GB 16798-1997
Replaced
T/RGSCYXH 011-2021
Active
Group standards
T/RGSCYXH 011-2021 Rugao Cuisine: Stir-fried Celery with White Pu Tea Dried Shrimp Cooking Technique
T/RGSCYXH 011-2021
Price:
$ 20.00
Basic Information
Standard Code:
T/RGSCYXH 011-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Basic standards and general methods
ICS Name:
Food processing
Publish Date:
2021-04-16
Implement Date:
2021-04-16
Scope
Main technical content: raw materials, cooking utensils, preparation of raw materials, cooking skills, sensory evaluation of finished products, and requirements for optimal consumption time and temperature, etc.
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