GB 2757-1981
Replaced
T/GXAS 029-2019
Active
Group standards
T/GXAS 029-2019 The production technology specifications for De Bao pig blood pudding
T/GXAS 029-2019 The production technology specifications for De Bao pig blood pudding
Price:
$ 20.00
Basic Information
Standard Code:
T/GXAS 029-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food Composite
Publish Date:
2019-12-16
Implement Date:
2019-12-20
Scope
Scope: This standard specifies the terms and definitions for the production of Debao pork blood sausage, the hygiene requirements for the production and processing process, the requirements for equipment and utensils, personnel, raw materials, auxiliary materials, and seasonings, as well as the production process and requirements. This standard applies to the production of Debao pork blood sausage. Main technical content: This standard specifies the terms and definitions for the production of Debao pork blood sausage, the hygiene requirements for the production and processing process, the requirements for equipment and utensils, personnel, raw materials, auxiliary materials, and seasonings, as well as the production process and requirements. This standard applies to the production of Debao pork blood sausage.
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced