GB/T 42205-2022
ActiveGeneral principle of black garlic quality
黑蒜质量通则
Application Summary AI generated
GB/T 42205-2022 specifies the quality requirements, sensory indicators, physicochemical limits, and testing methods for black garlic products. It applies to the production, inspection, and market circulation of black garlic in the food industry, including whole cloves, paste, and powder forms. This standard ensures consistent quality control for manufacturers and provides procurement criteria for distributors and retailers.
Related Standards
GB/T 5009.92-2003
Determination of calcium in foods
GB/T 5009.77-2003
Method for analysis of hygienicstandard of edible hydrogenated oil
GB/T 5009.96-2003
Determination of ochratoxin A in cerealsand soybeans
GB/T 5009.200-2003
Determination of difenzoquat residues in wheat
GB/T 5009.98-2003
Method for analysis of hygienic standard of unsatur-ated polyester resin and glass fibre reinforced plastics used as food containers and packaging materials
GB/T 5009.95-2003
Determination of tetracyclines residues in honey
GB/T 5009.79-2003
Hygienic analysis method of rubber hose for food use
GB/T 5009.80-2003
Method for analysis of hygienic standard of polytetrafluorethylene coating for inner wall of food con-tainer
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.