SNo |
IS Number |
Title |
Technical Committee |
1 |
IS 14844 : 2000 |
Meat and meat products - Enumeration of lactic acid bacteria - Colony - Count technique at 30°C |
FAD 18 |
2 |
IS 14843 : 2017 |
Meat and meat products - Enumeration of presumptive pseudomonas spp. (First Revision) |
FAD 18 |
3 |
IS 5960 : Part 2 : 2000 |
Meat and meat products - Methods of test: Part 2 determination of total ash (First Revision) |
FAD 18 |
4 |
IS 5960 : Part 4 : 1997 |
Meat and meat products - Methods of test: Part 4 determination of - Free fat content (First Revision) |
FAD 18 |
5 |
IS 5960 : Part 5 : 2001 |
Meat and meat products - Methods of test: Part 5 determination of moisture content (Reference Method) (First Revision) |
FAD 18 |
6 |
IS 5960 : Part 6 : Sec 1 : 1997 |
Meat and meat products - Methods of test: Part 6 determination of chloride content: Sec 1 volhard method (First Revision) (ISO Title: Meat And Meat Products - Determination Of Chloride Content - Part 1 : Volhard Method) |
FAD 18 |
7 |
IS 5960 : Part 6 : Sec 2 : 1997 |
Meat and meat products - Methods of test: Part 6 determination of chloride content: Sec 2 potentiometric method (First Revision) |
FAD 18 |
8 |
IS 5960 : Part 7 : 1996 |
Meat and meat products - Methods of test: Part 7 determination of nitrite content (First Revision) |
FAD 18 |
9 |
IS 5960 : Part 10 : 2001 |
Meat and meat products - Methods of test: Part 10 measurement of pH - Reference method (First Revision) |
FAD 18 |
10 |
IS 5960 : Part 15 : 2000 |
Meat and meat products - Methods of test: Part 15 determination of l ( - ) hydroxyproline content (First Revision) |
FAD 18 |