T/NMSP T/NMSP.MZB04.04-2024
Active
T/DLMSWH 013-2019A
Active
Group standards
T/DLMSWH 013-2019A Processing Operating Procedure for Seafood Dishes with Characteristics of Dalian Tourism - Part 1: Fish Dishes
T/DLMSWH 013-2019A Processing Operating Procedure for Seafood Dishes with Characteristics of Dalian Tourism - Part 1: Fish Dishes
Price:
$ 20.00
Basic Information
Standard Code:
T/DLMSWH 013-2019A
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Aquaculture and fisheries
ICS Name:
Other
Publish Date:
2019-08-15
Implement Date:
2019-09-15
Scope
Scope: This standard specifies the terms and definitions, raw material requirements, processing procedures, utensils and plating, and requirements for dish characteristics of braised Bohai swordfish. This standard applies to the cooking operation of braised Bohai swordfish. Main technical content: This standard stipulates the basic requirements for the terms and definitions, raw material requirements, processing procedures, utensils and plating, and dish characteristics of braised Bohai swordfish.
Development Information
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