DB50/T 562-2014 Active Chongqing CityLocal standards

\nDB50/T 562-2014 Chongqing Cuisine: Cooking Technique Specification for Stir-Fried Duck with Ginger

DB50/T 562-2014

Publish Date: 2014-08-15 Implement Date: 2014-10-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: DB50/T 562-2014

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Bird and egg processing and products

ICS Name: Poultry and eggs

Publish Date: 2014-08-15

Implement Date: 2014-10-10

Scope

This standard applies to the processing and cooking of ginger-fried duck

Development Information

Related Standards

GB/T 9694-1988 Replaced

GB/T 9694-1988 Preserved eggs

Publish Date: 1988-09-05

GB 14891.1-1997 Active

GB 14891.1-1997 Hygienic standard for irradiated cooked meat of livestock and poultry

Publish Date: 1997-06-16

GB 18406.3-2001 Abolished

GB 18406.3-2001 Safety qualification for agricultural product—Safety requirements for non-environmental pollution meat and other animal products

Publish Date: 2001-08-06

NY 5143-2002 Replaced

NY 5143-2002 Non-polluting food, preserved egg

Publish Date: 2002-07-25

NY 5144-2002 Replaced

NY 5144-2002 Non-polluted food, salted duck egg

Publish Date: 2002-07-25

NY 5145-2002 Replaced

NY 5145-2002 Non-polluted food chicken offal

Publish Date: 2002-07-25