 |
|
Standard
| T/CZSPTXH 121-2020 (English Version) |
|
|
|
|
|
|
|
|
Detail of T/CZSPTXH 121-2020
| Standard No. |
|
| English Name |
|
| Chinese Name |
|
| Chinese Classification |
|
| Professional Classification |
|
| ICS Classification |
|
| Issued by |
|
| Issued on |
|
| Implemented on |
|
| Status |
|
| Superseded by |
|
| Superseded on |
|
| Abolished on |
|
| Superseding |
|
| Language |
|
| File Format |
| Word Count |
| Price(USD) |
|
| Keywords |
|
Introduction of T/CZSPTXH 121-2020
本文件规定了潮州菜 葱椒甲鱼烹饪工艺规范的术语和定义、原辅料要求、烹饪器具、制作工艺、盛装、质量要求、最佳食用时间。 本文件适用于烹制潮州菜 葱椒甲鱼。
Contents of T/CZSPTXH 121-2020