QB/T 3603-1999 English Version, QB/T 3603-1999 Canned Salami Sausage (English Version)

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Position: Chinese Standard in English/QB/T 3603-1999

QB/T 3603-1999 Canned Salami Sausage (English Version)
Standard No.:	QB/T 3603-1999	Status:	valid remind me the status change Email:
Language:	English	File Format:	PDF
Word Count:	3000 words	Price(USD):	90.0 remind me the price change Email:
Implemented on:	1999-4-21	Delivery:	via email in 1 business day

Standard No.:	QB/T 3603-1999
English Name:	Canned Salami Sausage
Chinese Name:	猪肉腊肠罐头
Chinese Classification:	X71 Canned meat
Professional Classification:	QB Professional Standard - Light Industry
Issued by:	国家轻工业局
Issued on:	1999-4-21
Implemented on:	1999-4-21
Status:	valid
Superseded by:	QB/T 8073-2024 Canned sausage
Superseding:	ZB/T X71006-1990
Language:	English
File Format:	PDF
Word Count:	3000 words
Price(USD):	90.0
Delivery:	via email in 1 business day

Referred in QB/T 3603-1999:

*GB 9959.1-2001/XG2-2014 Fresh and frozen demi carcass pork (including Amendment 2)
*GB 9959.2-2001 Frozen pork muscle,cuts
*GB 5461-2000 Edible salt
*GB 317-2006 White granulated sugar
*GB 1907-2003 Food additive—Sodium nitrite
*ZBX70004-
*ZBX70005-
*QB 1007-1990 Determination of Canned Food Net Weight and Solids Content
*GB/T 12457-2008 Determination of sodium chloride in foods
*GB 5009.33-2016 National food safety standard-Determination of nitrite and nitrate in foods
*GB 5009.16-2014 National Food Safety Standard--Determination of Tin in food
*GB 5009.13-2017 National Food Safety Standard - Determination of Copper in Foods
*GB 5009.12-2017 National Food Safety Standard - Determination of Lead in Foods
*GB 5009.11-2014 National Food Safety Standard-Determination of total arsenic and abio-arsenic in food
*GB 5009.17-2014 National Food Safety Standard-Determination of total mercury and organic-mercury in food
*QB 1006-1990 Inspection Rules for Canned Food
*GB 4789.26-2013 National Food Safety Standard Food Microbiological Examination - Commercial sterility

Standard

QB/T 3603-1999 Canned Salami Sausage (English Version)
Standard No.	QB/T 3603-1999
Status	valid
Language	English
File Format	PDF
Word Count	3000 words
Price(USD)	90.0
Implemented on	1999-4-21
Delivery	via email in 1 business day

Detail of QB/T 3603-1999

Standard No.

English Name

Chinese Name

Chinese Classification

Professional Classification

ICS Classification

Issued by

Issued on

Implemented on

Status

Superseded by

Superseded on

Abolished on

Superseding

Language

File Format

Word Count

Price(USD)

Keywords

Introduction of QB/T 3603-1999

1 Subject Content and Application Scope This standard specifies product classification, technical requirements, test methods, inspection rules as well as marking, packaging, transport and storage of canned pork salami sausage. This standard is applicable to canned pork salami sausage made of Cantonese style sausage, the raw material of which is fresh or frozen pork, through canning, sealing and sterilizing. 2 Normative References GB 9959.1 Fresh and Frozen Pork Halves GB 9959.2 Fresh and Frozen Pork Halves Skinless GB 5461 Edible Salt GB 317 White Granulated Sugar GB 1907 Food Additive - Sodium Nitrite ZBX 70004 Sensory Inspection of Canned Food ZBX 70005 Packaging, Labeling, Transportation and Storage for Canned Food QB 1007 Determination of Net Weight of and Solids Content in Canned Food GB/T 12457 Method for Determination of Sodium Chloride in Foods GB 5009.33 Method for Determination of Nitrite and Nitrate in Foods GB 5009.16 Method for Determination of Tin in Foods GB 5009.13 Method for Determination of Copper in Foods GB 5009.12 Method for Determination of Lead in Foods GB 5009.11 Method for Determination of Total Arsenic in Food GB 5009.17 Method for Determination of Total Mercury in Foods QB 1006 Inspection Rules for Canned Food GB 4789.26 Microbiological Examination of Food Hygiene - Examination of Commercial Sterilization of Canned Food 3 Terms

Contents of QB/T 3603-1999

Foreword i 1 Subject Content and Application Scope 2 Normative References 3 Terms 4 Product Classification 5 Technical Requirements 6 Test Methods 7 Inspection Rules 8 Marking, Packaging, Transport and Storage

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Keywords:
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