GB 16798-1997
Replaced
T/NDAS 55-2021
Active
Group standards
T/NDAS 55-2021 Fuding snacks and Fuding pork ball preparation guidelines
T/NDAS 55-2021 Fuding snacks and Fuding pork ball preparation guidelines
Price:
$ 20.00
Basic Information
Standard Code:
T/NDAS 55-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2021-12-30
Implement Date:
2021-12-30
Scope
Scope: This document specifies the raw material requirements, production process, quality requirements, and consumption recommendations for Fuding Meat Swallow Soup. This document is applicable to the processing and production, quality control, and product inspection of Fuding Meat Swallow Soup. Main technical contents: 1. Scope: This document specifies the raw material requirements, production process, quality requirements, and consumption recommendations for Fuding Meat Swallow Soup. This document is applicable to the processing and production, quality control, and product inspection of Fuding Meat Swallow Soup. 2. Raw material requirements: This document specifies the raw material requirements for Fuding Meat Swallow Soup. 3. Production process: This document specifies the production process for Fuding Meat Swallow Soup. 4. Quality requirements: This document specifies the quality requirements for Fuding Meat Swallow Soup. 5. Consumption recommendations: This document specifies the consumption recommendations for Fuding Meat Swallow Soup.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
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