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NY/T 628-2002 English PDF

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US$209.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
NY/T 628-2002: Dry salted duck

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
NY/T 628-2002	209	Add to Cart	3 days	Dry salted duck

Similar standards

SN/T 2978 NY/T 1174 GB 16869 NY/T 754 NY/T 2068

Basic data

Standard ID: NY/T 628-2002 (NY/T628-2002)
Description (Translated English): Dry salted duck
Sector / Industry: Agriculture Industry Standard (Recommended)
Classification of Chinese Standard: X18
Classification of International Standard: 67.120.01
Word Count Estimation: 6,659
Date of Issue: 2002-12-30
Date of Implementation: 2003-03-01
Quoted Standard: GB/T 191; GB 2721; GB 2732; GB 2760; GB 2762; GB 4810; GB 5009.3; GB/T 5009.11; GB/T 5009.12; GB/T 5009.13; GB/T 5009.17; GB/T 5009.19; GB/T 5009.33; GB/T 5009.37; GB 9683; GB 7718; GB/T 12457; GB 12694; GB 16869; GB/T 9695.19
Summary: This standard specifies the duck 's technical requirements, test methods, inspection rules, marking, packaging and storage of specific requirements. This standard applies to healthy slaughtered fattening ducks, to hair, eviscerated after curing, re- halogen, shaping, drying or drying made ??of pickled products.

NY/T 628-2002: Dry salted duck

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Dry salted duck ICS 67.120.01 X18 People's Republic of China Agricultural Industry Standard pressed salted duck Released on December 12,.2002 2003-03-01 implementation Published by the Ministry of Agriculture

Foreword

This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. This standard was drafted. Quality Supervision, Inspection and Testing Center for Meat and Meat Products of the Ministry of Agriculture. The main drafters of this standard. Lu Pubin, Dai Tingcan, Dong Qiuhong, Zhou Yongchang, Zeng Jiyuan. pressed salted duck

1 Scope

This standard specifies the technical requirements, inspection methods, inspection rules, marking, packaging and storage requirements of the board duck. This standard is applicable to pickled products made from healthy fattening ducks after slaughtering, depilation, netting, pickling, re-halogenation, shaping, drying or drying.

2 Normative references

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB/T 191 packaging storage and transportation icon GB 2721 Edible salt hygiene standard GB 2732 plate duck (salty duck) hygiene standard GB 2760 Hygienic standard for food additives GB 2762 standard for mercury in foods GB 4810 Foods for arsenic limit health standards GB 5009.3 Method for determination of moisture in food products GB/T 5009.11 Method for determination of total arsenic in foods GB/T 5009.12 Method for determination of lead in foods GB/T 5009.13 Method for determination of copper in foods GB/T 5009.17 Method for determination of mercury in foods GB/T 5009.19 Determination of hexachlorocyclohexane and DDT residues in foods GB/T 5009.33 Determination of nitrite and nitrate in foods GB/T 5009.37 Analytical method for hygienic standard of edible vegetable oil GB 7718 General Standard for Food Labels GB 9683 Hygienic standard for composite food packaging bags GB/T 9695.19 Meat and meat products sampling method GB/T 12457 Method for determination of sodium chloride in foods GB 12694 Meat Processing Factory Hygienic Specifications GB 16869 fresh (frozen) poultry products

3 Technical requirements

3.1 Raw materials, production site requirements 3.1.1 Raw ducks should be selected from the non-epidemic areas and qualified by the epidemic prevention department. 3.1.2 Fresh ducks after slaughter should meet the requirements of GB 16869. 3.1.3 Production and processing sites should meet the requirements of GB 12694. 3.1.4 Salt for pickling should meet the requirements of GB 2721. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of NY/T 628-2002_English be delivered?

Answer: Upon your order, we will start to translate NY/T 628-2002_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of NY/T 628-2002_English with my colleagues?

Answer: Yes. The purchased PDF of NY/T 628-2002_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.