T/BJCA 002-2022 Active Group standards

T/BJCA 002-2022 Beijing Cuisine: Cooking Techniques for Soybean Flour Cake

T/BJCA 002-2022

Publish Date: 2022-09-23 Implement Date: 2022-09-23 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/BJCA 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-09-23

Implement Date: 2022-09-23

Scope

Main technical content: This standard specifies the terms and definitions of soybean noodle cakes, raw materials and requirements, cooking utensils, production processes, and quality requirements. This standard is applicable to the processing and production of soybean noodle cakes.