T/HNPPXH 0002-2021 Active Group standards

T/HNPPXH 0002-2021 Huai Wei Nian Qian: Pusa products

Publish Date: 2021-03-04 Implement Date: 2021-04-04 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/HNPPXH 0002-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-03-04

Implement Date: 2021-04-04

Scope

Main technical content: 1. Sensory indicators: Requirements for color: white or light yellow; taste: fragrant, crispy, slightly salty, and light with a fruity acidity; no off-odor. Shape: rod-like or stem-like, with intact appearance and uniform size. Tissue: possess the essential characteristics of bamboo shoots, without clumping, tender but not overcooked. No visible foreign impurities to the naked eye. 2. Physical and chemical indicators: Solid content: 50.0%