GB 2726-2005 Hygienic standard for cooked meat products (Text of Document is in English)

01/10/2005

7P

$30.00 USD

Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Index Requirements
4.1 Raw material requirements
4.2 Sensory index
4.3 Physical and chemical index
4.4 Microbiological index
5 Food Additives
6 Manufacturing and Processing
7 Packaging
8 Marking
9 Storage and Transportation
10 Test Methods
10.1 Sensory index
10.2 Physical and chemical index
10.3 Microbiological index