GB/T 7740-1987
Replaced
T/JXCY 013-2020
Active
Group standards
T/JXCY 013-2020 The traditional eight big bowls of Jiaxiu include the cooking process for red braised shank, which is standardized
T/JXCY 013-2020 The traditional eight big bowls of Jiaxiu include the cooking process for red braised shank, which is standardized
Price:
$ 20.00
Basic Information
Standard Code:
T/JXCY 013-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food Composite
ICS Name:
Meat and meat products
Publish Date:
2020-09-01
Implement Date:
2020-10-01
Scope
Main technical content: raw materials and requirements, cooking utensils, production process, packaging, quality requirements, best consumption time, and classic pairings
Development Information
Related Standards
GB/T 7741-1987
Replaced
GB/T 7741-1987 Method of inspection for export salted casings
GB/T 9695.10-1988
Replaced
GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT
GB/T 9695.11-1988
Replaced
GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content
GB/T 9695.1-1988
Replaced
GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content
GB/T 9695.12-1988
Abolished