SB/T 10313-1999
Technical regulatidns of soy sauce with solid-liquid state fermentation (English Version)

Standard No.

SB/T 10313-1999

Language

Chinese, Available in English version

Release Date

1999

Published By

Professional Standard - Business

Latest

SB/T 10313-1999

Replace

ZB X66023-1987

Scope

This standard applies to the process of brewing soy sauce using defatted soybeans and wheat as the main raw materials, through two stages of solid-state fermentation and dilute fermentation.

SB/T 10313-1999 history

• 1999 SB/T 10313-1999 Technical regulatidns of soy sauce with solid-liquid state fermentation