GB/T 5009.39-2003 in English

SUPERSEDED

Method for analysis of hygienic standard of soybean sauce

Issued on:2003-08-11
Implemented on:2004-01-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $80.00
$78.00

Standard No:	GB/T 5009.39-2003
Document status:	SUPERSEDED
Superseded by:	GB 12456-2021 National food safety standard - Determination of total acid in foods GB 5009.234-2016 National Food Safety Standard - Determination of ammonium salt in food GB 5009.235-2016 National Food Safety Standard - Determination of amino acid nitrogen in food
Superseded on:	2021-08-22
Title in English:	Method for analysis of hygienic standard of soybean sauce
Title in Chinese:	酱油卫生标准的分析方法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2003-08-11
Implemented on:	2004-01-01
Superseding:	GB/T 5009.39-1996 Method for analysis of hygienic standard of soybean sauce
ICS Classification:	67.040-food products in general
Chinese Classification:	C53-Food sanitation
Professional Classification:	GB-National Standard
Related Keywords:	soybean sauce scopethis standard hygienic standard various hygienic indicators soy sauce analysis methods
Related Topics:	soy sauce Oxygen standard analysis method Standard Oil Analysis gb/t5009.39 GB/T 5009.39-2003 GB/T5009.39-2003 Method analysis of reference materials gb/t 5009.39-2003 standard analytical method Standard waste oil analysis Sauce Bioanalytical Methods Countries Benchmarking method gb t5009.39 2003 Benchmarking method gb5009.39 gb t5009.39 GB/t 5009.39 Analysis standard analytical method Analytical method of hygienic standard for soy sauce Bioanalytical analysis method "Analysis method of hygienic standard for soy sauce" GB5009.39-2003 GB 5009.39 GB/5009.39 Hygienic standard analysis method for soy sauce Niche analysis method Conductivity Standard Analytical Methods Standard Methods of Analysis of Petroleum gb/t5009.39- Standard Methods of Characterization Analysis soy sauce ketone Qianhe Soy Sauce GB/T 5009.39 GB/T 5009.39-2003 sauce execution Soy sauce cns code Commonly used analytical methods for biochemical analyzers Petroleum Technical Standard Analysis What analytical methods can be used to analyze oil depots? Standard method for analysis of trace moisture Comparative standard analysis method Bioanalytical standard curve configuration Standard analytical method for antibiotics in water Standard analysis

《GB/T 5009.39-2003酱油卫生标准的分析方法》由361（国家卫生健康委员会）归口，主管部门为国家卫生健康委员会。
本标准规定了酱油各项卫生指标的分析方法。本标准适用于以粮食和其副产品豆饼、麸皮等为原料酿造或配制的酱油各项卫生指标的分析。本标准中氨基酸态氮第二法检出限为0．070/μg/mL，线性范围0～10μg/mL。

Scope

This standard specifies the analysis methods for various hygienic indicators of soy sauce. This standard is applicable to the analysis of various hygienic indicators of soy sauce brewed or formulated with grain and its by-products bean cake and bran as raw materials. The detection limit of the second method for amino acid nitrogen in this standard is 0.070 μg/mL, and the linear range is 0-10 μg/mL.

More samples: NB/T 47013.2-2015 GB 18306-2015 JGJ 94-2008

Sample only — not a preview of GB/T 5009.39-2003

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