T/JXCY 012-2020 Active Group standards

T/JXCY 012-2020 Jiexiu Traditional Eight Big Bowls Huangmeng Succulent Pork Shank Stew Processing Technology Specification

Publish Date: 2020-09-01 Implement Date: 2020-10-01 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: T/JXCY 012-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

ICS Name: Meat and meat products

Publish Date: 2020-09-01

Implement Date: 2020-10-01

Scope

Main technical content: raw materials and requirements, cooking utensils, production process, packaging, quality requirements, best consumption time, and classic pairings

Development Information

Related Standards

GB/T 7740-1987 Replaced

GB/T 7740-1987 Casings for export

Publish Date: 1987-05-21

GB/T 7741-1987 Replaced

GB/T 7741-1987 Method of inspection for export salted casings

Publish Date: 1987-05-21

GB/T 9695.10-1988 Replaced

GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT

Publish Date: 1988-09-05

GB/T 9695.11-1988 Replaced

GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content

Publish Date: 1988-09-05

GB/T 9695.1-1988 Replaced

GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content

Publish Date: 1988-09-05

GB/T 9695.12-1988 Abolished

GB/T 9695.12-1988 Meat and meat products—Method for determination of the water activity

Publish Date: 1988-09-05