GB/T 15664-1995
Replaced
T/FYCY 033-2020
Active
Group standards
T/FYCY 033-2020 Fenyang Sanbaatian Banquet Yin Yangshuduxian cooking process specifications
T/FYCY 033-2020 Fenyang Sanbaatian Banquet Yin Yangshuduxian cooking process specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/FYCY 033-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
A comprehensive collection of fruits, vegetables, and their processed products
Publish Date:
2020-05-01
Implement Date:
2020-06-01
Scope
Main technical content: raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and the best consumption time.
Development Information
Related Standards
GB/T 15667-1995
Replaced
GB/T 15667-1995 Fruits, vegetables and their products—Determination of chloride content
GB/T 16862-1997
Replaced
GB/T 16862-1997 Table grape—Guide to cold storage
GB/T 17479-1998
Active
GB/T 17479-1998 Apricots—Guide to cold storage
GH/T 1022-2000
Active
GH/T 1022-2000 Table grapes
GB 11671-2003
Replaced