About this ebook
This Standard specifies the determination of reducing sugar content in foods. Method I and method II of this Standard apply to the determination of reducing sugar content in foods. Method III of this Standard applies to the determination of reducing sugar content in wheat flour. Method IV of this Standard applies to the determination of reducing sugar content in sugar beet root.
About the author
https://www.chinesestandard.net specializes in providing translation services of all Chinese Standards.
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