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
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État actuel: ProjetStade: CD renvoyé au Groupe de travail [30.92]
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Edition: 1
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Comité technique :ISO/TC 34/SC 6ICS :67.120.10
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