GB/T 5009.47-2003
ActiveMethod for analysis of hygienic standard of egg and egg products
蛋与蛋制品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 eggs and egg products, including tests for sensory quality, physical properties, and chemical contaminants. It is applied in food safety testing laboratories and quality supervision agencies to evaluate the hygiene of fresh eggs, preserved eggs, salted eggs, and processed egg products in China. The methods ensure compliance with national hygienic standards for these products in production, storage, and market circulation.
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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.