GB 16798-1997
Replaced
T/YWYCY 3-2019
Active
Group standards
T/YWYCY 3-2019 Technical Specifications for the Processing of Squid Egg Dumplings (Squid Egg Dumplings)
T/YWYCY 3-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/YWYCY 3-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food processing
Publish Date:
2019-12-30
Implement Date:
2020-01-18
Scope
Main technical content: This standard stipulates the basic requirements and processing technology requirements for enterprises engaged in the processing and production of "Squid Egg Quiu (Squid Egg Dumplings)". This standard is applicable to the production of Squid Egg Quiu using fresh and frozen squid eggs as raw materials.
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