|
PS # -PART-YEAR |
REVISION |
AMENDMENT |
SUBJECT |
STATUS |
|---|---|---|---|---|
| 4553-2000 | -- | -- | Calcium Sacchrine (Food Grade) | Active |
| 4554-2000 | -- | -- | Gluten Free Foods | Active |
| 4555-2000 | -- | -- | Food Additives-Colouring Matters-Carmosine | Active |
| 4556-2000 | -- | -- | Edible Full Fat Soya Flour | Active |
| 4557-2000 | -- | -- | Composite and Filled Chocolate | Active |
| 4558-2000 | -- | -- | Salts for Sulphuros Acid used in Preservation of Food Stuffs | Active |
| 4559-2000 | -- | -- | Method of Test for Salts of Sulphurous Acid used in Preservation of Food Stuffs | Active |
| 4560-2000 | -- | -- | Enriched Wheat Flour (Maida) & Self Raising Wheat Flour | Active |
| 4561-2000 | -- | -- | Pasteurized Milk | Active |
| 4562-2000 | -- | -- | Quick Frozen Cuttle Fish and Squid | Active |
| 4563-2000 | -- | -- | Fruit Nectars | Active |
| 4564-2000 | -- | -- | Canned Mushrooms | Active |
| 4565-2000 | -- | -- | Ajowan | Active |
| 4566-2000 | -- | -- | Animal Feeds and Feeding Stuffs-Method of Samplingfor Aflatoxin Analysis | Active |
| 4567-2000 | -- | -- | Method of Microscopic Examination of Ground Chillies | Active |
| 4568-2000 | -- | -- | Code of Hygienic Practice for Foods for Infants and Children | Active |
| 4569-2000 | -- | -- | Ginger and its Oleoresins – Determination of ISO:13685-1987 | Active |
| 4570-3-2000 | -- | -- | Design of graphical symbols for use in the technical documentation of products-Part 3: Classification of connecting nodes, networks and their encoding. | Active |
| 4571-2000 | -- | -- | Measurement of exposure to radio-frequency electro-magnetic fields - Field strength in the frequency range 100 kHz to 1 GHz. | Active |
| 4572-1-1-2000 | -- | -- | Thermistors – Directly heated positive step-function temperature coefficient. Part -1-1:Blank detail specification. Current limiting application - Assessment level EZ. | Active |