ES 2966/1966
Processed vegetable based for infants and children
供婴儿和儿童用食用的加工蔬菜
*
ES 5873/2007
Pasteurized eggs (chilled – frozen)
巴氏灭菌鸡蛋（冷藏-冷冻）
*
ES 63 - 12/2007
Methods of testing and analysis for meat and meat products part: 12 methods of identifying horse meat or admixed with kinds of meats
肉和肉产品检测分析方法 第 12 部分：马肉和混合肉的鉴别方法
ES 63 - 13/2007
Methods of testing and analysis for meat and meat products part: 13 determination of calcium content in mechanically separated poultry and beef
肉和肉产品检测分析方法 第 13 部分：机械分割禽肉和牛肉中钙含量的测定
A.0.A.C( 2003) Chapter 39 ( 39.1.28 )
ES 889 - 3/2007
Frozen fish part: 3 cross sectioned fish fillets
冻鱼 第 3 部分： 横切鱼片
Codex stan. 190 -1995 Codex general standard for quick frozen Fish fillets 2 - A.D Bonell 1994 Quality assurance in sea food processing a practical guide Pubish, chapman, hell New -york, London 3 - Zaitsev et.al 1969 Fish curing and processin Codex stan. 190 -1995 速冻鱼片的法典通用标准 2 - A..D Bonell 1994 海产食品处理质 量保证指导 Pubish , chapman, hell New -york, London 3 - Zaitsev et.al 1969 鱼的 加工处理
ES 2061/1991
Detection of Pork Fat (Lard) In Processed and Fresh Meat
加工肉与生鲜肉中猪肉脂肪含量测定
OTHER
ES 2760-5/1995
Physical And Chemical Methods For Testing Fish And Fishery Products-Part 5:Crustacea And Mollusca
物理及化学的方法检测鱼及水产品-第 5 部分：甲壳纲和软体动物
AOAC
ES 2854/1995
General Requirements for Packaging Meat Products
肉类制品包装的通用要求
*
ES 3169/1997
Fresh Hen Eggs "Table Eggs"
新鲜鸡蛋-餐桌蛋
*
ES 3602/2001
Chilled Meat
冷冻肉
*
ES 4246/2003
Minced Poultry Meat - Mechanically Separated With Added Plant Compounds
添加植物成分机械分离的禽肉酱
CODEX - BOOK
______________________
ES 5021/2005
Chilled Shrimp
冷冻虾
*
ES 5022/2005
Quick Frozen Lobsters
速冻龙虾
CODEX stan 95/1981 rev-1995
5471/2006
Dried Salted Fish of The Gadidae Family
腌鱼鳕干
*
ES 63-2/2006
Methods of Analysis and Testing for Meat and Meat Products Part: 2 Preparation of Test Sample for Chemical Analysis and Determination Of Drip
肉及肉产品的分析检验方法 第 2 部分：用于化学分析的检测样品准备方法
A.O.A.C(2003)
63-3/2006
Methods of Analysis and Testing for Meat and Meat Products Part: 3 Moisture Determination Methods
肉及肉产品的分析检验方法 第 3 部分：水份测定
A.O.A.C(2003)
ES 63-5/2006
Methods of Analysis and Testing For Meat and Meat Products Part: 5 Determination of Total Ash
肉及肉产品的分析检验方法 第 5 部分：总灰分的测定
ISO 936/1998
63-6/2006
Methods of Analysis and Testing For Meat and Meat Products Part: 6 Determination of Chloride Content (Volhard Method)
肉及肉产品的分析检验方法 第 6 部分：氯化物含量的测定(福尔哈德法)
ISO 1841-1/1996
ES 63-7/2006
Methods of Analysis and Testing For Meat and Meat Products Part: 7 Determination of Nitrite Content (Reference Method)
肉及肉产品的分析检验方法 第 7 部分：亚硝酸盐含量的测定(对照法)
ISO 2918/1975
ES 63-8/2006
Methods of Analysis and Testing for Meat and Meat Products Part: 8 Determination of Crude Protein (Kldhal Method)
肉及肉产品的分析检验方法 第 8 部分：粗蛋白含量的测定(凯氏法)
A.O.A.C
ES 63-9/2006
Methods of Analysis and Testing for Meat and Meat Products Part: 9 Determination of Total Volatile Nitrogen
肉及肉产品的分析检验方法 第 9 部分：总挥发性氮的测定
*
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