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ＳＢ 10 3 3 6-2 0 0 0《配制酱油》第 1号修改单本修改单经中国商业联合会 2 0 0 1年以中商会行字 [2 0 0 1] 14号文批准 ,自发布之日起实施。1 4 3 2改用新条文 :“4 3 2 铵盐铵盐 (以氮计 )的含量不得超过氨基酸态氮含量的 3 0 %。”2 6 5改用新条文 :“6 5 卫生
SB 10 3 3 6-2 0 0 0 “Preparation of soy sauce” No. 1 Amendment This single by the China Chamber of Commerce in 2001 to the Chinese Chamber of Commerce approved the text [2 0 0] 14, since the release The date of implementation. 1 4 3 2 Use the new provision instead: “4 3 2 Ammonium salts (calculated as nitrogen) may not exceed 30% of the amino acid nitrogen content.” 2 6 5 Use of new provision instead: "6 5 Health