One. Rancid odor
2. Moisture content not exceeding 10% by weight, in the case of frying with oil
3. Protein not less than 8.5% by weight for noodles
4. No pathogenic microbes
5.Toxic substances produced by microbes in the volume. May be hazardous to health
6. There are not more than 30,000 bacteria in one gram
7. There were less than 100 in the g
.
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