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Relevant
documents:
1._
RS CXG 50,
Guidelines on sampling
2._
RS CXS 234,
Recommended methods of analysis and sampling
3._
RS EAS 38,
Labelling of pre-packaged foods — General requirements
4._
RS CXS 192,
General standard for food additives
5._
RS CXG 66,
Guidelines for the use for flavourings
6._
RS ISO 763,
Fruit and vegetable products — Determination of ash insoluble in hydrochloric
acid
7._
RS ISO 5498,
Agricultural food products — Determination of crude fibre content — General
method
8._
RS ISO 712,
Cereals and cereal products – Determination of moisture content – Reference
method
9._
RS ISO 4831,
Microbiology of food and animal feeding stuffs — Horizontal method for the
detection and enumeration of Coliforms — Most probable number techniques
10._
RS ISO 4832,
Microbiology of food and animal feeding stuffs — Horizontal method for the
enumeration of coliforms — Colony-count technique
11._
RS ISO 4833-1,
Microbiology of the food chain — Horizontal method for the enumeration of
microorganisms — Part 1: Colony count at 30°c by the pour plate technique.
12._
RS ISO 6579-1,
Microbiology of the food chain — Horizontal method for the detection,
enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella
spp.
13._
RS ISO 6888-1,
Microbiology of food and animal feeding stuffs — Horizontal method for the
enumeration of coagulase- positive staphylococci (Staphylococcus aureus and
other species)
14._
RS ISO 7251,
Microbiology of food and animal feeds — Horizontal method for the detection
and enumeration of presumptive Escherichia coli- Most probable number
technique
15._
RS ISO 9526,
Fruits, vegetables and derived products — Determination of iron content by
flame atomic absorption spectrometry
16._
RS ISO 17239,
Fruits, Vegetables and derived products — Determination of arsenic content —
Method using hydride generation atomic absorption spectrometric
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