T/HBPX 015-2020
Braised Pork with Chu Cai and White Cauliflower (English Version)
- Standard No.
- T/HBPX 015-2020
- Language
- Chinese, Available in English version
- Release Date
- 2020
- Published By
- Group Standards of the People's Republic of China
- Latest
- T/HBPX 015-2020
- Scope
- It stipulates the requirements for the raw and auxiliary materials, production technology, finished product sensory, hygiene, production temperature and time of the dishes. The informative appendix includes the raw material formula, flavor components, nutritional ingredients, dish pictures, etc.
T/HBPX 015-2020 history
- 2020 T/HBPX 015-2020 Braised Pork with Chu Cai and White Cauliflower
