GB 16798-1997
Replaced
T/BJCA 009-2019
Active
Group standards
T/BJCA 009-2019 Dry-Fried Meatballs Cooking Techniques Specification in Beijing Cuisine
T/BJCA 009-2019 Dry-Fried Meatballs Cooking Techniques Specification in Beijing Cuisine
Price:
$ 20.00
Basic Information
Standard Code:
T/BJCA 009-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2019-12-31
Implement Date:
2020-03-01
Scope
Main technical content: 1. This standard specifies the terminology and definitions of fried meatballs, the raw materials and requirements, the production process, and quality requirements. 2. This standard applies to the processing and cooking of fried meatballs.
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