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37.9 K Aug 27, 2013
AOAC Official Method 942.08 Essential Oil in Emulsion
33 K Aug 27, 2013
AOAC Official Method 942.09 Monochloroacetic Acid in Liquids and Preservatives (Qualitative Tests)
668.85 K Aug 27, 2013
AOAC Official Method 997.17 Microbial Ranking of Porous Packaging Materials (Exposure Chamber Method
24 K Aug 27, 2013
AOAC Official Method 998.05 Noncasein Nitrogen Content of Milk Kjeldahl Method
51.95 K Aug 27, 2013
AOAC Official Method 998.12 C-4 Plant Sugars in Honey Internal Standard Stable Carbon Isotope Ratio
358.97 K Aug 27, 2013
AOAC Official Method 945.75 Extraneous Materials (Foreign Matter) in Products
34.08 K Aug 21, 2013
AOAC Official Method 992.16 Total Dietary Fiber Enzymatic–Gravimetric Method
16 K Aug 21, 2013
AOAC Official Method 997.08 Fructans in Food Products lon Exchange Chromatographic Method First Acti
32.5 K Aug 21, 2013
AOAC Official Method 2000.02 Patulin in Clear and Cloudy Apple Juices
24 K Aug 21, 2013
AOAC Official Method 2002.02 Resistant Starch in Starch and Plant Materials
19.8 K Aug 21, 2013
CODEX STAN 301R-2011 Regional Standard for Edible Sago Flour (Asia)
127.03 K Aug 21, 2013
CODEX STAN 304R-2011 Regional Standard for Culantro Coyote (LAC)
151.91 K Aug 21, 2013
CODEX STAN 305R-2011 Regional Standard for Lucuma (LAC)
28 K Aug 21, 2013
CODEX STAN 308R-2011Regional Standard for Harissa (Red Hot Pepper Paste)
25 K Aug 21, 2013
CODEX STAN 309R-2011 Regional Standard for Halwa Tehenia
196.7 K Aug 21, 2013
CODEX STAN 310-2013 Standard for Pomegranates
206.93 K Aug 21, 2013
CODEX STAN 311-2013 Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish
189.24 K Aug 21, 2013
CODEX STAN 312-2013 Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct
358.72 K Aug 21, 2013
CODEX STAN 313R-2013 Regional Standard for Temple
52.61 K Aug 21, 2013
CODEX STAN 314R-2013 Regional Standard for Date Paste
912.21 K Aug 08, 2013
Enterohaemorrhagic Escherichia coli (EHEC) in meat and meat products
775.14 K Aug 08, 2013
Enterobacter sakazakii and other micro-organisms in powdered infant formula
372.53 K Aug 08, 2013
Private food standards
81.89 K Aug 08, 2013
Brominated Vegetable Oils
134.76 K Aug 08, 2013
Lithol Rubine BK INS No. 180
27.24 K Aug 08, 2013
IRON OXIDES INS No. 172(iii) (ii) (i)
41.41 K Aug 08, 2013
Indigotine INS No. 132
129.95 K Aug 08, 2013
Green S INS No. 142
20.87 K Aug 08, 2013
Grape Skin Extract INS No. 163(ii)
119.38 K Aug 08, 2013
Fast Red E C.A.S. number 2302-96-7
18.87 K Aug 08, 2013
Fast Green FCF INS No. 143
150.69 K Aug 08, 2013
Erythrosine INS No. 127
124.21 K Aug 08, 2013
Curcumin INS No. 100(i)
116.49 K Aug 08, 2013
Cochineal Extract INS No. 120
123.27 K Aug 08, 2013
Citranaxanthin C.A.S. number 3604-90-8
21.43 K Aug 08, 2013
Chlorophylls, Copper Complexes INS No. 141(i)
132.49 K Aug 08, 2013
Chlorophylls INS No. 140
123 K Aug 08, 2013
Chlorophyllins, Copper Complexes Sodium and Potassium Salts INS No. 141(ii)
113.42 K Aug 08, 2013
Carthamus Yellow C.A.S number I. 78281-02-4 (Safflomin A) II. 120478-62-8 (Safflomin B)
117.87 K Aug 08, 2013
Carthamus Red
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JECFA Standards
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AOAC Official Method 940.28 Fatty Acids (Free) in Crude and Refined Oils
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CAC/GL 21-1997 Principles for the Establishment and Application of Microbiological Criteria for Food
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BS EN 1186-2:2002 Materials and articles in contact with foodstuffs - Plastics - Part 2: Test method
CAC/GL 69-2008 Guideline for the Validation of Food Safety Control Measures
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EN 1186-11:2002 Materials and articles in contact with foodstuffs - Plastics - Part 11
CAC/GL 21-1997 Principles for the Establishment and Application of Microbiological Criteria for Food
EN 1186-1:2002 Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the s
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