GB/T 45810-2025
UpcomingTechnical specification for fish sauce processing
鱼露加工技术规范
Application Summary AI generated
GB/T 45810-2025 specifies technical requirements for the processing of fish sauce, including raw material selection, fermentation conditions, and quality control measures. It is applied in the Chinese food industry to standardize production practices for fish sauce manufacturers, ensuring product safety and consistency. The standard is relevant for both domestic production and export compliance testing.
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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.