GB/T 15664-1995
Replaced
T/SPX 102-2020
Active
Group standards
T/SPX 102-2020 Local cuisine cooking technique regulations for "pulling sugar pear"
T/SPX 102-2020 Local cuisine cooking technique regulations for "pulling sugar pear"
Price:
$ 20.00
Basic Information
Standard Code:
T/SPX 102-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Fruit processing and products
ICS Name:
A comprehensive collection of fruits, vegetables, and their processed products
Publish Date:
2020-12-10
Implement Date:
2020-12-30
Scope
Main technical content: This document specifies the terms and definitions of pulled snow pear, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and the best time to eat it.
Development Information
Related Standards
GB/T 15667-1995
Replaced
GB/T 15667-1995 Fruits, vegetables and their products—Determination of chloride content
GB/T 16862-1997
Replaced
GB/T 16862-1997 Table grape—Guide to cold storage
GB/T 17479-1998
Active
GB/T 17479-1998 Apricots—Guide to cold storage
GH/T 1022-2000
Active
GH/T 1022-2000 Table grapes
GB 11671-2003
Replaced