SB/T 10279-1997
Smoked and cooked sausage (English Version)
- Standard No.
- SB/T 10279-1997
- Language
- Chinese, Available in English version
- Release Date
- 1997
- Published By
- Professional Standard - Business
- Status
- 2009-03
- Replace By
- SB/T 10279-2008
- Latest
- SB/T 10279-2017
- Scope
- This standard specifies the definition, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of smoked and boiled sausages. This standard applies to cooked sausages made with livestock and poultry meat as the main raw material, such as red sausage, Vienna sausage, frankfurter, ham sausage, sausage and other sausage cooked meat products with a starch content of less than 10%.
SB/T 10279-1997 history
- 2017 SB/T 10279-2017 Smoked and cooked sausage
- 2008 SB/T 10279-2008 Smoked and cooked sausage
- 1997 SB/T 10279-1997 Smoked and cooked sausage
