GB 16798-1997
Replaced
T/FYCY 005-2021
Active
Group standards
T/FYCY 005-2021 Fenzhou banquet cooking methods and types of thickeners (gels) used in the recipes
T/FYCY 005-2021 Fenzhou banquet cooking methods and types of thickeners (gels) used in the recipes
Price:
$ 20.00
Basic Information
Standard Code:
T/FYCY 005-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food processing
Publish Date:
2021-01-01
Implement Date:
2021-02-01
Scope
Main technical content: It specifies the raw materials and types of paste used in Fenzhou banquet cooking, as well as the preparation methods and key operating procedures
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