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Craftsmanship

Craftsmanship, Total:173 items.

In the international standard classification, Craftsmanship involves: Processes in the food industry, Farming and forestry, Items of art and handicrafts, Meat, meat products and other animal produce, Headgear. Clothing accessories. Fastening of clothing, Ceramics, Cereals, pulses and derived products, Terminology (principles and coordination), Beverages, Lamps and related equipment, Fruits. Vegetables, Clothes, Education, Food products in general, Electrical equipment for working in special conditions, Tea. Coffee. Cocoa, Electrical wires and cables, Spices and condiments. Food additives, Medical equipment, Aerospace engines and propulsion systems, Aircraft and space vehicles in general, Services.

商务部, Craftsmanship

SB/T 11169-2016 Sichuan point production process

Yunnan Provincial Standard of the People's Republic of China, Craftsmanship

DB5331/T 22-2019 Scallop production process regulations
DB5331/T 23-2019 Fire-roasted pig production process regulations
DB5331/T 24-2019 Hands-on rice noodle production process regulations
DB5331/T 36-2021 Jingpo Vespa wine production process regulations
DB5307/T 7-2019 National silver product production process specification

Group Standards of the People's Republic of China, Craftsmanship

T/STBZ 2-2018 Chaoyang paper-cut craft
T/STBZ 3-2018 Craftsmanship of Luxi murals
T/STBZ 1-2017 Daliao inlaid porcelain production process
T/TQA 0008-2021 Tibetan boots (Zomba) production process regulations
T/JSGD 14-2021 Jieshou painted pottery production process regulations
T/ZHDP 001-2021 Dongping small arm production process specification
T/QGCML 1684-2023 LED large billboard production process
T/WWHBB 0002-2021 Technical specification for making flower cake
T/HBXH 0001-2019 Lake pen production process and technical requirements
T/TQA 0006-2021 Tibetan hat (golden flower hat) production process regulations
T/LCX 029-2022 Technical specification for the production process of tracker fish
T/LCX 011-2022 Beer? Duck production technology specification
T/LCX 019-2022 Technical specifications for the production process of badly harvested beef
T/LCX 013-2022 Technical specification for the production process of wine sausage head
T/LCX 028-2022 Technical specifications for the production process of spicy sauce steak
T/LCX 024-2022 Technical specifications for the production process of longan meringue
T/LCX 020-2022 Technical specifications for the production process of bad fragrant hibiscus
T/LCX 016-2022 Technical specification for the production process of red wine hoof
T/LCX 021-2022 Technical specifications for the production process of distilled lees drunken chicken
T/FYCY 055-2019 Fenyang Famous Food Eggplant Production Process Specification
T/FYCY 058-2019 Fenyang Famous Food Mooncake Production Process Specification
T/FYCY 057-2019 Specifications for the production process of Fenyang famous food rotary powder
T/JZB 2-2021 Rhubarb bamboo weaving product production process regulations
T/ZZXJXH 003-2021 "Zhuozi smoked chicken" production process technical specifications
T/FYCY 062-2021 Fenyang Famous Food Flour Paste Production Process Specification
T/LCX 015-2022 Gulin bacon production technology specification
T/LCX 025-2022 Technical specifications for the production process of chilled fresh bamboo shoots
T/LCX 017-2022 Technical specifications for the production process of pit incense waist
T/FYCY 086-2022 Fenyang Famous Dessert Peach Crisp Production Process Specification
T/BZA 101-2018 Standard for the Cooking Process of Bazhong in
T/LCX 023-2022 Technical specifications for the production process of pit incense fire dragon fish
T/LCX 022-2022 Technical specifications for the production process of beer gourd duck
T/LCX 030-2022 Technical specifications for the production process of Tricholoma mutton stew
T/LCX 018-2022 Technical specification for the production process of soft fried tripe beam
T/LCX 012-2022 Luxian cold chicken production technology specification
T/FYCY 053-2019 Fenyang Famous Food Twitch Pimple Production Process Specification
T/FYCY 056-2019 Fenyang famous food stone cake production process specification
T/FYCY 060-2019 Fenyang famous food mung bean cake production process specification
T/LCX 026-2022 Technical specifications for the production process of angelica lion head
T/LCX 014-2022 Technical specifications for the production process of soy sauce spicy rabbit
T/FYCY 085-2022 Fenyang Famous Food Jinsi Cake Production Process Specification
T/HZAS 36-2022 Technical specifications for the production process of Jiande tofu buns
T/FYCY 081-2022 Fenyang Famous Food Fried Bun Manufacturing Process Specification
T/FYCY 082-2022 Fenyang Famous Food Fugui Cake Production Process Specification
T/CPARK 24-2022 Manufacture process specification for flameproof electrical control box
T/FYCY 052-2019 Fenyang Famous Food Golden Wotou Production Process Specification
T/FYCY 054-2019 Specifications for the production process of Fenyang famous food bubble oil cake
T/FYCY 059-2019 Fenyang Famous Food Barbecue Pancake Manufacturing Process Specification
