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See Chinese contents: GB 5009.235-2016 GB 5009.235-2016: Method for analysis of hygienic standard for grain paste
This Standard specifies the method for determination of amino acid nitrogen in soy sauce, grain paste and soybean paste. Method 1 of this Standard applies to the determination of amino acid nitrogen in soy sauce which is brewed or prepared from grain and its by-products such as bean cake and bran, sauce which is made from grain, AND soybean paste products which are made from soybean and wheat flour. Method 2 applies to the determination of amino acid nitrogen in soy sauce which is brewed or prepared from grain and its by-products such as bean cake and bran.
