GB 1352-1986
Replaced
T/YLFIA 0003-2020
Active
Group standards
T/YLFIA 0003-2020 Quick-frozen noodle and rice products. Yili Nang bread (fresh) dough
T/YLFIA 0003-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/YLFIA 0003-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2020-11-24
Implement Date:
2020-11-24
Scope
Scope: This standard specifies the terms and definitions, technical requirements, test methods, inspection rules, labels, markings, packaging, transportation, storage, and shelf life of Yili Nang bread dough. This standard applies to the quality requirements of Yili Nang bread dough; Main technical content: The formulation of the group standard for "Quick-frozen Rice and Noodle Products - Yili Nang Bread (Fresh) Dough" is based on the main technical indicators and test methods of GB 19295 "National Food Safety Standard - Quick-frozen Rice and Noodle Products", and combined with the production and processing characteristics of Yili Nang bread dough products, which serves as the basic basis for the drafting and formulation of this standard.