GB 16798-1997
Replaced
T/JCCZ 114-2020
Active
Group standards
T/JCCZ 114-2020 Specifications for the Production of Chipped Edges
T/JCCZ 114-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/JCCZ 114-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2020-06-30
Implement Date:
2020-07-01
Scope
Scope: This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for making Xie Jian noodles. This standard applies to Xie Jian noodles made from wheat flour as the raw material. Xie Jian noodles made from other flours can be implemented with reference to this standard. Main technical content: This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for making Xie Jian noodles. This standard applies to Xie Jian noodles made from wheat flour as the raw material. Xie Jian noodles made from other flours can be implemented with reference to this standard.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced