GB/T 5009.53-2003
ActiveMethod for analysis of hygienic standard of products made by starch
淀粉类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 starch-based products, such as vermicelli, noodles, and bean starch jelly. It is applied in food safety testing laboratories and quality supervision contexts to measure levels of sulfur dioxide, lead, and total arsenic in these products. The methods ensure compliance with China's national food hygiene standards for starch-derived foods.
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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.