GB 16798-1997
Replaced
T/BJCA 010-2022
Active
Group standards
T/BJCA 010-2022 Jing cuisine cooking technique specification for crispy and not oily roasted duck
T/BJCA 010-2022 Jing cuisine cooking technique specification for crispy and not oily roasted duck
Price:
$ 20.00
Basic Information
Standard Code:
T/BJCA 010-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2022-09-23
Implement Date:
2022-09-23
Scope
Main technical content: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, and quality requirements for the crispy and not greasy roast duck. This standard is applicable to the processing and production of crispy and not greasy roast ducks.
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