GB/T 9694-1988
Replaced
T/FYCY 027-2020
Active
Group standards
T/FYCY 027-2020 Fenyang Sanba Ba Yanxi banquet and cooking process specifications for Fenyang egg soup
T/FYCY 027-2020 Fenyang Sanba Ba Yanxi banquet and cooking process specifications for Fenyang egg soup
Price:
$ 20.00
Basic Information
Standard Code:
T/FYCY 027-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Integrated agriculture and forestry
ICS Name:
Poultry and eggs
Publish Date:
2020-05-01
Implement Date:
2020-06-01
Scope
Main technical content: raw materials and requirements, cooking utensils, production process, plating, quality requirements, and the best time to eat
Development Information
Related Standards
GB 14891.1-1997
Active
GB 14891.1-1997 Hygienic standard for irradiated cooked meat of livestock and poultry
GB 18406.3-2001
Abolished
GB 18406.3-2001 Safety qualification for agricultural product—Safety requirements for non-environmental pollution meat and other animal products
NY 5143-2002
Replaced
NY 5143-2002 Non-polluting food, preserved egg
NY 5144-2002
Replaced
NY 5144-2002 Non-polluted food, salted duck egg
NY 5145-2002
Replaced