T/SPSH 5-2020 Active Group standards

T/SPSH 5-2020: Braised fish maw sausage with eggs

T/SPSH 5-2020

Publish Date: 2020-12-22 Implement Date: 2020-12-29 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

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Basic Information

Standard Code: T/SPSH 5-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food Composite

Publish Date: 2020-12-22

Implement Date: 2020-12-29

Scope

Main technical content: This document specifies the terminology and definitions, requirements, dish inspection, packaging, transportation, and storage of steamed fish intestine with eggs

Development Information

Related Standards

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