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Notice of the State Administration for Market Regulation on Soliciting Opinions on 9 Recommended National Standards (Draft for Approval) such as the General Principles for the Quality of Chicken Essence and Seasonings

 Last Update: 2022-09-30
 Source: Internet
 Author: User

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Relevant and individual:

According to the national standard revision plan, it is now open for comments on
9 recommended national standards (draft for approval) such as the General Rules for the Quality of Chicken Essence and Seasonings.
Please send the "Feedback Form" to me by mailing, fax or email before October 26, 2022, and the delay will be regarded as no comment
.

National standard chicken essence seasoning for comments

Contact address: No.
56, Andingmenwai Street, Dongcheng District, Beijing

Zip code: 100011

Fax:010-82260667

Email: sunjinsheng@samr.
gov.
cn

September 27, 2022

Attachments are downloaded

The general rules for the quality of chicken essence seasonings (submitted for approval) .
pdf

The General Principles of Bone Seasoning Quality (Draft for Approval) .
pdf

The general rules for the quality of hot pot bases (draft for approval) .
pdf

The general rules of the quality of watercress sauce (submitted for approval) .
pdf

The general principles of tempeh quality (submitted for approval) .
pdf

The General Rules for the Quality of Fish Sauce (Draft for Approval) .
pdf

The general rules for the quality of meat floss (submitted for approval) .
pdf

Enzyme Preparation Quality Requirements Part 1: Protease Preparation (Approved Draft) .
pdf

The general technical requirements for cup and pot products (draft for approval) .
pdf

Feedback .
doc

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