DB50/T 559-2014 Active Chongqing CityLocal standards

DB50/T 559-2014 DB50/T 559-2014 Chongqing cuisine cooking technical specifications for dry-frying eel

Publish Date: 2014-08-15 Implement Date: 2014-10-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 30

Out of stock

Basic Information

Standard Code: DB50/T 559-2014

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Fish and aquatic products

Publish Date: 2014-08-15

Implement Date: 2014-10-10

Scope

This standard applies to the processing and cooking of dry-stir-fried eels

Development Information

Related Standards

GB/T 9956-1988 Replaced

GB/T 9956-1988 Standard for guality of black carp fry and fingerling

Publish Date: 1988-10-26

GB 16324-1996 Replaced

GB 16324-1996 Hygienic standards of dried sea-shellfish product

Publish Date: 1996-06-19

GB 16328-1996 Replaced

GB 16328-1996 Hygienic standard of roasted fish fillet

Publish Date: 1996-06-19

GB 2744-1996 Replaced

GB 2744-1996 Hygienic standard of sea shellfish

Publish Date: 1996-06-19

GB/T 16871-1997 Replaced

GB/T 16871-1997 Mullet standard for parent fish and fingerling

Publish Date: 1997-06-16

GB/T 16872-1997 Replaced

GB/T 16872-1997 Seedling of farrer's scallop

Publish Date: 1997-06-16