GB 16798-1997
Replaced
T/SXXC 004-2016
Active
Group standards
T/SXXC 004-2016 Production Specifications for Steamed Dumplings of Sha County Snacks
T/SXXC 004-2016
Price:
$ 20.00
Basic Information
Standard Code:
T/SXXC 004-2016
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food processing
Publish Date:
2016-10-15
Implement Date:
2016-11-15
Scope
Scope: This standard specifies the terms and definitions, raw material requirements, production processes, and processing requirements for making steamed dumplings in Shaxian snacks. This standard applies to the processing and production of steamed dumplings in Shaxian snacks by members of the Shaxian Snack Industry Association; Main technical content: 1. Raw material requirements 2. Production processes 3. Processing and production requirements
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
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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