DB50/T 612-2015 Active Chongqing CityLocal standards

\nDB50/T 612-2015 Yuzhou Cuisine: Cooking Techniques for Gui Fish with Fragrant Sichuan Pepper

DB50/T 612-2015

Publish Date: 2015-08-20 Implement Date: 2015-10-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: DB50/T 612-2015

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Fish and aquatic products

Publish Date: 2015-08-20

Implement Date: 2015-10-01

Scope

This standard applies to the processing and cooking of fragrant Sichuan pepper and Osmanthus fish.

Development Information

Related Standards

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