This standard specifies the method for the determination of amino acid nitrogen in soy sauce, sauce and soybean paste. The first method of this standard is applicable to amino acid nitrogen in soy sauce brewed or prepared from grain and its by-products bean cake, bran, etc., sauces brewed from grain, and soybean paste brewed from soybean and wheat flour Determination; the second method is applicable to the determination of amino acid nitrogen in soy sauce brewed or formulated with grain and its by-products, bean cake and bran, etc. The first method acidity meter method 2 principle
GB 5009.235-2016 history
2016GB 5009.235-2016 Determination of Amino Acid Nitrogen in Food Safety National Standard Food
2003GB/T 5009.40-2003 Method for analysis of hygienic standard for grain paste