GB/T 16786-1997
Replaced
T/YCX 0204-2018
Active
Group standards
T/YCX 0204-2018 Dian cuisine bean stewed rice
T/YCX 0204-2018 Dian cuisine bean stewed rice
Price:
$ 20.00
Basic Information
Standard Code:
T/YCX 0204-2018
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:
2018-12-28
Implement Date:
2018-12-28
Scope
Main technical content: This standard specifies the terms and definitions of soybean stewed rice, raw materials and requirements, cooking utensils, production processes, dish characteristics, tasting, finished products, and nutritional indicators. This standard is applicable to the processing and cooking of Yunnan cuisine soybean stewed rice.
Development Information
Related Standards
GB/T 10112-1999
Replaced
GB/T 10112-1999 Terminology work—Principles and methods
GB/T 18155-2000
Active
GB/T 18155-2000 Terminology work—Computer applications—Machine-readable terminology interchange format(MARTIF)—Negotiated interchange
GB/T 18291-2000
Active
GB/T 18291-2000 Mongolian terminology work—Principles and methods
GB/T 13725-2001
Replaced
GB/T 13725-2001 General principles and methods for establishing terminology database
GB/T 15387.1-2001
Replaced