GB 16798-1997
Replaced
T/PJCYXH 002-2022
Active
Group standards
T/PJCYXH 002-2022 Pujiang Cow Tongue Steaming Technique Specification
T/PJCYXH 002-2022 Pujiang Cow Tongue Steaming Technique Specification
Price:
$ 20.00
Basic Information
Standard Code:
T/PJCYXH 002-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-03-01
Implement Date:
2023-03-15
Scope
Main technical content: This document specifies the terms and definitions of the cooking techniques for Niuqing Tang in Pujian County, the requirements for raw and auxiliary materials, and the cooking process.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced