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  • ISO 23854:2021

    Current The latest, up-to-date edition.
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    Fermented meat products Specification

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  French, English

    Published date:  07-09-2021

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    Le prsent document spcifie les exigences de production et sanitaires applicables aux produits ferments base de viande et tablit une srie de mthodes dessai destines matriser la qualit des produits ferments base de viande. Il spcifie galement les exigences de transport, de stockage, demballage et dtiquetage.

    Le prsent document est applicable aux produits ferments base de viande (du type prt consommer), notamment la saucisse fermente, le jambon sec ferment et dautres produits ferments base de viande. Il est galement applicable la production de viande fermente et aux relations commerciales.

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    Committee ISO/TC 34/SC 6
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current
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