DB43/T 423.3-2010 Active Hunan ProvinceLocal standards

DB43/T 423.3-2010 Xiang-style cuisine Part 3: Spicy stir-fried pork

Publish Date: 2010-03-01 Implement Date: 2010-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: DB43/T 423.3-2010

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food Composite

Publish Date: 2010-03-01

Implement Date: 2010-05-01

Development Information

Same series standard

DB43/T 423.1-2010 Xiang-style cuisine Part 1 Mao's braised pork chunks DB43/T 423.2-2010 Xiang-style cuisine Part 2: Steaming fish head with minced (sauce) pepper DB43/T 423.4-2010 Xiang-style cuisine Part 4: Steamed pork with dried vegetables DB43/T 423.5-2010 Xiang-style cuisine, Part 5: Turtle and lamb soup

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