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GB 2726-1996

GB 2726-1996_English: PDF (GB2726-1996)
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)Related StandardStatusGoogle Book
GB 2726-1996English199 Add to Cart Days<=2 Hygienic standard for cooked meat GB 2726-1996 Obsolete GB 2726-1996

Standard ID GB 2726-1996 (GB2726-1996)
Description (Translated English) Hygienic standard for cooked meat
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 67.04
Word Count Estimation 5,544
Date of Issue 1996/11/27
Date of Implementation 1997/5/1
Older Standard (superseded by this standard) GB 2726-1981
Regulation (derived from) Announcement of Newly Approved National Standards 2005 No. (No. 77 overall) 3
Proposing organization Ministry of Health of the People Republic of China
Issuing agency(ies) Ministry of Health of the People Republic of China
Summary This Standard specifies health requirements and test methods of sauce braised pork. This Standard is applicable to order by the veterinary health inspection of poultry meat and offal as the main raw material, to seasoning materials, high temperature cooking made of cooked meat.