GB 16798-1997
Replaced
T/JCCZ 106-2020
Active
Group standards
T/JCCZ 106-2020 Noodle Making Standards
T/JCCZ 106-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/JCCZ 106-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food processing
Publish Date:
2020-06-30
Implement Date:
2020-07-01
Scope
Scope: This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for making noodles, as well as hygiene requirements. This standard applies to noodles made from wheat flour as the raw material. Main technical content: This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for making noodles, as well as hygiene requirements. This standard applies to noodles made from wheat flour as the raw material.
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