DB61/T 1264.5-2019 Active Shaanxi ProvinceLocal standards

DB61/T 1264.5-2019 Shaanxi cuisine traditional production process specification: "Ziyang steaming pot"

Publish Date: 2019-08-23 Implement Date: 2019-09-23 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: DB61/T 1264.5-2019

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2019-08-23

Implement Date: 2019-09-23

Pages: 7 pages

Development Information

Pages: 7 pages

Same series standard

DB61/T 1264.1-2019 Shanxi cuisine traditional production process specification: "Gourd Chicken" DB61/T 1264.2-2019 DB61/T 1264.2-2019 Traditional Production Technology Specification of Shaanxi Cuisine "Huisānxīn" does not translate into English DB61/T 1264.3-2019 Shaanxi cuisine traditional production process standard "Golden Edged Chinese Cabbage" DB61/T 1264.4-2019 Shaanxi cuisine traditional production process specification: "Dali Baizhu Zongzi"

Related Standards

GB 16798-1997 Replaced

GB 16798-1997 Requirements of safety and sanitation for food machinery

Publish Date: 1997-05-28

GB 16565-2003 Active

GB 16565-2003 Hygienic standard for fried food

Publish Date: 2003-09-24

GB 17400-2003 Replaced

GB 17400-2003 Hygienic standard for instant noodle

Publish Date: 2003-09-24

GB 17401-2003 Replaced

GB 17401-2003 Hygienic standard for puffed food

Publish Date: 2003-09-24

GB 19295-2003 Replaced

GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice

Publish Date: 2003-09-24

GB 2714-2003 Replaced

GB 2714-2003 Hygienic standard for preserved vegetables

Publish Date: 2003-09-24