DB37/T 2639.15-2017 Active Shandong ProvinceLocal standards

DB37/T 2639.15-2017 Shandong Traditional Local Famous Dish Production and Processing Technical Specification Part 15: Halal Mutton Balls

Publish Date: 2017-04-07 Implement Date: 2017-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: DB37/T 2639.15-2017

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Basic standards and general methods

ICS Name: Meat and meat products

Publish Date: 2017-04-07

Implement Date: 2017-05-01

Pages: 6 pages

Development Information

Pages: 6 pages

Same series standard

DB37/T 2639.13-2017 Shandong Traditional Local Famous Dishes Production and Processing Technical Specification Part 13: Jining Yutang Preserved Pickles DB37/T 2639.14-2017 Shandong Traditional Local Famous Dishes Production and Processing Technical Specification - Part 14: Linyi Eight Treasures Black Bean Sauce DB37/T 2639.16-2017 Shandong Traditional Local Specialty Recipe Production and Processing Specification - Part 16: Halal Hotpot Seasoning DB37/T 2639.17-2017 DB37/T 2639.17-2017 Shandong traditional local famous food production and processing technical specifications Part 17: Wanggao Huato chicken DB37/T 2639.18-2017 Specifications for the Production and Processing of Traditional Local Snacks in Shandong Province. Part 18: Ninghai County Brain Rice in Yantai City DB37/T 2639.19-2017 Technical Specifications for the Production and Processing of Traditional Local Snacks in Shandong Province. Part 19: Jiyang Gaoming Lu Tofu Skin DB37/T 2639.20-2017 Shandong traditional local specialty "Technical specification for processing and manufacturing" Part 20: Zao'an Spicy Chicken

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