T/CAB 0132-2022
Evaluation Method for storage effect of stewed meat products in refrigerator (English Version)

Standard No.

T/CAB 0132-2022

Language

Chinese, Available in English version

Release Date

2022

Published By

Group Standards of the People's Republic of China

Latest

T/CAB 0132-2022

Scope

Sensory evaluation method of sauce-braised meat products. Method for preparing samples of sauce-braised meat products for refrigerator testing. Rating criteria for refrigerated sauce-braised meat products.

T/CAB 0132-2022 history

• 2022 T/CAB 0132-2022 Evaluation Method for storage effect of stewed meat products in refrigerator