SB/T 10525-2009Shrimp sauce (English PDF)
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Issued by
Ministry of Commerce of the People's Republic of China
Level / Type
National · Recommended
Issue date
April 2, 2009
Implementation date
December 1, 2009
Scope
SB/T 10525-2009 (Shrimp sauce) is available as an English-translated PDF.
SB/T 10525-2009 — 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.
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Document preview — SB/T 10525-2009
National Standard of the People's Republic of China
- ICS
- 67.220.10
- Classification
- X 66
Issued by: Ministry of Commerce of the People's Republic of China
Contents
- What this standard covers1
- Document data2
- Standards quoted by this document3
What this standard covers
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.
Document data
International classification (ICS): 67.220.10.
Chinese classification (CCS): X66.
Estimated length of the Chinese original: 8,816 words.
Standards quoted by this document
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
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 6 pages — is available in the English PDF.
Referenced standards
Normative references
- GB 2760National Food Safety Standard - Food additives - Usage Standards
- GB 2762National food safety standard - Limits of contaminants in food
- GB/T 5009.39-2003Method for analysis of hygienic standard of soybean sauce
- GB/T 5009.44-2003Method for analysis of hygienic standard of meat and meat products
- GB 5749Standards for drinking water quality
- GB/T 6682Water for analytical laboratory use - Specification and test methods
GB/T 4789.22 · GB/T 5009.3-2003 · GB/T 5009.11 · GB/T 5009.12 · GB/T 5009.17 · GB/T 5009.190 · GB 5461
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Related Standards
GB 10133-2014 — National food safety standard -- Aquatic flavouring
GB 2760-2024 — National Food Safety Standard - Food additives - Usage Standards
GB 27607-2011 — Mechanical press -- Safety requirements
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SB/T 10525-2009
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