GB 16798-1997
Replaced
T/GDAQI 105-2023
Active
Group standards
T/GDAQI 105-2023 Processing Technical Specifications for Pork Belly with Mei Cai Sauce
T/GDAQI 105-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/GDAQI 105-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2023-03-06
Implement Date:
2023-03-21
Scope
Main technical content: This document specifies the terms and definitions of the processing technology of Mei Cai Kou Rou, raw materials and requirements, processing plants, processing equipment, processing personnel, processing technology, quality requirements, and production records. This document is applicable to the processing technology of Mei Cai Kou Rou in the administrative area of Guangdong Province. Other regions can refer to and use it for reference.
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