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China Condiment Association "Soybean Paste Inspection Method", "Sweet Noodle Sauce Test Method", "Ammonia Nitrogen Determination" and other 6 industry standards for comments were published

 Last Update: 2022-10-19
 Source: Internet
 Author: User

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Six industry standards proposed by the China Condiment Association and consolidated by the China Condiment Association, namely "Soybean Paste Inspection Method", "Sweet Noodle Sauce Test Method", "Determination of Ammonia Nitrogen", "Determination of Spore Germination Rate", "Determination of Spore Number" and "Sampling Method for Soy Sauce Processing Process", were formed for comments (see Annex 1, 2, 3, 4, 5, 6), and are hereby publicized
.
If you have any comments, please fill in the standard consultation form (see Annex 7) and feedback to the Secretariat
of China Condiment Association before November 15, 2022.

Contact Details

Contact: Li Yan He Xiaoqian

Tel: 010-51921726/28 ext.
810 802

Email: zhtx_kjb@163.
com

Address: 605 Tianxingjian Business Building, No.
47 Fuxing Road, Haidian District, Beijing

Attachments: 1.
The industry standard "Soybean Paste Inspection Method" (Draft for Comments) .
pdf

Attachments: 2.
The industry standard "Inspection Method for Sweet Noodle Sauce" (Draft for Comments) .
pdf

Annex: 3.
The industry standard "Determination of Ammonia Nitrogen" (Draft for Comments) .
pdf

Attachments: 4.
The industry standard "Determination of Spore Germination Rate" (Draft for Comments) .
pdf

Attachments: 5.
The industry standard "Determination of Spore Count" (Draft for Comments) .
pdf

Attachments: 6.
The industry standard "Sampling Method for Soy Sauce Processing Process" (Draft for Comments) .
pdf

Attachments: 7.
Industry standard solicitation form .
doc

China Condiment Association

13 October 2022

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