Filter :
Standard and/or project | Stage | TC |
---|---|---|
Agricultural food products — Layout for a standard method of sampling from a lot |
90.20 | ISO/TC 34 |
Plant-based foods — Terms and definitions |
30.60 | ISO/TC 34 |
Definitions and technical criteria for food ingredients to be considered as natural |
90.93 | ISO/TC 34 |
Prerequisite programmes on food safety — Part 2: Catering |
90.92 | ISO/TC 34/SC 17 |
Prerequisite programmes on food safety — Part 3: Farming |
90.60 | ISO/TC 34/SC 17 |
Prerequisite programmes on food safety — Part 4: Food packaging manufacturing |
90.92 | ISO/TC 34/SC 17 |
Prerequisite programmes on food safety — Part 6: Feed and animal food production |
90.92 | ISO/TC 34/SC 17 |
Traceability in the feed and food chain — General principles and basic requirements for system design and implementation |
90.93 | ISO/TC 34/SC 17 |
Food products — Guidance on how to express vitamins and their vitamers content |
60.60 | ISO/TC 34 |
Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims |
60.60 | ISO/TC 34 |
Food products — Determination of the glycaemic index (GI) and recommendation for food classification |
90.93 | ISO/TC 34 |
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