NY/T 900-2007
Green food.Fermented condiment (English Version)
- Standard No.
- NY/T 900-2007
- Language
- Chinese, Available in English version
- Release Date
- 2007
- Published By
- Professional Standard - Agriculture
- Status
- 2017-04
- Replace By
- NY/T 900-2016
- Latest
- NY/T 900-2016
- Replace
- NY/T 900-2004
- Scope
- This standard specifies the product classification, requirements, test methods, inspection rules, signs, labels, packaging, transportation, and storage of green food fermented condiments. This standard applies to green food soy sauce, vinegar, sauce, fermented bean curd, tempeh and other products produced by fermentation methods.
NY/T 900-2007 Referenced Document
- GB 18187 Fermented vinegar
- GB/T 4789.10 Microbiological examination of food hygiene.Detection of Staphylococcus aureus*， 2008-11-21 Update
- GB/T 4789.11 Microbiological examination of food hygiene Examination of streptococcus hemolyticus
- GB/T 4789.2 Microbiological examination of food hygiene.Aerobic plate count*， 2008-11-21 Update
- GB/T 4789.3 Microbiological examination of food hygiene.Enumeration of coliforms *， 2008-11-21 Update
- GB/T 4789.4 Microbiological examination of food hygiene. Examination of Salmonella*， 2008-05-16 Update
- GB/T 4789.5 Microbiological examination of food hygiene Examination of shigella
- GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
- GB/T 5009.12 Determination of lead in foods
- GB/T 5009.22 Determination of aflatoxin B1 in foods
- GB/T 5009.29 Determination of sorbic acid and benzioc acid in foods
- GB/T 5009.3 Determination of moisture in foods
- GB/T 5009.39 Method for analysis of hygienic standard of soybean sauce
- GB/T 5009.40 Method for analysis of hygienic standard for grain paste
- GB/T 5009.41 Method for analysis of hygienic standard of vinegar
- GB/T 5009.7 Determination of reducing sugar in foods*， 2008-11-21 Update
- JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
- NY/T 1056 Green food storage and transportation guidelines*， 2021-05-07 Update
- NY/T 391 Environmental quality of green food production areas*， 2021-05-07 Update
- NY/T 392 Guidelines for the Use of Green Food Food Additives*， 2023-02-17 Update
- NY/T 658 Green food.Guideline on packaging*， 2015-05-21 Update
- SB/T 10170 Fermented bean curd
NY/T 900-2007 history
- 2016 NY/T 900-2016 Green food.Fermented condiment
- 2007 NY/T 900-2007 Green food.Fermented condiment
- 2005 NY/T 900-2004 Green food Fermented
