GB/T 16784.1-1997
Replaced
T/LZBX 008-2019
Active
Group standards
T/LZBX 008-2019 Intangible Cultural Heritage—Cooking Process Standards for Zhongdu and Family Banquet Mixed Cuisine
T/LZBX 008-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/LZBX 008-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Integrated services
Publish Date:
2019-06-28
Implement Date:
2019-06-28
Scope
Main technical content: 4.1.1 Ingredients: Pork tenderloin 500g. 4.1.2 Seasonings: Green garlic, dried bamboo shoots (middle section) 50g, dried tofu 50g, black fungus 50g, large cabbage 50g, celery 50g, carrots 50g, vermicelli 50g. 4.1.3 Seasonings: Edible salt 10g, soy sauce 20g, oyster sauce 10g, cooking oil 50g, pepper powder 5g, cornstarch 10g, chicken broth.
Development Information
Related Standards
GB/T 16784.2-1998
Abolished
GB/T 16784.2-1998 After-sale service of industrial products—Part 2:Maintain
GB/T 17372-1998
Abolished
GB/T 17372-1998 Classification of grade of service trades—General rules
WB/T 1016-2002
Active
WB/T 1016-2002 Accept standard for wood flooring surface after installation
GB/T 19680-2005
Replaced
GB/T 19680-2005 Classification and evaluation indicators for logistics enterprises
GB/T 19682-2005
Active