| d46cd0b6-fd80-4b53-8a37-ddee6a4c4b0f |
ES 1109:2015
|
MUTTON AND GOAT MEAT, CURRIED AND CANNED-SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 56361a5c-d282-4d8f-a21c-d51b41ba335e |
ES 1110:2015
|
CHILLED AND FROZEN MUTTON AND GOAT MEAT - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 8347065b-00ec-40f1-95fa-c37b98839fc6 |
ES 1111:2019
|
CHILLED AND FROZEN BEEF - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| dd34e1af-3a2c-4b45-9954-2141e258d5ec |
ES 1112:2015
|
CORNED BEEF - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 5fea2f01-8f74-4aa9-8ece-f0b52efda77b |
ES 1113:2005
|
MUTTON AND GOAT MEAT CANNED IN BRINE SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 40761426-37b5-4c23-8f70-d9c5d1061a51 |
ES 1114:2005
|
CODE OF HYGIENIC PRACTICE FOR PROCESSED MEAT PRODUCTS
|
MMMM yyyy
|
60.60
⇔ New
|
| fd697561-957f-40ed-8e02-0a4693643589 |
ES 1115:2005
|
CODE OF HYGIENIC PRACTICE FOR FRESH MEAT
|
MMMM yyyy
|
60.60
⇔ New
|
| 60d409c4-35f8-4408-8af1-23806e311202 |
ES 1116:2005
|
CODE OF PRACTICE FOR ANTE-MORTEM AND POST-MORTEM JUDGMENT OF SLAUGHTER ANIMALS AND MEAT
|
MMMM yyyy
|
60.60
⇔ New
|
| 9e9147c7-e8ce-41e5-a787-3ec35241e0bb |
ES 1117:2012
|
TIN IN CANNED FOODS, ATOMIC ABSORPTION SPECTROPHOTMETRIC METHOD
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| e5e400cc-1429-4354-bce1-3631116f4e93 |
ES 1118:2012
|
ABATTOIRS - BASIC REQUIREMENTS
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| b4db9acc-8951-4a20-977b-5bc29d7a2d3c |
ES 1134:2012
|
ABATTOIRS- CODE OF HYGIENIC PRACTICE
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 95c86432-302a-4c65-9a4d-8f950d62d25d |
ES 1135:2005
|
BASIC REQUIREMENTS FOR A LIVESTOCK MARKET
|
MMMM yyyy
|
60.60
⇔ New
|
| df16203b-2943-4317-8d3e-7bf70f23fbeb |
ES 2790:2006
|
CODE OF HYGIENIC PRACTICE FOR POULTRY PROCESSING
|
MMMM yyyy
|
60.60
⇔ New
|
| 415757f8-6767-45e5-b91d-1efc6e021b46 |
ES 2791:2006
|
CODE OF PRACTICE FOR ANTE MORTEM AND POST-MORTEM INSPECTION OF POULTRY
|
MMMM yyyy
|
60.60
⇔ New
|
| 547a30c0-2160-4592-9484-c0469c386e6c |
ES 6347:2019
|
CAMEL MEAT – SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| b1d24589-426c-4395-a6c0-f5c0d5867ff1 |
ES 6536:2019
|
MUTTON AND GOAT CARCASS AND CUTS REQUIREMENTS
|
MMMM yyyy
|
60.60
⇔ New
|
| d805c3aa-5329-4520-b992-ce67336353bd |
ES 6969:2022
|
MEAT AND MEAT PRODUCTS - ENUMERATION OF ESCHERICHIA COLI- COLONY- COUNT TECHNIQUEAT 44 0C USING MEMBRANES
|
MMMM yyyy
|
60.60
⇔ New
|
| 3fa0cb3b-20e4-4cac-ad8c-7efee03120b0 |
ES ISO 13496:2022
|
MEAT AND MEAT PRODUCTS - DETECTION OF COLOURING AGENTS - METHOD USING THIN LAYER CHROMATOGRAPHY
|
MMMM yyyy
|
60.60
⇔ New
|
| 6118b9ac-6a11-4272-ac32-4568f85a2675 |
ES ISO 13720:2022
|
MEAT AND MEAT PRODUCTS - ENUMERATION OF PRESUMPTIVE PSEUDOMONAS SPP.
