GSO CAC/GL 14:2015
CAC/GL 14:1991
Gulf Standard
Current Edition
· Approved on 09 April 2015
Guide for the microbiological quality of spices and herbs used in processed meat and poultry products
Adoption Without Modification!
This document is an identical adoption of
CAC/GL 14:1991
GSO CAC/GL 14:2015 Files
Arabic 6 Pages
Current Edition
Free
English 4 Pages
Current Edition
Reference Language
Free
GSO CAC/GL 14:2015 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.
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