Detection of monosodium glutamate and chicken essence

This standard specifies the terms and definitions, requirements, test methods, inspection rules, labeling, packaging, transportation, and storage of chicken essence seasoning. This standard applies to the chicken essence seasoning referred to in Chapter 3. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, 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 2720 Hygienic Standard for Monosodium Glutamate GB 2760 Hygienic Standard for the Use of Food Additives GB/T 4789. 2 Microbiological Examination of Food Hygiene GB/T 4789. 3 Microbiological Examination of Food Hygiene Determination of Coliform Group GB/T 4789. 4 Microbiological Examination of Food Hygiene GB/T 4789. 5 Microbiological Examination of Food Hygiene GB/T 4789. 10 Microbiological Examination of Food Hygiene GB/T 4789. 11 Food Hygiene Microbiological examination of Streptococcus hemolyticus GB/T 5009.11 Determination of total arsenic and inorganic arsenic in food GB/T 5009.12 Determination of lead in food GB/T 5009.39-2003 Analysis methods for hygienic standards of soy sauce GB 5461 Edible salt GB 7718: General standards for food labeling

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