Procedure for the revision of standards adopted under the code of principles.
Saved in:
Main Author: | Program Liaison Div. eng |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
1968
|
Subjects: | PI ALINORM MDS, STANDARDS, FOOD TECHNOLOGY, NORME, NORMAS, TECHNOLOGIE ALIMENTAIRE, TECNOLOGIA DE LOS ALIMENTOS, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Draft standards for Blue stilton, cheshire, emmentaler and gruyere cheeses at step 5 of the procedure for the elaboration of international individual cheese standards - Government comments.
by: Program Liaison Div. eng
Published: (1967) -
Draft standards for tilsiter, limburger, Saint paulin, svecia, provolone, and cottage cheese including creamed cottage cheese at step 5 of the procedure for the elaboration of international individual cheese standards.
by: Program Liaison Div. eng
Published: (1968) -
Government comments on the report of the tenth session of the committee of government expert on the code of principles concerning Milk and Milk products.
by: Various Authors eng
Published: (1968) -
International individual cheese standards - Comments from governments on the draft standards for cheddar, gouda and edam.
by: Program Liaison Div. eng
Published: (1966) -
Comments from governments on the standard for whey cheeses.
by: Program Liaison Div. eng
Published: (1966)