T/FYCY 049-2022 Active Group standards

T/FYCY 049-2022 The cooking process for Xiaosujie (Small Sparerge) at Fenyang on the 8th day of the 3rd lunar month is standardized

Publish Date: 2022-10-01 Implement Date: 2022-10-15 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/FYCY 049-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Meat and meat products

Publish Date: 2022-10-01

Implement Date: 2022-10-15

Scope

Main technical content: the raw materials and requirements for the production process of small crispy pork, cooking utensils, production process, and quality requirements

Development Information

Related Standards

GB/T 7740-1987 Replaced

GB/T 7740-1987 Casings for export

Publish Date: 1987-05-21

GB/T 7741-1987 Replaced

GB/T 7741-1987 Method of inspection for export salted casings

Publish Date: 1987-05-21

GB/T 9695.10-1988 Replaced

GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT

Publish Date: 1988-09-05

GB/T 9695.11-1988 Replaced

GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content

Publish Date: 1988-09-05

GB/T 9695.1-1988 Replaced

GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content

Publish Date: 1988-09-05

GB/T 9695.12-1988 Abolished

GB/T 9695.12-1988 Meat and meat products—Method for determination of the water activity

Publish Date: 1988-09-05