T/WXCY 0012-2024 Active Group standards

T/WXCY 0012-2024 Liangxi Crispy Eel Cooking Skills

T/WXCY 0012-2024

Publish Date: 2024-12-24 Implement Date: 2025-01-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/WXCY 0012-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-24

Implement Date: 2025-01-01

Scope

Main technical content: the raw material requirements, production process, and finished product requirements for making Liangxi crispy eels

Development Information

Related Standards

GB 16798-1997 Replaced

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Publish Date: 1997-05-28

GB 16565-2003 Active

GB 16565-2003 Hygienic standard for fried food

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GB 17400-2003 Replaced

GB 17400-2003 Hygienic standard for instant noodle

Publish Date: 2003-09-24

GB 17401-2003 Replaced

GB 17401-2003 Hygienic standard for puffed food

Publish Date: 2003-09-24

GB 19295-2003 Replaced

GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice

Publish Date: 2003-09-24

GB 2714-2003 Replaced

GB 2714-2003 Hygienic standard for preserved vegetables

Publish Date: 2003-09-24