GB/T 5009.54-2003
ActiveMethod for analysis of hygienic standard of picked vegetables
酱腌菜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 pickled vegetables, such as the content of additives (e.g., benzoic acid, sorbic acid) and contaminants (e.g., heavy metals). It is applied in food safety testing laboratories and regulatory inspections to verify that commercially produced pickled vegetables comply with China's national hygiene standards. The methods are used for quality control during production and for market surveillance of products like pickled cucumbers, kimchi, and fermented vegetables.
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