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Chinese National Standard Category: Flavoring materials

English Title: Method for determination of β - Acetylpropionic acid in soy sauce
Chinese Title: 酱油中乙酰丙酸的测定方法
Standard No.: SB/T 10417-2007
Category No.: X66
Issued by: MOFCOM
Issued on: 2007-1-25
Implemented on: 2007-7-1
Status: superseded
Superseded by:GB 5009.252-2016 National Food Safety Standard - foodtuffs - Determination of levulinic acid in foodtuffs
Superseded on:2016-9-30
Abolished on:
Superseding:
Word Count:5000 words
Similar Standards: T/CCIAS 019-2023   T/CNFIA 124-2021   T/CCIAS 007-2020   T/CCIAS 008-2020   T/CCIAS 022-2023   T/GZSX 016-2017   T/CNFIA 122-2020   GB 19461-2004   T/CNFIA 126-2021   T/CNFIA 125-2021   T/CNFIA 134-2021   DB52/T 462-2004   T/CCIAS 020-2023   GB/T 42463-2023   GB/T 42464-2023   LY/T 3262-2021   GH/T 1288-2020   GH/T 1281-2020   GB/T 18623-2011/XG3-2019   T/GZSX 051-2019  
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