DB3502/T 045.13-2021 Active Fujian ProvinceLocal standards

DB3502/T 045.13-2021 Xiamen specialty food production procedure - Part 13: Shrimp noodles

Publish Date: 2021-07-30 Implement Date: 2021-07-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: DB3502/T 045.13-2021

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-07-30

Implement Date: 2021-07-30

Pages: 10 pages

Development Information

Pages: 10 pages

Same series standard

DB3502/T 045.7-2021 DB3502/T 045.7-2021 Xiamen special food production rules Part 7: Thin crepe (a local traditional food in Xiamen) preparation method DB3502/T 045.8-2021 Xiamen specialty food production procedures - Part 8: Noodles gruel \nDB3502/T 045.9-2021 Xiamen Specialty Food Production Procedures Part 9: Peanut Soup DB3502/T 045.10-2021 DB3502/T 045.10-2021 Xiamen specialty food production rules Part 10: Chinese chive dumplings DB3502/T 045.11-2021 Xiamen Specialty Food Production Instructions Part 11: Pan-fried Crab DB3502/T 045.12-2021 Xiamen special cuisine production procedure Part 12: Stir-fried noodle strings DB3502/T 045.15-2021 Xiamen Specialty Food Production Instructions Part 15: filling pie DB3502/T 045.16-2021 Xiamen Specialty Food Production Regulations Part 16: Seafood Soy Sauce Water

Related Standards

GB 16798-1997 Replaced

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GB 16565-2003 Active

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GB 17400-2003 Hygienic standard for instant noodle

Publish Date: 2003-09-24

GB 17401-2003 Replaced

GB 17401-2003 Hygienic standard for puffed food

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GB 19295-2003 Replaced

GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice

Publish Date: 2003-09-24

GB 2714-2003 Replaced

GB 2714-2003 Hygienic standard for preserved vegetables

Publish Date: 2003-09-24