|
MMMM yyyy
|
60.60
⇔ New
|
| 788a2c80-831d-40e0-b903-fc57bec914e6 |
ES ISO 13730:2012
|
MEAT AND MEAT PRODUCTS - DETERMINATION OF TOTAL PHOSPHORUS CONTENT - SPECTROMETRIC METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 4d9f6e06-24c8-426c-ae0f-51380caadad2 |
ES ISO 13965:2012
|
MEAT AND MEAT PRODUCTS - DETERMINATION O F STARCH AND GLUCOSE CONTENTS - ENZYMATIC METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 047b7726-5a97-4042-bc8e-23b8f80c80a9 |
ES ISO 1442:2005
|
MEAT AND MEAT PRODUCTS DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| 2997bcd5-2570-49e2-b9da-5fe80be4bd21 |
ES ISO 1443:2005
|
MEAT AND MEAT PRODUCTS DETERMINATION OF TOTAL FAT CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 1cd83085-6248-498d-ae1f-6c9c9474788f |
ES ISO 1444:2005
|
MEAT AND MEAT PRODUCTS DETERMINATION OF FREE FAT CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 91cf63d0-84e7-48b6-a407-a3b5996101a2 |
ES ISO 1841-1:2005
|
MEAT AND MEAT PRODUCTS DETERMINATION OF CHLORIDE CONTENT PART 1VOLHARD METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 9538eb0b-e16c-4c76-b940-bbe527d14b73 |
ES ISO 1841-2:2005
|
MEAT AND MEAT PRODUCTS DETERMINATION OF CHLORIDE CONTENT PART 2 POTENTIOMETRIC METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 79942fba-ec38-41d1-93ad-d1f2f6cf0b58 |
ES ISO 2294:2012
|
MEAT AND MEAT PRODUCTS - DETERMINATION OF TOTAL PHOSPHORUS CONTENT (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| 2c15f346-e511-4127-8acf-7f3b53f531b4 |
ES ISO 23776:2022
|
MEAT AND MEAT PRODUCTS — DETERMINATION OF TOTAL PHOSPHOROUS CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 5943abec-9c42-478d-b011-826f7c723e78 |
ES ISO 2917:2012
|
MEAT AND MEAT PRODUCTS - MEASURMENT OF PH (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| 07324788-3e56-458f-afaa-d90842ad2359 |
ES ISO 2918:2005
|
MEAT AND MEAT PRODUCTS DETERMINATION NITRITE CONTENT (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| 58e54ae3-90f8-44ff-9035-ffe493e6e0e8 |
ES ISO 3091:2012
|
MEAT AND MEAT PRODUC TDS ET ER MINATION OF NITRATE CONTENT (REFERENCE ME THOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| ab455987-c068-44eb-baad-1b8a759fc709 |
ES ISO 3496:2012
|
MEAT AND MEAT PRODUCTS - DETERMINATION OF HYDROXYPROLINE CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 8a57791a-99ff-4ae0-9529-0e77410eefbe |
ES ISO 4134:2022
|
MEAT AND MEAT PRODUCTS - DETERMINATION OF L-(+)-GLUTAMIC ACID CONTENT - REFERENCE METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 21b605b8-67ff-42a4-9ef5-10c565216aa4 |
ES ISO 5553:2005
|
MEAT AND MEAT PRODUCTS-DETECTION OF POLYPHO PHATES
|
MMMM yyyy
|
60.60
⇔ New
|
| 4e51502a-d22e-43d4-b5ce-3eb148b26b6e |
ES ISO 5554:2006
|
MEAT PRODUCTS-DETERMINATION OF STARCH CONTENT (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| 94f8a587-b769-43eb-9dc0-99a8d1f37aff |
ES ISO 6391:2012
|
MEAT AND MEAT PRODUCTS ENUMERATION OF ESCHERICHIA COLI-COLONY-COUNT TECHNIQUE AT 44 0C USING MEMBRANES
|
MMMM yyyy
|
60.60
⇔ New
|
| 0390eb97-2bb2-4ec8-9d3b-23d81a6b4544 |
ES ISO 936:2005
|
MEAT AND MEAT PRODUCTS - DETERMINATION OF TOTAL ASH
|
MMMM yyyy
|
60.60
⇔ New
|
| becf5172-9c53-4730-a1ef-c3b2bdd862d3 |
ES ISO 937:2005
|
MEAT AND MEAT PRODUCTS - DETERMINATION OF NITROGEN CONTENT (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|