T/WHHLW 126-2024 Active Group standards

T/WHHLW 126-2024 The salt reduction processing specifications for soy sauce

Publish Date: 2024-05-15 Implement Date: 2024-05-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/WHHLW 126-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Spices and seasonings

Publish Date: 2024-05-15

Implement Date: 2024-05-30

Scope

Main technical content: This document specifies the requirements for raw materials and auxiliary materials, the production and processing process, technical requirements, test methods, inspection rules, labels, markings, packaging, transportation, and storage of low-salt brewed soy sauce. This document is applicable to the production and inspection of low-salt brewed soy sauce.