GB 2757-1981
Replaced
DB51/T 2879-2022
Active
Sichuan ProvinceLocal standards
DB51/T 2879-2022 DB51/T 2879-2022 Standard for the selection and use of common special ingredients in Sichuan cuisine in China
DB51/T 2879-2022 DB51/T 2879-2022 Standard for the selection and use of common special ingredients in Sichuan cuisine in China
Basic Information
Standard Code:
DB51/T 2879-2022
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2022-02-24
Implement Date:
2022-04-01
Pages:
34 pages
Scope
This document specifies the requirements for animal meat, poultry, aquatic products, grains, vegetables, fruits, seasonings, and processed main and auxiliary ingredients in terms of their morphological characteristics, quality requirements, and culinary applications. This document is applicable to the selection of common characteristic ingredients for Sichuan cuisine in China.
Development Information
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