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GB 5009.235-2016 Active
GB 5009.235-2016 The National Standard for Food Safety: Determination of Amino Acid Nitrogen in Food
Abstract
This standard specifies the method for determining the amino acid nitrogen in soy sauce, paste, and soybean paste.
The first method of this standard is applicable to the determination of amino acid nitrogen in soy sauce made from grains and their by-products such as soybean meal and bran, as well as sauces made from grains; and in soybean paste products made from soybeans and wheat flour. The second method is applicable to the determination of amino acid nitrogen in soy sauce made from grains and their by-products such as soybean meal and bran.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB 5009.235-2016 |
| CCS | Health, safety, and labor protection |
| Implement Date | 2017-03-01 |
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