Food & Agriculture Org., 2001 - 140 pages
Volume 9A of the Codex Alimentarius contains all the Codex standards and the guideline adopted by the Codex Alimentarius Commission with regard to fish and fishery products up to and including those texts adopted at the twenty-fourth session of the Codex Alimentarius Commission in july 2001.
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2001 CODEX STAN acceptance accordance acid Acidity Regulators addition affected Annex appearance apply appropriate appropriate sampling plan assessed blocks CAC/GL CAC/RCP Code of Practice Codex Alimentarius Commission colour complete considered consumer container contents cooking covered decomposition defects defined DEFINITION described determined discolouration distinct drained drained weight established exceed excess fillets final product fish Fish and Fishery Fish and Shellfish Fishery Products flavours FOOD ADDITIVES fresh glazed greater Guidelines HANDLING Hygiene indicative individual label less lobster maintain material meat methods Minced misleading moisture objectionable odour Open package packing permitted PHYSICAL EXAMINATION Plans for Prepackaged prepared presentation procedures provisions quick frozen Recommended International Code removed requirements salt sample unit Section SENSORY AND PHYSICAL Sensory Evaluation shrimp sieve Sodium species spoilage standard starches storage substances surface temperature term tested texture thawed Volume 9A