GB 2757-1981
Replaced
T/NTCYHY 003.1-2017
Active
Group standards
T/NTCYHY 003.1-2017 Nantong Top Ten Classical Cuisine Making Skills - Clear Sliced Mixed Fish Braise
T/NTCYHY 003.1-2017 Nantong Top Ten Classical Cuisine Making Skills - Clear Sliced Mixed Fish Braise
Price:
$ 20.00
Basic Information
Standard Code:
T/NTCYHY 003.1-2017
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2017-01-22
Implement Date:
2017-01-22
Scope
Scope: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the production of clear-stir-fried perch fillets. This standard applies to the production and processing of clear-stir-fried perch fillets. Main technical content: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the production of clear-stir-fried perch fillets. This standard applies to the production and processing of clear-stir-fried perch fillets.
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