DB50/T 1287-2022 Active Chongqing CityLocal standards

DB50/T 1287-2022

Publish Date: 2022-08-31 Implement Date: 2022-11-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: DB50/T 1287-2022

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Spices and seasonings, food additives

Publish Date: 2022-08-31

Implement Date: 2022-11-30

Pages: 7 pages

Scope

This document is applicable to the production or preparation of red oil for Chongqing hotpot

Development Information

Pages: 7 pages

Related Standards

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GB/T 18186-2000 Fermented soy sauce

Publish Date: 2000-09-01

GB/T 18187-2000 Active

GB/T 18187-2000 Fermented vinegar

Publish Date: 2000-09-01

SC/T 3601-2003 Abolished

SC/T 3601-2003 Oyster sauce

Publish Date: 2003-07-30

GB 19696-2005 Replaced

GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose

Publish Date: 2005-03-23

SB/T 10431-2007 Abolished

SB/T 10431-2007 Zhacai sauce

Publish Date: 2007-07-24

GB/T 19696-2008 Active

GB/T 19696-2008 Product of geographical indication—Pingyin rose

Publish Date: 2008-10-22