Standard No.:	DB44/ 554-2008
English Name:	Salted egg yolk
Chinese Name:	咸蛋黄
Chinese Classification:	X18    Fowl and egg processing and products
Professional Classification:	DB    Provincial Standard
ICS Classification:	67.120.20 67.120.20    Poultry and eggs 67.120.20
Issued by:	Guangdong Provincial Quality and Technology Supervision Bureau
Issued on:	2008-8-6
Implemented on:	2008-11-1
Status:	abolished
Abolished on:	2016-10-31
Language:	English
File Format:	PDF
Word Count:	3000 words
Price(USD):	90.00
Delivery:	via email in 1~3 business day

本标准规定了咸蛋黄的术语和定义、要求、试验方法、检验规则、标签标志、包装、运输、贮存。
本标准适用于以鲜鸭蛋为原料，经用食盐水或含食盐的无污染黄泥、红泥、稻草灰等腌制成的蛋制品，再经清洗、去壳、除蛋白而成的生咸蛋黄。