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
Obtaining this standard through the store is currently unavailable. You can acquire it directly from its source.
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.
Best Sellers From Food and Agriculture Sector
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
YSMO GSO 150-2:2020
GSO 150-2:2013
Yemeni Technical Regulation
Expiration dates for food products - Part 2 :
Voluntary expiration dates
YSMO GSO 2055-1:2020
GSO 2055-1:2015
Yemeni Standard
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
Recently Published from Food and Agriculture Sector
GSO 2810:2025
Gulf Technical Regulation
Declaration of Food Allergens on Prepackaged Food Labels
GSO 1991:2025
Gulf Technical Regulation
BANANAS
GSO 184:1994
Gulf Standard
Method of test for domes ic pressure cookers.
GSO ISO 3594:1994
ISO 3594:1976
Gulf Standard
MILK FAT - DETECTION OF
VEGETABLE FAT BY GAS-LIQUID
CHROMATOGRAPHY OF STEROLS
(REFERENCE METHOD)
