This standard specifies the determination method of total sulfur dioxide in foods such as preserved fruits, dried vegetables, rice noodles, vermicelli, granulated sugar, edible fungi and wine. This standard applies to the determination of total sulfur dioxide in foods such as preserved fruits, dried vegetables, rice noodles, vermicelli, sugar, edible fungi and wine. 2 principles
GB 5009.34-2016 history
2022GB 5009.34-2022 National Food Safety Standard Determination of Sulfur Dioxide in Food
2016GB 5009.34-2016 National Food Safety Standard Determination of Sulfur Dioxide in Food