GB 10141-1988

Abolished

Hygienic standard of salted chinese herring

咸鳓鱼卫生标准

Standard Type

ICS

67.120.30

CCS

C53

Status

Abolished

Issue Date

1988-11-28

Implementation

1989-07-01

Centralized Committee

N/A

Issuing Authority

N/A

Application Summary AI generated

This standard specifies the hygienic requirements, including sensory, physical, and chemical indicators, for salted Chinese herring. It is applied in the production, processing, and quality inspection of salted herring products to ensure they are safe for human consumption. The standard is used by food manufacturers, regulatory bodies, and testing laboratories in China to evaluate the freshness and safety of this specific type of preserved fish.

Related Standards

NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 628-2002 Dry salted duck NY/T 633-2002 Chilled mutton NY/T 632-2002 Chilled pork NY/T 1162-2006 Deer Velvet Slices GB/T 19477-2004 Operating procedures of cattle slaughtering GB/T 19478-2004 Operating procedure of chicken slaughtering GB/T 19480-2004 Terms of meat and meat products

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.