KS H 6021-2009 Seasoned jeotgal(Fermented and seasoned fishery products)《作料鱼酱》.pdf

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1、 KSKSKSKSKSKSKSK KSKSKS KSKSK KSKS KSK KS KS H 6021 KS H 6021:2009 2009 1 20 http:/www.kats.go.krKS H 6021:2009 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) ： ：1989 11 30 ：2009 1 20 2009-0024 ： ： ( 02-509-7266) (http:/www.kats.go.kr). 10 5 , . KS H 6021:2009 Seasoned jeotgal(Fermented and sea

2、soned fishery products) 1 , , . 2 . . ( ) . KS H 1101, KS H 1201, KS H 1204, KS Q ISO 6658, 3 . 3.1 80 % . 3.2 75 % . 3.3 75 % . 3.4 75 % . 3.5 75 % . KS H 6021:2009 2 3.6 5 cm 80 % . 3.7 3.1 3.6 60 % . 4 4.1 4.2 4.3 4.4 4.5 4.6 4.7 5 5.1 1 . 1 , . . (%) 63.0 72.0 70.0 75.0 73.0 70.0 75.0 (%) 8.0 8.

3、0 8.0 8.0 8.0 7.0 8.0 (%) 2.80 1.30 1.70 1.40 1.30 1.20 1.20 5.2 1 . 6 6.1 KS H 6021:2009 3 KS Q ISO 6658 . 6.2 KS H 1201 4. . 6.3 3 g , (100 mL) . 10 mL (100 mL) 5 % 1 mL 0.1 N . (%)SfBA 85005.0100 A ： 0.1 N (mL) B ： f ： 0.1 N S ： (g) 6.4 KS H 1204 4. . 7 6. 5.1 8. . 8 8.1 . 8.2 . 9 KS H 1101 . 135513 7017 (02)60094114 (02)600948878 http：/ KS H 6021:2009 KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Seasoned jeotgal(Fermented and seasoned fishery products) ICS 67.040 ; 67.120.30 Korean Agency for Technology and Standards http:/www.kats.go.kr