T/YMCA T/YZPX001-2018 Active Group standards

T/YMCA T/YZPX001-2018 Three-head banquet making skills

Publish Date: 2018-03-20 Implement Date: 2018-03-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/YMCA T/YZPX001-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2018-03-20

Implement Date: 2018-03-30

Scope

Scope: The cultural anecdotes of the Three-Headed Banquet production techniques, which define the terminology of the Three-Headed Banquet production techniques, including the menu, cold dishes, hot dishes, and staple foods; Main technical content: The cultural anecdotes of the Three-Headed Banquet production techniques, which define the terminology of the Three-Headed Banquet production techniques, including the menu, cold dishes, hot dishes, and staple foods.