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CODEX STAN 234-1999
52
Quick Frozen Fruits and Vegetables
Quick frozen fruits and vegetables
Net weight
CAC/RM 34
Weighing
I
Quick frozen fruits and vegetables
Thawing procedure
CAC/RM 32
Thawing
I
Quick frozen fruits and vegetables:
Berries, leek and carrot
Mineral impurities
CAC/RM 54
Flotation and sedimentation
I
Quick frozen fruits and vegetables:
Berries, Whole kernel corn and
Corn-on-the-cob
Soluble solids, total
CAC/RM 43
Refractometry
I
Quick frozen fruits and vegetables:
Peaches and berries
Drained fruit/drained
berries
Described in the Standards
Draining
I
Quick frozen fruits and vegetables:
Vegetables
Cooking procedure
CAC/RM 33
Cooking
I
Quick frozen French fried potatoes
Moisture
AOAC 984.25
Gravimetry (convection oven)
I
Quick frozen green and wax beans
Tough strings
CAC/RM 39
Stretching
I
Quick frozen peas
Solids, alcohol
insoluble
CAC/RM 35
Gravimetry
I
Quick frozen spinach
Dry matter, Salt-free
Described in the Standard
Weighing
I
Processed Meat and Poultry Products and Soups and Broths
Meat Products
Nitrates and/or Nitrites EN 12014-3
Spectrometric determination of nitrate
and nitrite content of meat products
after enzymatic reduction of nitrate to
nitrite
III
Meat Products
Nitrates and/or Nitrites EN 12014-4 NMKL 165
Ion-exchange chromatographic
method
III
Processed meat and poultry products Fat
ISO 1443
Gravimetry
I
Processed meat and poultry products Lead
AOAC 934.07
Colorimetry (dithizone)
II
Processed meat and poultry products Nitrates
ISO 3091
Colorimetry (cadmium reduction)
II
Processed meat and poultry products Nitrites
ISO 2918
Colorimetry
IV
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