GB/T 18186-2000
Active
GB/T 45352-2025
Active
National standards
GB/T 45352-2025 General rule for the quality of granulated chicken bouillon
GB/T 45352-2025 General rule for the quality of granulated chicken bouillon
Basic Information
Standard Code:
GB/T 45352-2025
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:
2025-02-28
Implement Date:
2026-03-01
Pages:
16 pages
Scope
This document specifies the technical requirements, inspection rules, labeling, marking, packaging, transportation, and storage requirements for chicken essence seasoning products, and describes the test methods.
This document is applicable to the production, inspection, and sale of chicken essence seasoning products.
Development Information
Referenced Standards
GB/T 601-2002 Chemical reagent Preparations of standard volumetric solutions
GB/T 601-2016 Chemical reagent—Preparations of reference titration solutions
GB 5009.5-2016 National Standards for Food Safety - Determination of Protein in Foods
GB 5461-2000 Edible salt
GB/T 5461-2016 Edible salt
GB/T 8967-2007 Monosodium L-glutamate
GB 16869-2000 Fresh and frozen poultry product
GB 16869-2005 Fresh and frozen poultry product
Related Standards
GB/T 18187-2000
Active
GB/T 18187-2000 Fermented vinegar
SC/T 3601-2003
Abolished
SC/T 3601-2003 Oyster sauce
GB 19696-2005
Replaced
GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose
SB/T 10431-2007
Abolished
SB/T 10431-2007 Zhacai sauce
GB/T 19696-2008
Active