GB 16798-1997
Replaced
T/PJCYXH T/PJCYXH-002-2022
Abolished
Group standards
T/PJCYXH T/PJCYXH-002-2022 Pujiang Cow Tongue Steaming Technique Specification
T/PJCYXH T/PJCYXH-002-2022 Pujiang Cow Tongue Steaming Technique Specification
Price:
$ 20.00
Basic Information
Standard Code:
T/PJCYXH T/PJCYXH-002-2022
Standard Type:
Group standards
Standard Status:
Abolished
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-03-01
Implement Date:
2023-03-15
Scope
Main technical content: This document specifies the terms and definitions of the cooking techniques for Niuqing Tang in Pujiang County, the requirements for raw and auxiliary materials, and the cooking process.
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