GB/T 9694-1988
Replaced
T/ZNZ 090-2021
Active
Group standards
T/ZNZ 090-2021 Method for Sensory Evaluation of Goose Meat
T/ZNZ 090-2021
Price:
$ 20.00
Basic Information
Standard Code:
T/ZNZ 090-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Basic standards and general methods
ICS Name:
Poultry and eggs
Publish Date:
2021-11-10
Implement Date:
2021-12-10
Scope
Main technical content: This document specifies the terms and definitions of sensory evaluation of goose meat, sample preparation, basic requirements for sample evaluation, and sample evaluation. This document is applicable to the sensory evaluation of goose meat.
Development Information
Related Standards
GB 14891.1-1997
Active
GB 14891.1-1997 Hygienic standard for irradiated cooked meat of livestock and poultry
GB 18406.3-2001
Abolished
GB 18406.3-2001 Safety qualification for agricultural product—Safety requirements for non-environmental pollution meat and other animal products
NY 5143-2002
Replaced
NY 5143-2002 Non-polluting food, preserved egg
NY 5144-2002
Replaced
NY 5144-2002 Non-polluted food, salted duck egg
NY 5145-2002
Replaced