T/HZBX 042-2021 Abolished Group standards

T/HZBX 042-2021 Cantonese cuisine, Dongjiang Hakka cuisine, fried pork cutlet

Publish Date: 2021-12-22 Implement Date: 2021-12-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/HZBX 042-2021

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food Composite

Publish Date: 2021-12-22

Implement Date: 2021-12-25

Scope

Scope: This document is applicable to the preparation of fried pork in Dongjiang Hakka cuisine of Guangdong cuisine; Main technical content: This document specifies the terms and definitions, requirements, preparation process, quality requirements, best consumption time, and storage of fried pork in Dongjiang Hakka cuisine of Guangdong cuisine.

Development Information

Related Standards

GB 2757-1981 Replaced

GB 2757-1981 Hygienic standard for distilled liquor and formulated liquor

Publish Date: 1981-09-23

GB/T 5490-1985 Replaced

GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils

Publish Date: 1985-11-02

GB/T 5491-1985 Replaced

GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction

Publish Date: 1985-11-02

GB/T 5492-1985 Replaced

GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste

Publish Date: 1985-11-02

GB/T 5493-1985 Replaced

GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture

Publish Date: 1985-11-02

GB/T 5494-1985 Replaced

GB/T 5494-1985 Inspection of grain and oilseeds Methods for determination of foreign matter and unsound kernels

Publish Date: 1985-11-02