GB 5009.120-2016 English Version, GB 5009.120-2016 National Food Safety Standard — Determination of Sodium Propionate and Calcium Propionate in Foods (English Version)

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GB 5009.120-2016 National Food Safety Standard — Determination of Sodium Propionate and Calcium Propionate in Foods (English Version)
Standard No.:	GB 5009.120-2016	Status:	superseded remind me the status change Email:
Target Language:	English	File Format:	PDF
Word Count:	3500 words	Translation Price(USD):	80.0 remind me the price change Email:
Implemented on:	2017-3-1	Delivery:	via email in 1~3 business day

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Standard No.:	GB 5009.120-2016
English Name:	National Food Safety Standard — Determination of Sodium Propionate and Calcium Propionate in Foods
Chinese Name:	食品安全国家标准食品中丙酸钠、丙酸钙的测定
Professional Classification:	GB National Standard
Source Content Issued by:	NHFPC
Issued on:	2016-08-31
Implemented on:	2017-3-1
Status:	superseded
Superseded by:	GB 5009.120-2025 National food safety standard - Determination of protein in foods
Superseded on:	2025-9-16
Superseding:	GB/T 5009.120-2003 Determination of sodium propionate and calcium propionate in foods GB/T 23382-2009 Determination of sodium propionate and calcium propionate in foods—High performance liquid chromatography method
Target Language:	English
File Format:	PDF
Word Count:	3500 words
Translation Price(USD):	80.0
Delivery:	via email in 1~3 business day

Standard

GB 5009.120-2016 National Food Safety Standard — Determination of Sodium Propionate and Calcium Propionate in Foods (English Version)
Standard No.	GB 5009.120-2016
Status	superseded
Language	English
File Format	PDF
Word Count	3500 words
Price(USD)	80.0
Implemented on	2017-3-1
Delivery	via email in 1~3 business day

Detail of GB 5009.120-2016

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Introduction of GB 5009.120-2016

1 Scope This standard specifies the determination method of sodium propionate and calcium propionate in beans products, raw & wetted flour products, breads, cakes, vinegar and soy sauce. This standard is applicable to the determination of sodium propionate and calcium propionate in beans products, raw & wetted flour products, breads, cakes, vinegar and soy sauce. Method I Liquid Chromatography 2 Principle

Contents of GB 5009.120-2016

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Keywords:
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