DB51/T 397-2003 Replaced Sichuan ProvinceLocal standards

DB51/T 397-2003 Sichuan sweet and sour sauce

Publish Date: 2003-12-17 Implement Date: 2004-02-01 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: DB51/T 397-2003

Standard Type: Local standards

Standard Status: Replaced

is_force_gb: no

CCS Name: Food flavorings

ICS Name: Spices and seasonings, food additives

Publish Date: 2003-12-17

Implement Date: 2004-02-01

Development Information

Superseded by the following standards

DB51/T 397-2006 Chuan-style sweet noodles sauce technical requirements

Related Standards

GB/T 18186-2000 Active

GB/T 18186-2000 Fermented soy sauce

Publish Date: 2000-09-01

GB/T 18187-2000 Active

GB/T 18187-2000 Fermented vinegar

Publish Date: 2000-09-01

SC/T 3601-2003 Abolished

SC/T 3601-2003 Oyster sauce

Publish Date: 2003-07-30

GB 19696-2005 Replaced

GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose

Publish Date: 2005-03-23

SB/T 10431-2007 Abolished

SB/T 10431-2007 Zhacai sauce

Publish Date: 2007-07-24

GB/T 19696-2008 Active

GB/T 19696-2008 Product of geographical indication—Pingyin rose

Publish Date: 2008-10-22