T/GDMZCX 044-2020 Hakka-style snack millet rice production process specification
T/GDMZCX 034-2020 Specifications for the production process of Hakka-style dim sum AI Bo
T/GDMZCX 040-2020 Specifications for the production process of Hakka-style snacks and herbal pans
T/GDMZCX 053-2020 Hakka-flavored dim sum steamed bun production process specification
T/GDMZCX 045-2020 Hakka-flavored dim sum glutinous rice cake production process specification
T/HYLJ 001-2021 The production process of hot and sour tenderloin, a special dish of Huangyuan
T/CYZIA 008-2021 Group standard for the production process specification of Wudian seal
T/FYCY 084-2022 Specifications for the production process of Fenyang famous food red noodle stalls
T/FYCY 083-2022 Fenyang famous food walnut pancake production process specification
T/CZSPTXH 108-2019 Chaozhou cuisine Chaozhou beef ball production process specification (2)
T/FYCY 051-2019 Specification for the production process of Fenyang famous food green onion pancakes
T/YSSH 0001-2021 Weizai Panyu Panyu pork offal porridge production process specification
T/GDMZCX 052-2020 Hakka-style snack black bean soup production process specification
T/GDMZCX 047-2020 Hakka style dim sum duck double soup production process specification
T/GDMZCX 051-2020 Hakka style dim sum radish baked production process specification
T/GDMZCX 042-2020 Specifications for the production of Hakka-style snacks and miso-fermented pan
T/GDMZCX 038-2020 Hakka-style dim sum potato flour pan production process specification
T/GDMZCX 039-2020 Specifications for the production process of Hakka-style dim sum Yizizi
T/GDMZCX 043-2020 Hakka flavor dim sum taro shredded pan production process specification
T/GDMZCX 048-2020 Specifications for the production of Hakka-style dim sum mouse pan
T/GDMZCX 036-2020 Hakka-style dim sum vegetable juice package production process specification
T/GDMZCX 050-2020 Hakka-flavored snack corn baked production process specification
T/GDMZCX 046-2020 Specifications for the production process of Hakka-style dim sum peony pan
T/LCX 027-2022 Technical specifications for the production process of iron plate red wine barbecued pork
T/FYCY 061-2020 Fenyang Famous Food Fenzhou Laotian Tijian Production Process Specification
T/FYCY 066-2021 Fenyang Mooncake Series: Production Process Specifications for Reunion Mooncakes
T/GDMZCX 041-2020 Specifications for the production of Hakka-style snacks and hard rice dumplings
T/GDMZCX 035-2020 Hakka-flavored dim sum Hakka brewed rice production process specification
T/GDMZCX 049-2020 Specifications for the production of Hakka-flavored dessert ramie leaf glutinous rice cake
T/FYCY 204-2023 Fenyang Banquet Dim Sum Series: Changsheng Fruit Production Process Specifications
T/FYCY 331-2023 Fenyang Banquet Staple Food Series: Bubu Cake Production Process Specifications
T/NJCX 2-2023 Neijiang famous snack Neijiang beef noodles production process regulations
T/GDXNCX 018-2022 Xingning Hakka-style dim sum red rice production process specification
T/GDXNCX 015-2022 Xingning Hakka-flavored dessert sweet pan production process specification
T/GDXNCX 017-2022 Specifications for the production process of Xingning Hakka-flavored snacks and stuffed rice cakes
T/GDXNCX 019-2022 Xingning Hakka-flavored dim sum Ai Bo production process specification
T/HZAS 46-2023
T/HHYB 001-2021 Intangible cultural heritage Hanhu mooncake production process specification
T/GDMZCX 037-2020 Hakka-flavored dim sum Hakka pumpkin cake production process specification
T/FYCY 201-2023 Fenyang Banquet Dessert Series: Fenyang Mooncake Production Process Specifications
T/FYCY 332-2023 Fenyang Banquet Staple Food Series: Specifications for the Production of Oily Noodles
T/FYCY 333-2023 Fenyang banquet staple food series: three-color tipping production process specification
T/GDXNCX 016-2022 Xingning Hakka style dim sum chicken neck pan production process specification
T/GDXNCX 014-2022 Specifications for the production process of Xingning Hakka-style snack radish pan
T/WHAS 050-2023 Clamp sheet of bipolar electric coagulation tweezer mold forming production specifications
T/FYCY 063-2021 Fenyang Mooncake Series: Manufacturing Process Specifications for Mooncakes with Five Kernel Fillings
T/FYCY 067-2021 Fenyang Mooncake Series: Production Process Specifications for Reunion and Auspicious Gift Cakes
T/FYCY 202-2023 Fenyang Banquet Dessert Series: Fenyang Mung Bean Cake Production Process Specifications
T/FYCY 330-2023 Fenyang Banquet Staple Food Series: Traditional Fried Tiao Production Process Specifications
T/FYCY 334-2023 Fenyang Banquet Staple Food Series: Specifications for the Production of Bean Noodles
T/FYCY 064-2021 Fenyang Mooncake Series: Production Process Specifications for Mooncakes with Xylitol Filling
T/FYCY 065-2021 Fenyang Mooncake Series: Manufacturing Process Specifications for Mooncakes with Walnut Brown Sugar Filling
T/FYCY 203-2023 Fenyang Banquet Dessert Series: Fenjiu Yipin Donkey Meat Cake Production Process Specification
T/CASME 788-2023 Specification of the manufacturing process of lightweight multi-color pattern linen-blend knitwear

