GB/T 5009.117-2003
ActiveMethod for analysis of hygienic standard ofedible soybean meal
食用豆粕卫生标准的分析方法
Application Summary AI generated
This standard specifies the analytical methods for determining the hygienic indicators of edible soybean meal, including tests for moisture, crude protein, crude fiber, and residual solvents. It is applied in food safety laboratories and quality control settings to verify that soybean meal intended for human consumption meets the hygienic limits set by Chinese national standards. The methods are used by manufacturers, regulatory bodies, and third-party testing agencies to ensure the product is safe for use as a food ingredient or protein source.
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