SB/T 10312-1999
Technical regulations of soy sauce with process of high.Salt-diluted state fermentation (English Version)

Standard No.

SB/T 10312-1999

Language

Chinese, Available in English version

Release Date

1999

Published By

Professional Standard - Business

Latest

SB/T 10312-1999

Replace

ZB X66022-1987

Scope

This procedure is applicable to the process of brewing soy sauce using soybeans and flour as the main raw materials and using high-salt dilute fermentation method.

SB/T 10312-1999 history

• 1999 SB/T 10312-1999 Technical regulations of soy sauce with process of high.Salt-diluted state fermentation