GB/T 15403-1994 in English

ABOLISHED

Determination of cresol red index for soya bean products

Issued on:1994-01-02
Implemented on:1995-07-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $80.00
$78.00

Standard No:	GB/T 15403-1994
Document status:	ABOLISHED
Superseded on:	2017-12-15
Title in English:	Determination of cresol red index for soya bean products
Title in Chinese:	大豆制品甲酚红指数的测定
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	1994-01-02
Implemented on:	1995-07-01
ICS Classification:	67.060-Cereals, pulses and derived products
Chinese Classification:	B04-Basic standards and general methods
Professional Classification:	GB-National Standard
Related Keywords:	soya bean products scopethis standard soybean products non-pure soybean products red index products
Related Topics:	soybean cresol Cresol+ cresyl red Infrared of m-cresol m-cresol infrared Cresyl Red+ m-cresol + infrared m-cresol infrared Phenol Red+ mixed cresols Phenol red Infrared phenol Soy products group soybean molecule methylation index Phenol index methylation index IR peak of phenol all red beans GBT15403 Bromocresol green methyl red for calibrating hydrochloric acid magenta preparation cofs Industrial cresol red detection red bean quotes Cresol red detection

《GB/T 15403-1994大豆制品甲酚红指数的测定》由TC76（全国饲料工业标准化技术委员会）归口，主管部门为国家标准化管理委员会。
本标准规定了大豆制品中甲酚红指数的测定方法。甲酚红指数大小，可以确定大豆制品的热处理程度。用甲酚红指数尤其可以评估是否烧煮烹制过度。本标准适用于大豆制品，对非纯大豆制品有一定局限性。

Scope

This standard specifies the method for the determination of cresyl red index in soybean products. The cresyl red index can determine the degree of heat treatment of soybean products. The cresyl red index in particular can be used to assess overcooking. This standard applies to soybean products, and has certain limitations on non-pure soybean products.

More samples: GB 50021-2001(2009) DL/T 5154-2012 QC/T 942-2021

Sample only — not a preview of GB/T 15403-1994

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