date:Sep 04, 2017
high temperature cooking sausage) from March 1, 2018, adjusted 2 mandatory industry standards as Acid hydrolyzed vegetable protein seasoning, etc., to recommend industry standards, since the date of publication, these two standards are no longer mandatory, the standard code is changed from SB to SB/T, the standard number and year number is unchanged. The enterprises can gradually revise and adjust the original standard number used by label and marking of the relevant product and the standard fil