GB 2757-1981
Replaced
T/SPSH 25-2022
Active
Group standards
T/SPSH 25-2022 Shun De cuisine, Jun An fish residue
T/SPSH 25-2022 Shun De cuisine, Jun An fish residue
Price:
$ 20.00
Basic Information
Standard Code:
T/SPSH 25-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food Composite
Publish Date:
2022-03-23
Implement Date:
2022-03-23
Scope
Scope: This document specifies the basic requirements, cooking process, finished product requirements, consumption, and characteristics of Meian fish paste in Shunde cuisine. This document is applicable to Meian fish paste in Shunde cuisine. Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Basic requirements 5. Cooking process 6. Finished product requirements 7. Consumption 8. Characteristics
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced