GB 16798-1997
Replaced
T/SCCCJ 002-2023
Active
Group standards
T/SCCCJ 002-2023 Technical Specifications for the Cooking and Processing of Zichong Chicken
T/SCCCJ 002-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/SCCCJ 002-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-04-03
Implement Date:
2023-05-31
Scope
Main technical content: This document specifies the technical requirements for raw materials, cooking and processing equipment and utensils, cooking processes, plating, sensory requirements, and consumption in the cooking and processing of Cizhong chicken
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