SB/T 10431-2007
Zhacai sauce (English Version)
- Standard No.
- SB/T 10431-2007
- Language
- Chinese, Available in English version
- Release Date
- 2007
- Published By
- Professional Standard - Business
- Latest
- SB/T 10431-2007
- Scope
- This standard specifies the terms and definitions, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage requirements for mustard soy sauce. This standard applies to mustard soy sauce referred to in 3.1.
SB/T 10431-2007 Referenced Document
- GB 18186-2000 Fermented soy sauce
- GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
- GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
- GB/T 191 Packaging.Pictorial marking for handling of goods*， 2008-04-01 Update
- GB/T 4789.22 Microbiological examination of food hygiene Examination of flavourings
- GB/T 5009.33 Determination of nitrite and nitrate in foods*， 2008-12-03 Update
- GB/T 5009.39 Method for analysis of hygienic standard of soybean sauce
- JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
SB/T 10431-2007 history
- 2007 SB/T 10431-2007 Zhacai sauce
