YSMO GSO CAC/GL 14:2020
CAC/GL 14:1991
Yemeni Standard
Current Edition
·
Approved on
28 October 2020
Guide for the microbiological quality of spices and herbs used in processed meat and poultry products
YSMO GSO CAC/GL 14:2020 Files
Arabic
6 Pages
Current Edition
English
4 Pages
Current Edition
Reference Language
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YSMO GSO CAC/GL 14:2020 Scope
This Standard applies to spices and herbs, harvested wild, or cultivated, which require treatment prior to their use as ingredients in processed meat and poultry products.
It lists methods for the treatment of spices and herbs together with end-product criteria that will improve and assure their suitability for use in processed meat and poultry products.
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