DB51/T 397-2006
Sichuan-style sweet noodle sauce technical requirements (English Version)

Standard No.

DB51/T 397-2006

Language

Chinese, Available in English version

Release Date

2006

Published By

Sichuan Provincial Standard of the People's Republic of China

Status

Be replaced

Replace By

DB51/T 397-2003

Latest

DB51/T 397-2003

Scope

This standard specifies the requirements for Sichuan-style sweet noodle sauce, food additives, test methods, inspection rules, labeling, packaging, transportation, and storage requirements. This standard applies to Sichuan-style sweet noodle sauce made from wheat flour, water, and salt as main raw materials through microbial fermentation.

DB51/T 397-2006 history

• 2006 DB51/T 397-2006 Sichuan-style sweet noodle sauce technical requirements
• 0000 DB51/T 397-2003