| SNo |
IS Number |
Title |
Technical Committee |
|
1 |
IS 253 : 2014 |
Specification for common salt (Fourth Revision) |
FAD 8 |
|
2 |
IS 265 : 2021 |
HYDROCHLORIC ACID SPECIFICATION Fifth Revision |
CHD 1 |
|
3 |
IS 1070 : 1992 |
Reagent grade water - Specification (Third Revision) |
CHD 13 |
|
4 |
IS 1797 : 2017 |
Spices and condiments - Methods of test (Third Revision) |
FAD 9 |
|
5 |
IS 1877 : 1985 |
Terminology for spices and condiments (Second Revision) |
FAD 9 |
|
6 |
IS 13145 : 2014 |
Spices and condiments - Methods of sampling (Second Revision) |
FAD 9 |
|
7 |
IS 13545 : 2018 |
Garam masala - Specification (First Revision) |
FAD 9 |
|
8 |
IS 5887 : Part 3 : 1999 |
Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision) |
FAD 31 |
|
9 |
IS 5887 : Part 6 : 2012 |
Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive bacillus cereus: Part 6 colony - Count technique at 30?C (First Revision) |
FAD 31 |
|
10 |
IS 16287 : 2015 |
Foodstuffs - Determination of aflatoxin B1 , and the total content of aflatoxins B1 , B2 , G1 and G2 in cereals, nuts and derived products - High performance liquid chromatographic method |
FAD 16 |
