GB/T 9695.29-2008
AbolishedMeat products - Determination of vitamin C content
肉制品 维生素C含量测定
Application Summary AI generated
This standard specifies the method for determining vitamin C content in meat products, using techniques such as high-performance liquid chromatography (HPLC) to ensure accurate quantification. It is applied in food testing laboratories and quality control processes within the meat processing industry to verify nutritional labeling and monitor additive levels in products like sausages, hams, and canned meats.
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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.