DB50/T 566-2014 Active Chongqing CityLocal standards

DB50/T 566-2014 DB50/T 566-2014 Chongqing cuisine - Bo jiao fish maw cooking technical specifications

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 566-2014

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Meat and meat products

Publish Date: 2014-08-15

Implement Date: 2014-10-10

Scope

This standard applies to the processing and cooking of fish maw dumplings

Development Information

Related Standards

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Publish Date: 1987-05-21

GB/T 7741-1987 Replaced

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GB/T 9695.10-1988 Replaced

GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT

Publish Date: 1988-09-05

GB/T 9695.11-1988 Replaced

GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content

Publish Date: 1988-09-05

GB/T 9695.1-1988 Replaced

GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content

Publish Date: 1988-09-05

GB/T 9695.12-1988 Abolished

GB/T 9695.12-1988 Meat and meat products—Method for determination of the water activity

Publish Date: 1988-09-05