This standard specifies the determination method for dehydroacetic acid content in fruit and vegetable juice, fruit and vegetable pulp, pickles, fermented soybean products, butter, bread, cakes, baked food fillings, compound seasonings, prepared meat products and cooked meat products. This standard applies to the determination of dehydroacetic acid content in fruit and vegetable juices, fruit and vegetable pulp, pickles, fermented soybean products, butter, bread, cakes, baked food fillings, compound seasonings, prepared meat products and cooked meat products. Refer to implementation.
GB 5009.121-2016 history
2016GB 5009.121-2016 National Food Safety Standard Determination of Dehydroacetic Acid in Food