Normativa


Fecha Título
Tue, 27 Apr 2021

ISO/DIS 23722 - Meat and meat products — Basic terminology

This document reached stage 40.99 on 2021-04-27, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10; 67.120.10

Fuente: ISO ICS 67 Food Technology

Tue, 27 Apr 2021

ISO/DIS 23854 - Fermented meat products — Specification

This document reached stage 40.99 on 2021-04-27, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Fri, 23 Apr 2021

ISO/DIS 23776 - Meat and meat products — Determination of total phosphorous content

This document reached stage 40.99 on 2021-04-23, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Fri, 16 Apr 2021

ISO/DIS 13493 - Meat and meat products — Determination of chloramphenicol content — Reference method

This document reached stage 40.99 on 2021-04-16, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Fri, 16 Apr 2021

ISO/DIS 4134 - Meat and meat products — Determination of L-(+)-glutamic acid content — Reference method

This document reached stage 40.99 on 2021-04-16, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 1443:1973 - Meat and meat products — Determination of total fat content

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 2917:1999 - Meat and meat products — Measurement of pH — Reference method

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Thu, 15 Apr 2021

ISO 3496:1994 - Meat and meat products — Determination of hydroxyproline content

This document reached stage 90.20 on 2021-04-15, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Fri, 9 Apr 2021

ISO/DIS 13496 - Meat and meat products — Detection and determination of colouring agents

This document reached stage 40.60 on 2021-04-09, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Fri, 26 Feb 2021

ISO 1442:1997 - Meat and meat products — Determination of moisture content (Reference method)

This document reached stage 90.92 on 2021-02-26, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Fri, 26 Feb 2021

ISO 937:1978 - Meat and meat products — Determination of nitrogen content (Reference method)

This document reached stage 90.92 on 2021-02-26, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Thu, 25 Feb 2021

ISO 5553:1980 - Meat and meat products — Detection of polyphosphates

This document reached stage 90.92 on 2021-02-25, TC/SC: ISO/TC 34/SC 6, ICS: 67.120.10

Fuente: ISO ICS 67 Food Technology

Tue, 8 Dec 2020

ISO 18743:2015 - Microbiology of the food chain — Detection of Trichinella larvae in meat by artificial digestion method

This document reached stage 90.93 on 2020-12-08, TC/SC: ISO/TC 34/SC 9, ICS: 07.100.30

Fuente: ISO ICS 07 Natural and applied sciences

Fri, 14 Aug 2020

Condiciones sanitarias de producción y comercialización de las carnes frescas

Fuente: BOE Derecho Agroalimentario (Operaciones en la Industria Agroalimentaria)

Fri, 14 Aug 2020

Sistema de etiquetado de la carne de vacuno

Fuente: BOE Derecho Agroalimentario (Operaciones en la Industria Agroalimentaria)

Mon, 10 Aug 2020

Condiciones de sanidad animal que deben reunir las carnes frescas

Fuente: BOE Derecho Agroalimentario (Agroalimentación y Normativa de Desarrollo)

Mon, 10 Aug 2020

Sanidad animal aplicables intercambios intracomunitarios carnes frescas aves de corral

Fuente: BOE Derecho Agroalimentario (Agroalimentación y Normativa de Desarrollo)

Mon, 10 Aug 2020

Condiciones sanitarias producción, almacenamiento y comercialización carnes frescas

Fuente: BOE Derecho Agroalimentario (Agroalimentación y Normativa de Desarrollo)

Mon, 10 Aug 2020

Ordenación de la avicultura de carne

Fuente: BOE Derecho Agroalimentario (Agroalimentación y Normativa de Desarrollo)

Mon, 10 Aug 2020

Norma de calidad para la carne, el jamón, la paleta y la caña de lomo ibérico

Fuente: BOE Derecho Agroalimentario (Agroalimentación y Normativa de Desarrollo)