GB 16798-1997
Replaced
T/GACI 001-2021
Active
Group standards
T/GACI 001-2021 Technical Specifications for the Processing of Cassava Soup
T/GACI 001-2021
Price:
$ 20.00
Basic Information
Standard Code:
T/GACI 001-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic crops
ICS Name:
Food processing
Publish Date:
2021-10-09
Implement Date:
2021-11-09
Scope
Scope: This document specifies the requirements for raw materials and production technology for the processing of sweet ready-to-eat taro soup. This document is applicable to the production of sweet ready-to-eat taro soup products made from edible taro as the main raw material within the administrative area of Guangxi; Main technical content: This document specifies the terms and definitions of sweet ready-to-eat taro soup, the requirements for raw and auxiliary materials, the hygiene requirements during the production process, the process flow, and the processing technology.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
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