Professional Standard - Aerospace, Craftsmanship

QJ 1722-1989 Wire tie production process details
QJ 1722A-2014 Technical requirement for binding manufacturing

Shaanxi Provincial Standard of the People's Republic of China, Craftsmanship

DB6103/T 18-2019 Horseshoe crisp production process
DB6103/T 14-2019 The production process of deer cake
DB6103/T 06-2019 The production process of Xifu mixed dough
DB6103/T 12-2019 Baoji tea cake production process
DB6103/T 08-2019 Production process of Baoji vinegar powder
DB6103/T 15-2019 Bean curd steamed bun production process
DB6103/T 16-2019 Wenwang pot helmet production process
DB6103/T 17-2019 Walnut oil spin production process
DB6103/T 10-2019 Baoji Steamed Noodle Production Process
DB6103/T 07-2019 Baoji Rolled Noodle Production Process
DB6103/T 11-2019 Baoji baked noodle production process
DB6103/T 13-2019 The production process of Fufeng glutinous rice noodles
DB6103/T 09-2019 Baoji Roasted Pork Noodle Production Process
DB61/T 1264.1-2019 Shanxi traditional production process specification "Gourd Chicken"
DB61/T 1264.2-2019 The traditional production process of Shaanxi cuisine is standardized and braised with three delicacies
DB61/T 1264.3-2019 Shaanxi cuisine traditional production process standard Phnom Penh cabbage
DB6106/T 202-2022 Yan'an Specialty Snack Production Process Regulations Ma Soup Rice
DB61/T 1264.5-2019 Traditional Shaanxi cuisine production process standard Ziyang steamed pot
DB6106/T 178-2021 "Yan'an Specialty Snacks Production Process Regulations Stewed Mutton"
DB61/T 1264.4-2019 Shanxi traditional production process specification "Dali with a elbow"
DB6106/T 198-2022 Yan'an Specialty Snack Production Process Regulations Extending Barbecue
DB6106/T 201-2022 Yan'an Special Snack Production Process Regulations Yellow Rice Momo
DB6106/T 203-2022 Yan'an Special Snack Production Process Regulations Buckwheat Noodle Stirring
DB6106/T 205-2022 Yan'an Specialty Snack Production Process Regulations Yan'an Oil Cake
DB61/T 1264.7-2022 Shanxi cuisine traditional production process specification part 7: bad meat
DB6106/T 204-2022 Yan'an Special Snack Production Process Regulations Potato Chacha
DB6106/T 177-2021 "Yan'an Specialty Snack Production Process Regulations Zichang Pancake"
DB6106/T 199-2022 Yan'an Specialty Snack Production Process Regulations Pig Head Meat Cake
DB6106/T 179-2021 "Yan'an Specialty Snack Production Process Regulations Wu Qi Chopped Buckwheat Noodles"
DB6106/T 197-2022 Nanniwan Mushroom Noodles
DB6106/T 196-2022 Yan'an special snack production process regulation Zichang mung bean jelly
DB61/T 1264.6-2022 Shaanxi Cuisine Traditional Production Process Specification Part 6: Pot Fish in Milk Soup
DB6104/T 20-2022 The production process and technical regulations of Liquan Baked Noodles, a traditional snack in Xianyang
DB6104/T 21-2022 The production process and technical regulations of Xianyang traditional specialty snack Wugong flag flower noodles
DB6104/T 14-2018 The production process and technical regulations of Jingyang Ranggu, a traditional snack in Xianyang
DB6104/T 15-2018 Production process and technical regulations of Xianyang traditional special snack Qinren Sanyuan pimple noodles
DB6104/T 16-2018 The production process and technical regulations of Xianyang traditional special snack Qinren Sanyuan bubble oil cake
DB6104/T 17-2018 The production process and technical regulations of the traditional Xianyang special snack Qinren Sanyuan Melaleuca Oil Cake

