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

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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