Normativa
| Fecha | Título |
|---|---|
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ISO 13493:2021 - Meat and meat products — Determination of chloramphenicol content — Reference methodThis document reached stage 90.20 on 2026-07-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10 Fuente: ISO ICS 67 Food Technology |
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ISO 13496:2021 - Meat and meat products — Detection and determination of colouring agentsThis document reached stage 90.20 on 2026-07-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10 Fuente: ISO ICS 67 Food Technology |
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ISO 23722:2021 - Meat and meat products — VocabularyThis document reached stage 90.20 on 2026-07-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10; 67.120.10 Fuente: ISO ICS 67 Food Technology |
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ISO 23776:2021 - Meat and meat products — Determination of total phosphorous contentThis document reached stage 90.20 on 2026-07-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10 Fuente: ISO ICS 67 Food Technology |
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ISO 23854:2021 - Fermented meat products — SpecificationThis document reached stage 90.20 on 2026-07-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10 Fuente: ISO ICS 67 Food Technology |
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ISO 4134:2021 - Meat and meat products — Determination of L-(+)-glutamic acid content — Reference methodThis document reached stage 90.20 on 2026-07-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10 Fuente: ISO ICS 67 Food Technology |
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ISO 18743:2015 - Microbiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion methodThis document reached stage 90.93 on 2026-06-10, TC/SC: ISO/TC 34/SC 9, ICS: 07.100.30 Fuente: ISO ICS 07 Natural and applied sciences |
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ISO/DIS 24105 - Meat and meat products — Determination of hydroxyproline content — High performance liquid chromatography (HPLC) methodThis document reached stage 40.20 on 2026-05-21, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10 Fuente: ISO ICS 67 Food Technology |
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ISO 13965:1998 - Meat and meat products — Determination of starch and glucose contents — Enzymatic methodThis document reached stage 90.93 on 2026-03-06, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10 Fuente: ISO ICS 67 Food Technology |
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ISO 936:1998 - Meat and meat products — Determination of total ashThis document reached stage 90.93 on 2026-03-06, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10 Fuente: ISO ICS 67 Food Technology |