T/BJCA 005-2022 Active Group standards

T/BJCA 005-2022 Beijing Cuisine Ginger Sauce Pork Chop Cooking Technical Specifications

T/BJCA 005-2022

Publish Date: 2022-09-23 Implement Date: 2022-09-23 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/BJCA 005-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-09-23

Implement Date: 2022-09-23

Scope

Main technical content: This standard specifies the terms and definitions of ginger sauce pork chops, raw materials and requirements, cooking utensils, production processes, and quality requirements. This standard is applicable to the processing and production of ginger sauce pork chops.