T/NMSP T/NMSP.MZB04.04-2024
Active
T/DLMSWH 016-2019A
Active
Group standards
T/DLMSWH 016-2019A Processing Instructions for Seafood Dishes with Characteristics of Dalian Tourism - Part 4: Head and Neck Dishes
T/DLMSWH 016-2019A Processing Instructions for Seafood Dishes with Characteristics of Dalian Tourism - Part 4: Head and Neck Dishes
Price:
$ 20.00
Basic Information
Standard Code:
T/DLMSWH 016-2019A
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Other
Publish Date:
2019-08-15
Implement Date:
2019-09-15
Scope
Scope: This standard specifies the terms and definitions, raw material requirements, processing procedures, utensils and plating, and requirements for dish characteristics for the cooking of Dalian's characteristic cephalopod seafood dishes. This standard applies to the cooking operations of Dalian's characteristic cephalopod seafood dishes. Main technical content: This standard specifies the terms and definitions, raw material requirements, processing procedures, utensils and plating, and requirements for dish characteristics for the cooking of Dalian's characteristic cephalopod seafood dishes.
Development Information
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