SB/T 10651-2012Salted ducks yolk (English PDF)
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Issued by
Ministry of Commerce of the People's Republic of China
Level / Type
National · Recommended
Issue date
March 15, 2012
Implementation date
June 1, 2012
Scope
SB/T 10651-2012 (Salted ducks yolk) is available as an English-translated PDF.
SB/T 10651-2012 — This standard specifies the terms and definitions of salted duck egg yolk, raw materials and food additives, technical requirements, quality management of production and processing, Requirements for inspection methods, inspection rules, labels and markings, packaging, transportation, storage and sales, and recalls.
This standard applies to the production, inspection and sale of products defined in 3.1.
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Document preview — SB/T 10651-2012
National Standard of the People's Republic of China
- ICS
- 67.120.20
- Classification
- X 53
Issued by: Ministry of Commerce of the People's Republic of China
Contents
- What this standard covers1
- Document data2
- Standards quoted by this document3
What this standard covers
This standard specifies the terms and definitions yellow duck eggs, raw materials and food additives, technical requirements, quality control of the production process, inspection methods, storage and sales and recall requirements, transport, labels and s
Document data
International classification (ICS): 67.120.20.
Chinese classification (CCS): X53.
Estimated length of the Chinese original: 10,193 words.
Standards quoted by this document
GB/T 191; GB 2748; GB 2749; GB 2760; GB 5009.3; GB 5009.5; GB/T 5009.47; GB 5461; GB 5749; GB 6388; GB 7718; GB 12457; GB/T 25009; JJF 1070; " quantitative packaged goods metrological supervision and management measures "State administration of Quality Su
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 7 pages — is available in the English PDF.
Referenced standards
Normative references
- GB/T 191Graphical symbols marking for handling and storage of packages
- GB 2749National Food Safety Standard -- Fresh egg and egg products
- GB 2760National Food Safety Standard - Food additives - Usage Standards
- GB 5009.3National food safety standard - Determination of Moisture Content in Foods
- GB 5009.5National food safety standard - Determination of protein in foods
- GB/T 5009.47Method for analysis of hygienic standard of egg and egg products
GB 2748 · GB 5461 · GB 6388 · GB 12457
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Related Standards
GB 2749-2015 — National Food Safety Standard -- Fresh egg and egg products
GB 2760-2024 — National Food Safety Standard - Food additives - Usage Standards
GB 27607-2011 — Mechanical press -- Safety requirements
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SB/T 10651-2012
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