This standard specifies the analysis methods for various hygienic indicators of soy sauce. This standard is applicable to the analysis of various hygienic indicators of soy sauce brewed or formulated with grain and its by-products bean cake and bran as raw materials. The detection limit of the second method for amino acid nitrogen in this standard is 0.070 μg/mL, and the linear range is 0-10 μg/mL.
GB/T 5009.39-2003 history
2016GB 5009.234-2016 Determination of Ammonium Salt in Food Safety National Standard Food
2003GB/T 5009.39-2003 Method for analysis of hygienic standard of soybean sauce
1996GB/T 5009.39-1996 Analytical method of hygienic standard for soy sauce