GB 16798-1997
Replaced
T/BJCA 001-2018
Active
Group standards
T/BJCA 001-2018 Traditional Peking duck cooking technique specifications using traditional smoked roasting technique
T/BJCA 001-2018 Traditional Peking duck cooking technique specifications using traditional smoked roasting technique
Price:
$ 20.00
Basic Information
Standard Code:
T/BJCA 001-2018
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 oven-roasted duck, raw materials and requirements, cooking utensils, production processes, plating and serving methods, and quality requirements. 2. This standard is applicable to the processing and cooking of oven-roasted duck.
Development Information
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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