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Chinese National Standard Category: Foods fermentation and brewing in general

English Title: Processing procedure of vinegar with liquid process of submerged fermentation
Chinese Title: 液态深层发酵酿醋工艺规程
Standard No.: SB/T 10307-1999
Category No.: X60
Issued by: MOFCOM
Issued on: 1999-4-15
Implemented on: 1999-4-15
Status: valid
Superseded by:
Superseded on:
Abolished on:
Superseding:ZB X60005-1986
Word Count:3500 words
Similar Standards: GB/T 23528.2-2021   GB/T 17204-2021   GB/T 20370-2021   T/CNFIA 116-2020   DB37/T 3148-2018   QB/T 4577-2013   SB/T 10687-2012   SB/T 10686-2012   SB/T 10632-2011   SB/T 10630-2011   SB/T 10633-2011   QB/T 4158-2010   GB/T 24401-2009   SB/T 10528-2009   GB/T 23531-2009   GB 10344-2005   GB/T 20370-2006   NY/T 274-2004   SN/T 1026-2001   QB/T 3770.2-1999  
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