GB 16798-1997
Replaced
T/RGSCYXH 009-2020
Active
Group standards
T/RGSCYXH 009-2020 Rugao Cuisine: Cooking Techniques for Braised Fat-Free Meat with Chinese Cabbage
T/RGSCYXH 009-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/RGSCYXH 009-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Meat processing products
ICS Name:
Food processing
Publish Date:
2020-12-10
Implement Date:
2020-12-20
Scope
Main technical content: requirements for raw and auxiliary materials, cooking utensils, preparation of raw and auxiliary materials, cooking skills, sensory requirements for finished products, and optimal consumption time and temperature requirements.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced