-30"]
[39,"DB50/T 1287-2022 重庆火锅红油制作技术规程","2022-11-30"]
[40,"DB50/T 1288-2022 重庆火锅底料麻度分级","2022-11-30"]
[41,"DB61/T 1594.6-2022 石榴生产技术规程 第6部分：鲜果冷藏管理","2022-11-12"]
[42,"DB61/T 1602-2022 地理标志产品 商洛丹参","2022-11-12"]
[43,"DB61/T 1603-2022 地理标志产品 略阳黄精","2022-11-12"]
[44,"T/BJWA 004-2022 低赫兹17O-NMR半高峰宽天然饮用水","2022-11-18"]
[45,"T/BJWA 005-2022 水质17O-NMR半高峰宽测定 核磁共振法","2022-11-18"]
[46,"T/CAAA 083-2022 葡萄糖氧化酶耐热性评估 水浴法","2022-11-06"]
[47,"T/CAAA 092-2022 鲜鸡蛋 品质与分级","2022-11-06"]
[48,"T/CAAA 096-2022 驴乳粉","2022-11-06"]
[49,"T/CASME 56-2022 具有臭氧杀菌功能的厨房水嘴","2022-11-01"]
[50,"T/CASME 60-2022 商用泵压式咖啡机通用技术要求","2022-11-01"]
[51,"T/CCA 028-2022 传统河鲀烹饪技术规范","2022-11-08"]
[52,"T/CQJX 4-2022 调香白酒","2022-11-01"]
[53,"T/FJSP 0020-2022 即食海带","2022-11-10"]
[54,"T/GDCAA 003-2022 粤港澳地区能力验证技术规范","2022-11-01"]
[55,"T/GDGC 002-2022 预包装即食沙拉","2022-11-01"]
[56,"T/GDGC 003-2022 预包装即食沙拉生产卫生规范","2022-11-01"]
[57,"T/HNSSBPPXH 0003-2022 湖南省知名商标品牌认定管理规范","2022-11-01"]
[58,"T/LNHX 001-2022 辽宁海参流通追溯管理规范","2022-11-01"]
[59,"T/MDFR 5-2022 牟定腐乳 地理标志专用标志申请使用管理规范","2022-11-13"]
[60,"T/NAIA 0151-2022 蒿子面","2022-11-01"]
[61,"T/NAIA 0152-2022 葡萄酒中酒精度、总浸出物的测定 近红外-密度法","2022-11-01"]
[62,"T/NAIA 0153-2022 酿酒葡萄汁质量规范","2022-11-01"]
[63,"T/NAIA 0154-2022 葡萄酒中总二氧化硫的测定 电感耦合等离子体发射光谱法","2022-11-01"]
[64,"T/QGCML 432-2022 餐饮油烟智慧管理平台技术要求","2022-11-10"]
[65,"T/SCSSX 1.0-2022 预制川菜术语与分类","2022-11-25"]
[66,"T/SCSSX 2.0-2022 预制川菜标准与规范编制指南","2022-11-25"]
[67,"T/SCSSX 3.0-2022 预制川菜生产通用技术规范","2022-11-25"]
[68,"T/SCSSX 4.0-2022 预制川菜分级评价技术规范","2022-11-25"]
[69,"T/SCSSX 5.0-2022 预制川菜质量安全追溯规范要求","2022-11-25"]
[70,"T/SDNY 036-2022 韭菜中腐霉利快速检测 胶体金免疫层析法","2022-11-01"]
[71,"T/SDNY 037-2022 蔬菜中甲拌磷和辛硫磷的快速检测 光热读卡仪法","2022-11-01"]
[72,"T/SDNY 038-2022 蔬菜中毒死蜱、克百威和阿维菌素的快速检测 胶体金免疫层析","2022-11-01"]
[73,"T/SHAEPI 003-2022 餐饮油烟在线监测（光散射法）与监控技术规范","2022-11-01"]
[74,"T/WSJD 22-2022 次氯酸消毒剂生成器卫生要求","2022-11-01"]
[75,"T/YNTCA 009-2022 茶叶价值评估规范","2022-11-26"]
[76,"T/ZJCYXH 0001-2022 “百县千碗”评价和认定规范","2022-11-01"]
[77,"T/ZJFIA 008-2022 速溶茶（非即食)","2022-11-18"]

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