GB 18186-2000: [GB/T 18186-2000] Fermented soy sauce [including MODIFICATIONS 1 and 2]

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Scope

This Standard specified the definitions, product classifications, technical requirements,
test methods, inspection rules and labeling, packaging, transportation and storage
requirements for the fermented soy sauce.
This Standard applies to the fermented soy sauce given in Chapter 3.

Basic Data

Standard ID	GB 18186-2000 (GB18186-2000)
Description (Translated English)	[GB/T 18186-2000] Fermented soy sauce [including MODIFICATIONS 1 and 2]
Sector / Industry	National Standard
Classification of Chinese Standard	X66
Classification of International Standard	67.220
Word Count Estimation	9,983
Date of Issue	2000-09-01
Date of Implementation	2001-09-01
Older Standard (superseded by this standard)	ZB X66012-1987; ZB X66013-1987; ZB X66014-1987
Quoted Standard	GB/T 601-1988; GB 2715-1981; GB 2717-1996; GB 2760-1996; GB/T 4789.22-1994; GB/T 5009.39-1996; GB 5461-2000; GB 5749-1985; GB/T 6682 -1992; GB 7718-1994
Issuing agency(ies)	State Quality and Technical Supervision
Summary	This Chinese standard specifies the definition of soy sauce, product classification, technical requirements, test methods, inspection rules and labeling, packaging, transportation and storage requirements, this standard applies to soy sauce,