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AFNOR
NFV 45 068 : 2016

NFV 45 068 : 2016

Current

Current

The latest, up-to-date edition.

PROCESSED PRODUCTS FROM FISHERIES AND AQUACULTURE - SURIMI AND SURIMI-BASED SPECIALITIES - SPECIFICATIONS

Published date

12-01-2013

Publisher

Association Francaise de Normalisation

Le présent document fixe les spécifications et les conditions de fabrication des produits finis à base de chair de poisson ou de surimi. Le présent document ne s'applique pas aux produits finis ayant subi une congélation puis décongélation avant mise sur le marché ou issus d'un reconditionnement de produits élaborés et vendus appertisés ou réfrigérés.

DevelopmentNote
Indice de classement: V45-068. PR NFV 45 068 May 2002. (03/2002)
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Current

NFV 04 401 : 2001 MEAT, MEAT PRODUCTS AND FISHERY PRODUCTS - DETERMINATION OF MOISTURE CONTENT
NFV 04 407 : 2002 MEAT, MEAT PRODUCT AND FISHERY PRODUCTS - DETERMINATION OF NITROGEN CONTENT AND CALCULATION OF THE PROTEIN CONTENT - KJELDAHL METHOD

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