GB 2757-1981
Replaced
T/HBPX 012-2020
Active
Group standards
T/HBPX 012-2020 Chu-style cooking: Duck stewed with lotus root in Honghu (a region in Hubei)
T/HBPX 012-2020 Chu-style cooking: Duck stewed with lotus root in Honghu (a region in Hubei)
Price:
$ 20.00
Basic Information
Standard Code:
T/HBPX 012-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food Composite
Publish Date:
2020-12-03
Implement Date:
2021-01-01
Scope
Main technical content: It stipulates the requirements for the raw materials and auxiliary materials of dishes, the production process, the sensory quality of finished products, hygiene, serving temperature and time, etc. The informative appendices include raw material formulas, flavoring components, nutritional components, and pictures of dishes, etc.
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