GB 2757-1981
Replaced
T/SPX 104-2020
Active
Group standards
T/SPX 104-2020 Local cuisine cooking technique specification for grasping cooked fish
T/SPX 104-2020 Local cuisine cooking technique specification for grasping cooked fish
Price:
$ 20.00
Basic Information
Standard Code:
T/SPX 104-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food Composite
Publish Date:
2020-12-21
Implement Date:
2020-12-30
Scope
Main technical content: This document specifies the raw materials and requirements for stir-fried fish, cooking utensils, production processes, plating, quality requirements, and the best consumption time. This document is applicable to the processing and cooking of a series of local dishes, including stir-fried fish
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced