GB 16798-1997
Replaced
DB4101/T 16.2-2020
Active
Henan ProvinceLocal standards
DB4101/T 16.2-2020 Zhengzhou Cuisine Skills Part 2: Four Treasures in a Package
DB4101/T 16.2-2020 Zhengzhou Cuisine Skills Part 2: Four Treasures in a Package
Basic Information
Standard Code:
DB4101/T 16.2-2020
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2020-12-30
Implement Date:
2021-03-30
Pages:
11 pages
Development Information
Same series standard
DB4101/T 16.1-2020 DB4101/T 16.1-2020 Zhengzhou Cuisine Skills Part 1: Sweet and Sour Softly Fried Yellow River Cyprine Fish with Baking Flour
DB4101/T 16.3-2020 DB4101/T 16.3-2020 Zhengzhou Cuisine Skills Part 3: Roast Duck
DB4101/T 16.4-2020 DB4101/T 16.4-2020 Zhengzhou Cuisine Skills Part 4: Sea Cucumber Noodles
DB4101/T 16.5-2020 Zhengzhou Cuisine Skill Part 5: Steaming Abalone with Iron Rod Yam
DB4101/T 16.6-2020 Zhengzhou Cuisine Skills Part 6: Braised Big Fish Head
DB4101/T 16.7-2020 DB4101/T 16.7-2020 Zhengzhou Cuisine Skills Part 7: Roasting Yizizi
DB4101/T 16.8-2020 Zhengzhou Cuisine Skills Part 8: Guo Pie (Guo Tie)
DB4101/T 16.9-2020 The cooking skills of Zhengzhou Part 9: Braising Shrimp Tail
DB4101/T 16.10-2020 Zhengzhou Culinary Skills Part 10: Jujube Flower Bread
DB4101/T 16.11-2020 The 11th Part of Zhengzhou Cuisine Skills: Sour and Spicy Tripe Soup
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