GB 16798-1997
Replaced
T/HNSKJX 007-2021
Active
Group standards
T/HNSKJX 007-2021 Low Salt Chopped Pepper Processing Technical Regulations
T/HNSKJX 007-2021 Low Salt Chopped Pepper Processing Technical Regulations
Price:
$ 20.00
Basic Information
Standard Code:
T/HNSKJX 007-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic crops
ICS Name:
Food processing
Publish Date:
2021-11-22
Implement Date:
2021-12-01
Scope
Main technical content: This standard specifies the terms and definitions, basic requirements, processing technology, quality requirements, labeling, packaging, transportation, and storage of low-salt chopped chili peppers. This standard is applicable to the processing of low-salt chopped chili peppers.
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