Food nutritional fortification substance—Calcined calcium
全国食品添加剂标准化技术委员会、全国食品发酵标准化中心
本标准规定了食品营养强化剂煅烧钙的技术要求、试验方法、检验规则、标志、包装、运输、贮存及保质期。
本标准适用于由牡蛎壳或贝壳经高温煅烧、水解而制得的制品。
This standard is the original Chinese electronic standard.
After you successfully purchase, we will send the electronic version of this standard to your email address.
If you have successfully purchased, please go to the plug-in category of the store and download the free plug-in installation package.
If you need translation, please contact email: ChineseStandardsLibraryS001@gmail.com.
