GB/T 18186-2000 Active National standards

GB/T 18186-2000 Fermented soy sauce

Publish Date: 2000-09-01 Implement Date: 2001-09-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 18186-2000

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Spices and seasonings, food additives

Publish Date: 2000-09-01

Implement Date: 2001-09-01

Pages: 9 pages

Development Information

Word Count: 12 Thousand words Pages: 9 pages

Referenced Standards

GB/T 601-1988 GB 2715-1981 GB 2717-1996 GB 2760-1996 Hygienic standards for uses of food additives GB 4789.22-1994 GB/T 5009.39-1996 GB 5461-2000 Edible salt GB 5749-1985 Sanitary standard for drinking water GB/T 6682-1992 Water for analytical laboratory use—Specification and test methods GB 7718-1994 General standard for the labelling of foods

Related Standards

GB/T 18187-2000 Active

GB/T 18187-2000 Fermented vinegar

Publish Date: 2000-09-01

SC/T 3601-2003 Abolished

SC/T 3601-2003 Oyster sauce

Publish Date: 2003-07-30

GB 19696-2005 Replaced

GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose

Publish Date: 2005-03-23

SB/T 10431-2007 Abolished

SB/T 10431-2007 Zhacai sauce

Publish Date: 2007-07-24

GB/T 19696-2008 Active

GB/T 19696-2008 Product of geographical indication—Pingyin rose

Publish Date: 2008-10-22

SB/T 10296-2009 Active

SB/T 10296-2009 Wheat paste

Publish Date: 2009-04-02