GB/T 9694-1988
Replaced
T/GXAS 739-2024
Active
Group standards
T/GXAS 739-2024 Guidelines for Stir-frying Lemon Duck in Guangxi
T/GXAS 739-2024
Price:
$ 20.00
Basic Information
Standard Code:
T/GXAS 739-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Poultry and eggs
Publish Date:
2024-06-21
Implement Date:
2024-06-27
Scope
Scope: This document defines the terminology and definitions of lemon duck, establishes the cooking process of lemon duck in Guangxi, stipulates the operating instructions for each stage of the cooking process, provides a description of the sensory characteristics of the finished product, and describes the method of tracing information during the processing process. This document is applicable to the processing of lemon duck, a specialty dish of Guangxi. Main technical content: This document defines the terminology and definitions of lemon duck, establishes the cooking process of lemon duck in Guangxi, stipulates the operating instructions for each stage of the cooking process, provides a description of the sensory characteristics of the finished product, and describes the method of tracing information during the processing process. This document is applicable to the processing of lemon duck, a specialty dish of Guangxi.
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