T/SPSH 36-2024 Active Group standards

T/SPSH 36-2024 Chencunhuajian banquet, chrysanthemum fish puree soup

Publish Date: 2024-09-27 Implement Date: 2024-09-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/SPSH 36-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food Composite

Publish Date: 2024-09-27

Implement Date: 2024-09-28

Scope

Scope: This document specifies the basic requirements, cooking process, finished product requirements, and consumption and characteristics of Chencun Huayan Juhua Fish Mousse Soup. This document is applicable to Chencun Huayan Juhua Fish Mousse Soup; Main technical content: Scope, normative reference documents, terms and definitions, basic requirements, cooking process, finished product requirements, consumption characteristics, and Appendix A (informative).

Development Information

Related Standards

GB 2757-1981 Replaced

GB 2757-1981 Hygienic standard for distilled liquor and formulated liquor

Publish Date: 1981-09-23

GB/T 5490-1985 Replaced

GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils

Publish Date: 1985-11-02

GB/T 5491-1985 Replaced

GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction

Publish Date: 1985-11-02

GB/T 5492-1985 Replaced

GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste

Publish Date: 1985-11-02

GB/T 5493-1985 Replaced

GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture

Publish Date: 1985-11-02

GB/T 5494-1985 Replaced

GB/T 5494-1985 Inspection of grain and oilseeds Methods for determination of foreign matter and unsound kernels

Publish Date: 1985-11-02