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Tang ribs

Tang ribs, Total:36 items.

In the international standard classification, Tang ribs involves: Meat, meat products and other animal produce, Processes in the food industry, Medical sciences and health care facilities in general, Spices and condiments. Food additives, Food products in general, Fruits. Vegetables, Terminology (principles and coordination), Vocabularies, Wastes, Plant and equipment for the food industry, Particle size analysis. Sieving.

Zhejiang Provincial Standard of the People's Republic of China, Tang ribs

DB3305/T 142-2020 Specifications for the construction and management of public welfare columbaria

Professional Standard - Light Industry, Tang ribs

QB/T 1360-2014 Canned pork chops
QB/T 1606-1992 Canned stewed pork chops

Shandong Provincial Standard of the People's Republic of China, Tang ribs

DB37/T 2903.43-2017 Chorizo Sausage
DB37/T 3439.101-2018 Shandong style pork ribs
DB37/T 2579-2014 Sweet and Sour Pork Ribs with Shandong Cuisine
DB37/T 3439.80-2018 Lu Cuisine Tea Flavored Pork Ribs
DB37/T 3731-2019 Lu Cuisine Fushan Large Noodles with Spare Ribs

Group Standards of the People's Republic of China, Tang ribs

T/HSIPA 002-2022 Sheng Zongtang Traditional Chinese Medicine External Application (Tibetan Penetrating the Bone) Therapy Operation Specification
T/WXCY 0003-2020 Wuxi Sauce Ribs
T/HBPX 008-2020 Chu vegetable pork ribs and lotus root soup
T/JLPRXH 10-2021 Jade Fungus Pork Rib Soup
T/SDRA 19-2023 Prepared dishes Stewed spareribs soup with black garlic
T/GDPRXH 45-2023 Prepared dishes—Stewed spareribs soup with black garlic
T/DGCA 002-2019 Cooking technical specification for pork ribs with fragrant sauce
T/QLY 054-2021 Specification for Cuisine Craftsmanship of Steamed Sago Spareribs ——the New School Guizhou Cuisine
T/MMSP 23-2023 Gaoliangcai Hua Plum Baked Local Pork Ribs Cooking Technique Specification
T/FYCY 047-2022 Fenyang 388 Banquet Braised Pork Ribs Cooking Specifications
T/LXCY 1.10-2021 Lan County Potato Feast Stir-Fry: Potato Stewed Potato Ribs Cooking Specifications

Korean Agency for Technology and Standards (KATS), Tang ribs

KS H 3119-2012 Seasoned rib meat
KS I 3024-2014 Gutter covers for roadside using recycled aggregates
KS I 3024-2016 Gutter covers for roadside using recycled aggregates
KS I 3030-2014 Reinforced concrete gutter for roadside using recycled aggregates
KS I 3030-2016 Reinforced concrete gutter for roadside using recycled aggregates

Professional Standard - Business, Tang ribs

SB/T 10526-2009 Rib for seasoning

轻工业部, Tang ribs

QB 1606-1992 Canned Braised Pork Ribs

U.S. Military Regulations and Norms, Tang ribs

ARMY MIL-P-43144 E-1979 PORK CHOPS, DEHYDRATED, UNCOOKED
ARMY MIL-P-43144 E NOTICE 1-1997 PORK CHOPS, DEHYDRATED, UNCOOKED [Use In Lieu Of: ARMY MIL-P-0043144 C (4)]

Liaoning Provincial Standard of the People's Republic of China, Tang ribs

DB21/T 2066.65-2013 Dry Pot Ribs Cooking Procedures
DB21/T 2066.73-2013 Pepper and hemp pork ribs cooking instructions
DB21/T 2066.3-2013 Operating instructions for cooking ribs by hand

Sichuan Provincial Standard of the People's Republic of China, Tang ribs

DB5105/T 49-2022 Luzhou Jiuxiang Pork Ribs Process Technical Specifications

Chongqing Provincial Standard of the People's Republic of China, Tang ribs

DB50/T 560-2014 Cooking technical specification for aromatic pork ribs with Chongqing cuisine

RU-GOST R, Tang ribs

GOST EN 13870-2013 Food processing machinery and equipment. Chop cutting machines. Safety and hygiene requirements

British Standards Institution (BSI), Tang ribs

BS ISO 12154:2014 Determination of density by volumetric displacement. Skeleton density by gas pycnometry

International Organization for Standardization (ISO), Tang ribs

ISO 12154:2014 Determination of density by volumetric displacement - Skeleton density by gas pycnometry