Standards

SB/T 10324-1999 Active

SB/T 10324-1999 SB/T 10324-1999 Fish sauce

Publish Date: 1999-04-15

SB/T 10299-1999 Active

SB/T 10299-1999 Seasoning Nomenclature: Sauces

Publish Date: 1999-04-15

SB/T 10310-1999 Active

SB/T 10310-1999 SB/T 10310-1999 Yellow bean sauce inspection method

Publish Date: 1999-04-15

SB/T 10298-1999 Active

SB/T 10298-1999 SB/T 10298-1999 Seasoning Nomenclature: Soy Sauce

Publish Date: 1999-04-15

SB/T 10320-1999 Active

SB/T 10320-1999 SB/T 10320-1999 cement N-type protein test

Publish Date: 1999-04-15

SB/T 10303-1999 Active

SB/T 10303-1999 Old Chosen Vinegar Quality Standards

Publish Date: 1999-04-15

SB/T 10316-1999 Active

SB/T 10316-1999 Spore germination rate determination method

Publish Date: 1999-04-15

SB/T 10312-1999 Active

SB/T 10312-1999 SB/T 10312-1999 High Salt and Weak Acid Fermented Soy Sauce Manufacturing Process Specification

Publish Date: 1999-04-15

SB/T 10311-1999 Active

SB/T 10311-1999 Low-salt solid-state fermentation soy sauce brewing process procedure

Publish Date: 1999-04-15

SB/T 10319-1999 Active

SB/T 10319-1999 Maturation rate determination method

Publish Date: 1999-04-15

SB/T 10304-1999 Active

SB/T 10304-1999 Flour Vinegar Quality Standard

Publish Date: 1999-04-15

SB/T 10297-1999 Active

SB/T 10297-1999 SB/T 10297-1999 Sauce pickles classification

Publish Date: 1999-04-15