GB 2757-1981
Replaced
T/NTCYHY 002.2-2017
Active
Group standards
T/NTCYHY 002.2-2017 Nantong Top Ten Famous Dishes Making Skills - Yellow Simmered Langshan Chicken
T/NTCYHY 002.2-2017 Nantong Top Ten Famous Dishes Making Skills - Yellow Simmered Langshan Chicken
Price:
$ 20.00
Basic Information
Standard Code:
T/NTCYHY 002.2-2017
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2017-01-22
Implement Date:
2017-01-22
Scope
Scope: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the production of Huang Meng Longshan Chicken. This standard applies to the production and processing of Huang Meng Longshan Chicken. Main technical content: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the production of Huang Meng Longshan Chicken. This standard applies to the production and processing of Huang Meng Longshan Chicken.
Development Information
Same series standard
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced