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SB/T 10525-2009 English PDF

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US$209.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
SB/T 10525-2009: Shrimp sauce
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10525-2009	209	Add to Cart	3 days	Shrimp sauce	Valid

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Basic data

Standard ID: SB/T 10525-2009 (SB/T10525-2009)
Description (Translated English): Shrimp sauce
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 8,884
Date of Issue: 2009-04-02
Date of Implementation: 2009-12-01
Quoted Standard: GB 2760; GB 2762; GB/T 4789.22; GB/T 5009.3-2003; GB/T 5009.11; GB/T 5009.12; GB/T 5009.17; GB/T 5009.39-2003; GB/T 5009.44-2003; GB/T 5009.190; GB 5461; GB 5749; GB/T 6682; GB 7718; GB 10133; JJF 1070; prepackaged State administration of Quality Supervision, Inspection and Quarantine supervision and Administration commodity metering Decree [ 2005 ] No. 75
Regulation (derived from): ?Ministry of Commerce Announcement 2009 No.21
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the definition of shrimp paste, technical requirements, test methods, inspection rules and labeling, packaging, transport, storage requirements. This standard applies to shrimp paste as defined in Chapter 3.

SB/T 10525-2009: Shrimp sauce

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Shrimp sauce ICS 67.220.10 X66 Record number. 26090-2009 People's Republic of China domestic trade industry standard Shrimp paste Released on.2009-04-02 Implementation of.2009-12-01 Published by the Ministry of Commerce

Foreword

This standard was proposed by the Ministry of Commerce of the People's Republic This standard is under the jurisdiction of the National Condiment Standardization Technical Committee. This standard was drafted. Lee Kum Kee (Xinhui) Food Co., Ltd. The main drafters of this standard. Sun Shengmei, Huang Jieyi, Xie Jianping, Lu Jianyu, Yang Jieming. Shrimp paste

1 Scope

This standard specifies the definition, technical requirements, test methods, inspection rules and requirements for labeling, packaging, transportation and storage of shrimp paste. This standard applies to shrimp paste as defined in Chapter 3.

2 Normative references

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 2760 Hygienic standard for food additives GB 2762 food contaminant limit GB/T 4789.22 Food hygiene microbiological examination condiment inspection GB/T 5009.3-2003 Determination of moisture in foods Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11 GB/T 5009.12 Determination of lead in food Determination of total mercury and organic mercury in foods GB/T 5009.17 GB/T 5009.39-2003 Analytical method for hygienic standard of soy sauce GB/T 5009.44-2003 Analytical method for hygiene standards for meat and meat products Determination of indicative polychlorinated biphenyls content in foods GB/T 5009.190 GB 5461 table salt GB 5749 Sanitary Standard for Drinking Water GB/T 6682 Analytical laboratory water specifications and test methods GB 7718 prepackaged food labeling rules GB 10133 Hygienic standard for aquatic condiments JJF1070 Quantitative packaging commodity net content measurement inspection rules State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 The main ingredient of sea prawn is salted, fermented and hydrolyzed, and mixed with various spices and other accessories.

4 Technical requirements

4.1 Main raw materials and accessories 4.1.1 Sea shrimp. fresh, non-polluting, free of impurities. 4.1.2 Edible salt. It should meet the requirements of GB 5461. 4.1.3 Production water. It should meet the requirements of GB 5749. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of SB/T 10525-2009_English be delivered?

Answer: Upon your order, we will start to translate SB/T 10525-2009_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of SB/T 10525-2009_English with my colleagues?

Answer: Yes. The purchased PDF of SB/T 10525-2009_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.