GB 16798-1997
Replaced
T/HJXLH 001-2023
Active
Group standards
T/HJXLH 001-2023 The specification for the production technology of Su Bu Ni roasted duck, a famous dish in Hejin
T/HJXLH 001-2023 The specification for the production technology of Su Bu Ni roasted duck, a famous dish in Hejin
Price:
$ 20.00
Basic Information
Standard Code:
T/HJXLH 001-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-11-06
Implement Date:
2023-12-06
Scope
Main technical content: This document specifies the terms and definitions, raw materials and requirements, equipment and environment, production process, serving vessels, quality requirements, and optimal consumption time for the production of Su Bu Li roast duck. This document is applicable to the production of Su Bu Li roast duck.
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