DB42T 1394-2018活体小龙虾分级标准.pdfVIP

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2023-09-26 发布于山东
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DB42T 1394-2018活体小龙虾分级标准.pdf

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ICS 65.150 B 52 备案号： DB42 湖北省地方标准 DB42/T 1394—2018 活体小龙虾分级标准 Grading standard for live crawfish （报批稿） 2018-09-04 发布 2018-11-24 实施湖北省质量技术监督局发布目次前言······························································································································III 1 范围·····························································································································1 2 规范性引用文件 ·············································································································1 3 术语和定义····················································································································1 4 要求·····························································································································2 5 试验方法·······················································································································2 6 检验规则·······················································································································2 7 标志与包装····················································································································3 前言本标准按照GB/T 1.1－2009 《标准化工作导则第1 部分：标准的结构和编写》给出的规则起草。本标准由江汉艺术职业学院饮食文化学院提出。本标准由湖北省农业厅归口管理。本标准起草单位：潜江市信息与标准化所、潜江市小龙虾烹饪职业技能培训学校、潜江虾府餐饮管理公司、中国虾谷网、潜江虾皇实业有限公司、潜江市烹饪酒店行业协会。本标准主要起草人：张国安、李加红、杨淑芳、邹开封、张远华、潘红羽、吴潜汉。活体小龙虾分级标准 1 范围本标准规定了活体小龙虾分级标准的要求、试验方法、检验规则及标志与包装。本标准适用于活体小龙虾的分级。 2 规范性引用文件下列文件对于本文件的应用是必不可少的，凡是注日期的版本适用于本文件，凡是不注日期的引用文件，其最新版本（包括所有的修改单）适用于本文件。 NY/T 840 绿色食品虾 N