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扬州市烹饪协会团体标准
T/YZPX 003—2016
淮扬面点 包子 制作技艺
2016 - 12 - 08发布 2016 - 12 - 08实施
扬州市烹饪协会 发布
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NÅPQhVýVâOShQÆOá`o^sSðOu(ÿT/YZPX 003—2016
I 前 言
本标准按照 GB/T 1.1 —2009《标准化工作导则 第1部分:标准结构和编写》给出的规则编制。
本标准由扬州市烹饪协会提出。
本标准由扬州市烹饪协会、扬州市富春饮服集团有限公司、冶春餐饮股份有限公司、扬州锦春大酒
店有限公司、扬州花园茶楼、扬州星语雅集餐饮管理有限公司、扬州金擀杖面艺工作室起草。
本标准主要起草人:王 镇、邱杨毅、徐永珍、陈恩德、刘顺保、周建强、刘才兵、徐惠荣、方志
荣、倪秋香、张福香、叶千金、施志棠、陈世康。
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T-YMCA T-YZPX-003- 淮扬面点 包子制作技艺
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