QB/T 1361-2014 Active Industry standards-Light industry

QB/T 1361-2014 Boiled Duck Confit in Oyster Sauce with Mushrooms and Vegetables - Sous vide roasted pork chunks, salted duck confit, Chinese sausage, vegetables and herbs

Publish Date: 2014-05-06 Implement Date: 2014-10-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 30

Basic Information

Standard Code: QB/T 1361-2014

Standard Type: Industry standards

Standard Status: Active

is_force_gb: no

CCS Name: Canned meat

ICS Name: Meat and meat products

Publish Date: 2014-05-06

Implement Date: 2014-10-01

Pages: 6 pages

Development Information

Pages: 6 pages

Replace the following standards

QB 1361-1991 Boiled Spare Ribs in Stew Sauce canned food QB/T 1362-1991

Related Standards

GB/T 7740-1987 Replaced

GB/T 7740-1987 Casings for export

Publish Date: 1987-05-21

GB/T 7741-1987 Replaced

GB/T 7741-1987 Method of inspection for export salted casings

Publish Date: 1987-05-21

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