GB 16798-1997
Replaced
T/XCCNG 3-2017
Active
Group standards
T/XCCNG 3-2017 Xinchang Fried Rice Cake Production Procedures
T/XCCNG 3-2017
Price:
$ 20.00
Basic Information
Standard Code:
T/XCCNG 3-2017
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
\nLivestock and poultry
ICS Name:
Food processing
Publish Date:
2017-07-01
Implement Date:
2017-07-01
Scope
Scope: This standard specifies the terms and definitions, classification, raw material and auxiliary material requirements, production methods, and flavor characteristics of Xinchang Fried Rice Cakes. This standard applies to the production of Xinchang Fried Rice Cakes; Main technical content: This standard specifies the terms and definitions, classification, raw material and auxiliary material requirements, production methods, and flavor characteristics of Xinchang Fried Rice Cakes.
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