GB/T 16786-1997
Replaced
T/QOAPA 0013-2024
Active
Group standards
T/QOAPA 0013-2024 Technical Specifications for the Processing of Yak Slices with Sour and Spicy Sauce
T/QOAPA 0013-2024
Price:
$ 20.00
Basic Information
Standard Code:
T/QOAPA 0013-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Terminology (principles and coordination and cooperation)
Publish Date:
2024-09-28
Implement Date:
2024-10-28
Scope
Main technical content: This document specifies the terms and definitions of yak sour and spicy tenderloin, raw materials and auxiliary materials, technical requirements, hygiene management during the processing process, inspection rules, labeling and marking, packaging, storage and transportation, food traceability and recall requirements, etc. This document is applicable to the processing and production of yak sour and spicy tenderloin
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