ISO 17645

Étapes finales du processus d’élaboration (jusqu’à sept semaines).

Résumé

The proposal of this new work item is to develop product standards of "dry-cured ham". The product standard mainly includes six parts: (1) the scope of application; (2) normative references; (3) terms and definitions; (4) specifications, including general, sensory, raw material, food additives, and final products requirements; (5) sampling methods; (6) labelling, packaging, transportation, and storage requirements.

Informations générales

État actuel
: Projet

Stade
: Norme internationale en cours de publication [60.00]
Edition
: 1
Comité technique :
ISO/TC 34/SC 6

ICS :
67.120.10
RSS mises à jour