GB 16798-1997
Replaced
T/BJCA 002-2018
Active
Group standards
T/BJCA 002-2018 Beijing Cuisine - Traditional Braised Oven Roast Duck Cooking Technique Specification
T/BJCA 002-2018
Price:
$ 20.00
Basic Information
Standard Code:
T/BJCA 002-2018
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2018-12-28
Implement Date:
2019-02-01
Scope
Main technical content: 1. This standard specifies the terms and definitions of smoked oven roast duck, raw materials and requirements, cooking utensils, production processes, plating and serving methods, and quality requirements. 2. This standard applies to the processing and cooking of smoked oven roast duck.
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