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Detailed description

Analysis Method for Hygienic Standards of Fermented Liquor and Its Compounded Liquor GB 5009.49-2008

Detection standard

GB/T 5009.1-2003#General principles for physical and chemical aspects of food hygiene inspection methods # Soybean oligosaccharides # General principles for physical and chemical aspects of food hygiene inspection methods

  • Detection specification


This standard specifies the analysis methods for various hygiene indicators in fermented liquor and its prepared liquor. This standard is applicable to the analysis of various hygiene indicators in fermented liquor and its prepared liquor

Normative References

The clauses in the following documents become the clauses of this standard through the reference surface of this standard.

. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. Therefore, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard

GB/T 5009.1-2003 Methods for Food Hygiene Inspection - Physical and Chemical Part General Principles

GB/T 5009.12 Determination of Lead in Food

GB/T 5009.34-2003 Determination of Sulfite in Food

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