GB 16798-1997
Replaced
T/HNSPXH 016-2022
Active
Group standards
T/HNSPXH 016-2022 Determination of the water loss rate during thawing of frozen chicken breast meat by the water bath thawing method
T/HNSPXH 016-2022
Price:
$ 20.00
Basic Information
Standard Code:
T/HNSPXH 016-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2022-09-13
Implement Date:
2022-09-27
Scope
Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Principles 5. Materials 6. Instruments and equipment 7. Analysis steps 8. Presentation of analysis results
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