Sichuan Provincial Standard of the People's Republic of China, Craftsmanship

DB51/T 1497-2012 Specifications for the production process of Chinese Chuan Dian
DB5103/T 10-2019 General specification for the production process of Zigong colored lanterns
DB51/T 2939-2022 General specifications for the production process of colored lanterns (Zigong)
DB5111/T 27-2022 Specifications for the production process of stilted beef in Jiazhou cuisine
DB5111/T 28-2022 Specifications for the production process of Jiazhou cuisine Niuhua Malatang
DB5111/T 26-2022 Jiazhou Cuisine Leshan Bobo Chicken Production Process Specification
DB5111/T 25-2022 Specifications for the production process of Jiazhou cuisine Leshan sweet skin duck
DB5111/T 29-2022 Specifications for the production process of Jiazhou cuisine Leshan bean curd
DB51/T 1728-2014 Specifications for the production process of Chinese Sichuan cuisine classic dishes

Anhui Provincial Standard of the People's Republic of China, Craftsmanship

DB3402/T 18-2021 Jade Shaomai production process regulations
DB3402/T 5-2020 Wuhu Shrimp Roe Noodles Production Process Regulations
DB3402/T 4-2020 Wuhu Xiaolong Tangbao Production Process Regulations

CN-DB 5, Craftsmanship

DB5107/T 119-2023 Beichuan Qiang Embroidery Garment Production Process Specification

Professional Standard-Ships, Craftsmanship

CB 20109-2014 Manufacturing technology for marine clean air-conditioning duct

Hebei Provincial Standard of the People's Republic of China, Craftsmanship

DB13/T 5010-2019 Houdian brush production process and technical requirements

Henan Provincial Standard of the People's Republic of China, Craftsmanship

DB4113/T 015-2021 Tongbai Yuye tea mechanical production process technical regulations

Professional Standard - Ferrous Metallurgy, Craftsmanship

YB/T 182-2000 Technological standards for making heat-shrinkable cable heads used in metallurgical enterprises

Guangxi Provincial Standard of the People's Republic of China, Craftsmanship

DB4502/T 0004-2022 Specifications for the production process of Liuzhou snail powder chili oil ingredients package

Professional Standard - Aviation, Craftsmanship

HB/Z 132.2-1989 Guidelines for aero-engine manufacturing process work Regulations for the management of new aircraft development process work
HB/Z 99.6-1987 Guidelines for Aircraft Manufacturing Process Work Regulations for Process Equipment Manufacturing Management
HB/Z 99.4-1987 Guidelines for Aircraft Manufacturing Process Work Regulations for Preparation of Process Documents

HU-MSZT, Craftsmanship

MNOSZ 15152-1955

AT-ON, Craftsmanship

ONORM E 3510-20-1999 Concepts for cables, flexible cords and insulated wires - Cable construction and manufacturing processes (lEV-concepts) - Terms and definitions

RU-GOST R, Craftsmanship

GOST R 54607.3-2014 Public catering services. Methods of laboratory quality control of products catering. Part 3. Methods of control of manufacturing processes of products of public catering
GOST R 54607.3-2014(2020) Public catering services. Methods of laboratory quality control of products catering. Part 3. Methods of control of manufacturing processes of products of public catering