SB/T 10306-1999 English PDF

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SB/T 10306-1999: Processing procedure of brewing flavoured vinegar

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SB/T 10306-1999	179	Add to Cart	2 days	Processing procedure of brewing flavoured vinegar

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Basic data

Standard ID: SB/T 10306-1999 (SB/T10306-1999)
Description (Translated English): Processing procedure of brewing flavoured vinegar
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X60
Classification of International Standard: 67.22
Word Count Estimation: 5,598
Date of Issue: 4/15/1999
Date of Implementation: 4/15/1999
Older Standard (superseded by this standard): ZB X60004-1986
Summary: This standard applies to indica rice or japonica rice as the main raw material, the use of songs, koji fermentation agent, saccharification, fermentation and solid layered acetate alcohol fermentation, aging process made vinegar.

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