GB 16798-1997
Replaced
T/GDBK 004-2023
Active
Group standards
T/GDBK 004-2023 Duckling Pie
T/GDBK 004-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/GDBK 004-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-10-18
Implement Date:
2023-10-18
Scope
Scope: This document specifies the terms and definitions, basic requirements, hygiene requirements for the production and processing process, test methods, inspection rules, labeling, packaging, transportation, and storage of duck pie. This document is applicable to the production, sales, and inspection of duck pie; Main technical content: 1. Crude fat, % ≤ 34, revised to crude fat, % ≤ 20; 2. Protein, g/100g ≥ 5, revised to protein, g/100g ≥ 7
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced