T/SCHX 011-2024 Active Group standards

T/SCHX 011-2024 Su Huangcai

Publish Date: 2024-08-21 Implement Date: 2024-09-20 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: T/SCHX 011-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food Composite

Publish Date: 2024-08-21

Implement Date: 2024-09-20

Scope

Scope: This document specifies the definition of crispy yellow vegetables, the raw and auxiliary materials and requirements, the production process, and the characteristics of the dish. This document is applicable to the production of crispy yellow vegetables; Main technical content: This document specifies the definition of crispy yellow vegetables, the raw and auxiliary materials and requirements, the production process, and the characteristics of the dish.

Development Information

Related Standards

GB 2757-1981 Replaced

GB 2757-1981 Hygienic standard for distilled liquor and formulated liquor

Publish Date: 1981-09-23

GB/T 5490-1985 Replaced

GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils

Publish Date: 1985-11-02

GB/T 5491-1985 Replaced

GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction

Publish Date: 1985-11-02

GB/T 5492-1985 Replaced

GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste

Publish Date: 1985-11-02

GB/T 5493-1985 Replaced

GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture

Publish Date: 1985-11-02

GB/T 5494-1985 Replaced

GB/T 5494-1985 Inspection of grain and oilseeds Methods for determination of foreign matter and unsound kernels

Publish Date: 1985-11-02