GB/T 16766-1997
Replaced
T/AQB 31-2022
Active
Group standards
T/AQB 31-2022 Banquet-style Huai cai (Hui cuisine) with preserved sown field and old duck
T/AQB 31-2022 Banquet-style Huai cai (Hui cuisine) with preserved sown field and old duck
Price:
$ 20.00
Basic Information
Standard Code:
T/AQB 31-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Consumer services
Publish Date:
2022-11-06
Implement Date:
2022-11-06
Scope
Main technical content: Chapter 3: "Terminology and Definitions": Provides the relevant terms and definitions involved in this standard. Chapter 4: "Raw and Auxiliary Materials and Requirements": Specifies the main raw materials, auxiliary materials, and seasonings, and sets forth the requirements for raw and auxiliary materials. Chapter 5: "Production Process": Specifies the cleaning and cutting of the main raw materials, auxiliary materials, and seasonings, and also sets forth requirements for cooking, serving, and shaping. Chapter 6: "Product Characteristics": The product should meet the requirements for color, aroma, taste, texture, and shape as specified in Table 1. Chapter 7: "Best Consumption Time": Provides requirements for the best consumption time of the product.
Development Information
Related Standards
GB 5296.1-1997
Replaced
GB 5296.1-1997 Instructions for use of products of consumer interest—General principles
GB/T 18760-2002
Replaced
GB/T 18760-2002 Methods and requirements of after-sale services of consumer goods
GB/T 5296.6-2004
Replaced
GB/T 5296.6-2004 Instructions for use of products of consumer interest—Part 6:furniture
SB/T 10400-2006
Active
SB/T 10400-2006 Supermarket shopping environment
GB/T 5296.5-2006
Replaced