GB/T 9956-1988
Replaced
T/FYCY 037-2020
Active
Group standards
T/FYCY 037-2020 Fenyang Sanbaibaquan Banquet cooking process specification for sour and spicy black fish ball
T/FYCY 037-2020 Fenyang Sanbaibaquan Banquet cooking process specification for sour and spicy black fish ball
Price:
$ 20.00
Basic Information
Standard Code:
T/FYCY 037-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Fish and aquatic products
Publish Date:
2020-05-01
Implement Date:
2020-06-01
Scope
Main technical content: raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and the best time to consume it.
Development Information
Related Standards
GB 16324-1996
Replaced
GB 16324-1996 Hygienic standards of dried sea-shellfish product
GB 16328-1996
Replaced
GB 16328-1996 Hygienic standard of roasted fish fillet
GB 2744-1996
Replaced
GB 2744-1996 Hygienic standard of sea shellfish
GB/T 16871-1997
Replaced
GB/T 16871-1997 Mullet standard for parent fish and fingerling
GB/T 16872-1997
Replaced