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Seven industry standards such as "mushroom essence seasoning", "determination of protease activity" and "clinker digestibility measurement method" were published

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

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Proposed by the China Condiment Association and consolidated by the China Condiment Association, 7 industry standards of "mushroom essence seasoning", "determination of protease activity", "clinker digestibility determination method", "determination of clinker N protein", "preparation and determination of water-soluble samples", "determination of soy sauce color" and "determination of soluble salt-free solids" have been formed for consultation draft (see Annex 1, 2, 3, 4, 5, 6, 7), which are hereby published
.
If you have any comments, please fill in the standard consultation form (see Annex 8) and feedback to the Secretariat
of China Condiment Association before November 17, 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 "Mushroom Essence Seasoning" (Draft for Comments) .
pdf

Attachments: 2.
Industry standard "Determination of Protease Activity" (Draft for Comments) .
pdf

Attachments: 3.
The industry standard "Clinker Digestibility Determination Method" (Draft for Comments) .
pdf

Attachments: 4.
The industry standard "Determination of N-based Proteins in Clinker" (Draft for Comments) .
pdf

Attachments: 5.
The industry standard "Preparation and Determination of Water-soluble Samples" (Draft for Comments) .
pdf

Attachment: 6.
The industry standard "Determination of Soy Sauce Color" (Draft for Comments) .
pdf

Attachments: 7.
The industry standard "Determination of Soluble Salt-free Solids" (Draft for Comments) .
pdf

Attachments: 8.
Industry standard consultation form .
doc

China Condiment Association

October 14, 2022

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