GB/T 16786-1997
Replaced
T/DGCA 002-2019
Active
Group standards
T/DGCA 002-2019 The cooking technique specifications for Xiangzhi Spare Ribs
T/DGCA 002-2019 The cooking technique specifications for Xiangzhi Spare Ribs
Price:
$ 20.00
Basic Information
Standard Code:
T/DGCA 002-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Terminology (principles and coordination and cooperation)
Publish Date:
2019-11-25
Implement Date:
2019-12-01
Scope
Main technical content: This standard specifies the terms and definitions of glazed pork ribs, raw materials and requirements, cooking utensils, production processes, quality requirements, optimal consumption temperature and time, etc.
Development Information
Related Standards
GB/T 10112-1999
Replaced
GB/T 10112-1999 Terminology work—Principles and methods
GB/T 18155-2000
Active
GB/T 18155-2000 Terminology work—Computer applications—Machine-readable terminology interchange format(MARTIF)—Negotiated interchange
GB/T 18291-2000
Active
GB/T 18291-2000 Mongolian terminology work—Principles and methods
GB/T 13725-2001
Replaced
GB/T 13725-2001 General principles and methods for establishing terminology database
GB/T 15387.1-2001
Replaced