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T/ZYCY 001-2023 Active
T/ZYCY 001-2023 Ziyang "Ziwei" Chang Hong Gourmet Cuisine Cooking Skills Chang Hong Catfish
Abstract
Scope: Applicable to the production of Chang Hong catfish; Main technical content: It mainly includes nine parts, including scope, normative reference documents, terms and definitions, basic requirements, raw material selection, cooking utensils, production process, serving method, and quality requirements, etc.
General Product Information
| Document Type | Group standards |
|---|---|
| Standard Status | Active |
| Standard Code | T/ZYCY 001-2023 |
| CCS | Food |
| ICS | Food processing |
| Implement Date | 2023-06-09 |
Price
$ 20.00
Subtotal
$ 20.00
Tax
$ 0.00
Order Total (incl. tax)
$ 20.00