GB/T 5009.52-2003
ActiveMethod for analysis of hygienic standard of fermented bean products
发酵性豆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 fermented bean products, such as tofu, fermented bean curd, and tempeh. It is applied in food safety testing laboratories and quality supervision departments to detect levels of additives, microbial contamination, and heavy metals in these products. The standard ensures compliance with Chinese food hygiene regulations for fermented bean products intended for human consumption.
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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.