GB 16798-1997
Replaced
T/ZJCSXH 3-2023
Active
Group standards
T/ZJCSXH 3-2022 Zhanjiang Cuisine Ingredient Processing Guide
T/ZJCSXH 3-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/ZJCSXH 3-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food processing
Publish Date:
2023-07-11
Implement Date:
2023-11-11
Scope
Scope: This document provides the basic principles, processing procedures, and guidance for the processing of raw materials for Zhanjiang cuisine. This document is applicable to the guidance on the processing of raw materials for Zhanjiang cuisine; Main technical content: This document provides the basic principles, processing procedures, and guidance for the processing of raw materials for Zhanjiang cuisine. This document is applicable to the guidance on the processing of raw materials for Zhanjiang cuisine.
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