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时间:2020-10-24
《《鲜切水果》征求意见稿.pdf.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、ICS67.080.10B31团体标准T/BAR001—2020鲜切水果Fresh-cutfruits(征求意见稿)2020-XX-XX发布2020-XX-XX实施北京制冷学会发布T/BAR001—2020目次1范围......................................................................................................................................................2规范
2、性引用文件..................................................................................................................................3术语和定义........................................................................................................................
3、..................3.1鲜切水果........................................................................................................................................4要求.................................................................................................
4、.....................................................4.1基本要求.......................................................................................................................................4.2感官要求...........................................................
5、............................................................................4.3卫生要求.......................................................................................................................................4.4净含量.....................................
6、......................................................................................................4.5生产加工过程...............................................................................................................................5检验方法..................
7、............................................................................................................................5.1感官检验..................................................................................................................................
8、.....5.2污染物检验...................................................................................................................................5.3致病菌检验.....................
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