DB5333/T 1.4-2018 Active Yunnan ProvinceLocal standards

DB5333/T 1.4-2018 Luquan Cashewnut Integrated Standard Part 4: Luquan Cashewnut Baking Technical Specification

Publish Date: 2018-06-20 Implement Date: 2018-09-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: DB5333/T 1.4-2018

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices, seasonings, and related products

ICS Name: Spices and seasonings, food additives

Publish Date: 2018-06-20

Implement Date: 2018-09-20

Pages: 7 pages

Scope

This section applies to the roasting of Lushui grass fruit.

Development Information

Pages: 7 pages

Same series standard

DB5333/T 1.1-2018 Lu River Mao Quan Comprehensive Standards Part 1: Lu River Mao Quan Seed and Seedling Breeding Technical Specification DB5333/T 1.2-2018 Luquan Licoricerie Comprehensive Standards Part 2: Technical Specification for Cultivation and Management of Luquan Licoricerie DB5333/T 1.3-2018 Lu River Scordium Comprehensive Standard Part 3: Standard for Harvesting Fresh Lu River Scordium Fruits

Replace the following standards

DG5333/T 1.4-2010

Related Standards

GB/T 18186-2000 Active

GB/T 18186-2000 Fermented soy sauce

Publish Date: 2000-09-01

GB/T 18187-2000 Active

GB/T 18187-2000 Fermented vinegar

Publish Date: 2000-09-01

SC/T 3601-2003 Abolished

SC/T 3601-2003 Oyster sauce

Publish Date: 2003-07-30

GB 19696-2005 Replaced

GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose

Publish Date: 2005-03-23

SB/T 10431-2007 Abolished

SB/T 10431-2007 Zhacai sauce

Publish Date: 2007-07-24

GB/T 19696-2008 Active

GB/T 19696-2008 Product of geographical indication—Pingyin rose

Publish Date: 2008-10-22