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GB 5009.229-2025 Active
GB 5009.229-2025 National standard for food safety - Determination of acid value in food
Abstract
This standard specifies the determination method of acid value in food.
The first, second, and third methods are applicable to the determination of acid value in food (except for vegetable fat cream, powdered fat, margarine, and compound seasonings (such as mayonnaise, salad dressing, oil-based chili sauce, nut and seed-based sauce, hotpot base, and other semi-solid seasonings)).
The fourth method is applicable to the determination of acid value in vegetable fat cream, powdered fat, margarine, and compound seasonings (such as mayonnaise, salad dressing, oil-based chili sauce, nut and seed-based sauce, hotpot base, and other semi-solid seasonings).
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB 5009.229-2025 |
| CCS | Health, safety, and labor protection |
| Implement Date | 2025-09-16 |
Price
$ 66
Subtotal
$ 66
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$ 0.00
Order Total (incl. tax)
$ 66