ZH
RU
ES
Wanzhong soy sauce
Wanzhong soy sauce, Total:17 items.
In the international standard classification, Wanzhong soy sauce involves: General methods of tests and analysis for food products, Beverages, Processes in the food industry, Meat, meat products and other animal produce, Food products in general.
Defense Logistics Agency, Wanzhong soy sauce
国家质量监督检验检疫总局, Wanzhong soy sauce
Professional Standard - Business, Wanzhong soy sauce
- SB/T 10417-2007 Method for determination of β-acetylpropionic acid in soy sauce
Sichuan Provincial Standard of the People's Republic of China, Wanzhong soy sauce
PL-PKN, Wanzhong soy sauce
Hebei Provincial Standard of the People's Republic of China, Wanzhong soy sauce
- DB13/ 4-1991 Determination method of free gossypol in cottonseed cake soy sauce
Professional Standard - Commodity Inspection, Wanzhong soy sauce
- SN/T 0859-2000 Method for the determination of dehydroacetic acid in soybean sauce for import and export
- SN/T 0548.1-2002 Test method for 1,3-dichloro-2-propanol and 2,3-dichloro-1-propanol in soy sauce for export
RU-GOST R, Wanzhong soy sauce
- GOST 34185-2017 Preserves of small whole fish in sauce, filling or oil. Specifications
- GOST 34187-2017 Preserves from small headed fish in the filling, sauce and oil. Specifications
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Wanzhong soy sauce
- GB/T 21234-2007 Determination of sodium iron(Ⅲ)ethylenediaminetetraacetate,trihydrate(NaFeEDTA·3H＜down 2＞)in iron fortified soy sauce
Group Standards of the People's Republic of China, Wanzhong soy sauce
- T/JYSP 001-2020 Technical regulations for the production of Zhongba Tricholoma soy sauce, a product protected by geographical indications
YU-JUS, Wanzhong soy sauce
- JUS E.K8.050-1997 Vegetable fats and oils - Determination of total fat content in mayonnaise and related products
- JUS E.K8.048-1997 Vegetable fats and oils - Determination ofeggyolk content in mayonnaise and related products - Gravimetric mcthod (Reference method)
- JUS E.K8.049-1997 Vegetable fats and oils - Determination of eggyolk content in mayonnaise and related products - Spectrophotometric anafysis (Routine method)
National Health Commission of the People's Republic of China, Wanzhong soy sauce
- GB 5009.249-2016 Determination of sodium ferric EDTA in iron-fortified soy sauce in national food safety standards
Tianjin Provincial Standard of the People's Republic of China, Wanzhong soy sauce
- DB12/T 199-2004 Qualitative detection method of genetically modified ingredients in fermented products such as soy sauce with soybean as raw material