GB/T 32099-2015
ActiveGuideline for yeast products classification
酵母产品分类导则
Application Summary AI generated
GB/T 32099-2015 provides a classification framework for yeast products based on their source, processing method, and intended use. It is applied in the food industry to standardize the naming and categorization of products such as baker's yeast, nutritional yeast, and yeast extracts. This guideline supports quality control, labeling, and regulatory compliance for manufacturers and distributors of yeast-based food ingredients.
Related Standards
GB/T 18932.21-2003
Method for the determination of chloramphenicol residues in honey--Enzyme linked immunosorbent assay method
GB/T 18932.13-2003
Method for the determination of phenol residues in honey--HPLC-fluorescence detection method
GB/T 18932.23-2003
Method for the determination of oxytetracycline，tetracycline，chlortetracycline，and doxycycline residues in honey--LC-MS-MS method
GB/T 18932.19-2003
Method for the determination of chloramphenicol residues in honey--LC-MS-MS method
GB/T 19427-2003
Method for the determination of rutin，myricetin，quercetin，kaempferol，apigenin，pinocembrin，chrysin，galangin contents in propolis--LC-MS-MS detection method and LC-UV detection method
GB/T 18932.20-2003
Method for the determination of chloramphenicol residues in honey--GC-MS method
GB/T 18932.22-2003
Method for the determination of fructose，glucose，sucrose，maltose contents in honey--Liquid chromatography refractive index detection method
GB/T 18932.14-2003
Method for the determination of benzaldehyde residues in honey--HPLC-fluorescence detection method
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.