SB/T 10417-2007 Abolished Industry standards-Business

SB/T 10417-2007 Method for determination of β-acetylpropionic acid in soy sauce

Publish Date: 2007-01-25 Implement Date: 2007-07-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: SB/T 10417-2007

Standard Type: Industry standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Drinks

Publish Date: 2007-01-25

Implement Date: 2007-07-01

Pages: 12 pages

Scope

This standard specifies the method for determining acetophenone in soy sauce by gas chromatography.
This standard is applicable to the determination of acetophenone in soy sauce.
The detection limit of this standard method is 0.010 g/kg.