SNo |
IS Number |
Title |
Technical Committee |
1 |
IS 2 : 1960 |
Rules for Rounding off Numerical Values |
MSD 3 |
2 |
IS 253 : 2014 |
Specification for common salt (Fourth Revision) |
FAD 8 |
3 |
IS 7224 : 2006 |
Iodized salt, vacuum evaporated iodized salt and refined iodized salt - Specification (Second Revision) |
FAD 8 |
4 |
IS 10633 : 2017 |
Vanaspati - Specification (Third Revision) |
FAD 13 |
5 |
IS 2491 : 2013 |
Food hygiene - General principles - Code of practice (Third Revision) |
FAD 15 |
6 |
IS 12569 : 1989 |
Potato french fries - Specification |
FAD 24 |
7 |
IS 3508 : 1966 |
Methods of sampling and test for ghee (Butterfat) |
FAD 19 |
8 |
IS 9504 : 2007 |
L(+) - Tartaric acid, food grade - Specification (First Revision) |
FAD 8 |
9 |
IS 1070 : 1992 |
Reagent grade water - Specification (Third Revision) |
CHD 13 |
10 |
IS 4706 : Part 2 : 1978 |
Methods of test for edible starches and starch products: Part 2 chemical methods (First Revision) |
FAD 16 |