T/HNSPXH 016-2022
Water bath thawing method to determine the water loss rate of frozen chicken breast meat (English Version)

Standard No.

T/HNSPXH 016-2022

Language

Chinese, Available in English version

Release Date

2022

Published By

Group Standards of the People's Republic of China

Latest

T/HNSPXH 016-2022

Scope

1 Scope 2 Normative references 3 Terms and definitions 4 Principles 5 Materials 6 Instruments and equipment 7 Analysis steps 8 Expression of analysis results

T/HNSPXH 016-2022 history

• 2022 T/HNSPXH 016-2022 Water bath thawing method to determine the water loss rate of frozen chicken breast meat