GB/T 7740-1987
Replaced
T/ZJYSFWY 3-2023
Active
Group standards
T/ZJYSFWY 3-2023 General requirements for cooking ingredients of poultry and livestock in Zhanjiang cuisine
T/ZJYSFWY 3-2023 General requirements for cooking ingredients of poultry and livestock in Zhanjiang cuisine
Price:
$ 20.00
Basic Information
Standard Code:
T/ZJYSFWY 3-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Meat and meat products
Publish Date:
2023-07-11
Implement Date:
2023-11-11
Scope
Scope: This document specifies the terms and definitions, ingredient classification, general principles, basic requirements, personnel requirements, procurement, transportation, acceptance, storage, and traceability requirements for general cooking raw materials of poultry and livestock in Zhanjiang cuisine. This document is applicable to the general requirements for cooking raw materials of poultry and livestock in Zhanjiang cuisine. Main technical content: This document specifies the terms and definitions, ingredient classification, general principles, basic requirements, personnel requirements, procurement, transportation, acceptance, storage, and traceability requirements for general cooking raw materials of poultry and livestock in Zhanjiang cuisine. This document is applicable to the general requirements for cooking raw materials of poultry and livestock in Zhanjiang cuisine.
Development Information
Related Standards
GB/T 7741-1987
Replaced
GB/T 7741-1987 Method of inspection for export salted casings
GB/T 9695.10-1988
Replaced
GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT
GB/T 9695.11-1988
Replaced
GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content
GB/T 9695.1-1988
Replaced
GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content
GB/T 9695.12-1988
Abolished