GB/T 15403-1994
AbolishedDetermination of cresol red index for soya bean products
大豆制品甲酚红指数的测定
Application Summary AI generated
This standard specifies the method for determining the cresol red index in soya bean products, which is used to evaluate the degree of protein denaturation caused by heat processing. It is applied in the quality control of soybean-based foods, such as tofu and soy milk, to ensure proper processing conditions and product consistency. The test is relevant for food manufacturers and regulatory testing laboratories in China.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.