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标准名称 发布日期 实施日期 收藏

CAC/RCP 31-1983 干奶卫生规范-食品法典

CAC/RCP 16-1978 Recommended International Code of Practice for Frozen Fish

CAC/MISC 6-2013 List Of Codex Specifications For Food Additives

CAC/RCP 19-1979, Rev.2-2003 食品辐照加工推荐性国际操作规范（中文版）

CAC/GL 4-1 Codex General Guidelines For The Utilization Of Vegetable Protein Products (Vpp) In Foods

CAC/GL 03-1989 Guidelines For Simple Evaluation Of Food Additive Intake

CAC/GL 40 Guidelines On Good Laboratory Practice In Pesticide Residue Analysis

CAC/MISC 6-2001 List Of Codex Advisory Specifications For Food Additives

CAC/RCP 17-1978 Recommended International Code of Practice for Shrimps or Prawns

CAC/GL 52 -2003 General Principles Of Meat Hygiene

CAC/RCP 23-64979;1979 RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR LOW AND ACIDIFIED LOW

CAC/RCP 41-1993 Recommended International Code For Ante-Mortem And Post-Mortem Inspection Of Slaughter Animals And For Ante-Mortem And Post-Mortem Judgement Of Slaughter Animals And Meat

CAC/GL 15-1991 Guidelines For The Use Of Non-Meat Protein Products In Processed Meat And Poultry Products

CAC/RCP 35-1985 Recommended International Code of Practice for Frozen Battered and/or Breaded Fishery products

CAC/RCP 25-1979 Recommended International Code of Practice for Smoked Fish

CAC/RCP 21-1979 Recommended International Code Of Hygienic Practice For Foods For Infants And Children

CAC/GL-22 REVISED REGIONAL GUIDELINES FOR THE DESIGN OF CONTROL MEASURES FOR STREET-VENDED FOODS IN AFRICA CAC/GL-22 - Rev. 1 (1999)

CAC/RCP 10-1976 Recommended International Code of Practice for Canned Fish

CAC/GL 16-1993 Codex Guidelines For The Establishment Of A Regulatory Programme For Control Of Veterinary Drug Residues In Foods

CAC-GL 31-1999 Codex Guidelines For The Sensory Evaluation

CAC/GL 39-2001 CODEX MAXIMUM LEVEL FOR CADMIUM IN CEREALS, PULSES AND LEGUMES

CAC GL 11-1991 IDELINES FOR MIXED FRUIT JUICES

CAC/RCP 26-1979 Recommended International Code of Practice for Salted Fish

CAC/GL 6-1991 Guideline Levels For Vinyl Chloride Monomer And Acrylonitrile In Food And Packaging Material

CAC/RCP 31-1983 RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR DRIED MILK

CAC/MISC 3 Inventory Of Processing Aids

CAC/GL 35-1985 Packing Media (Composition And Labelling)

CAC/RCP 43-1997, Rev.1-2001 Revised Code Of Hygienic Practice For The Preparation And Sale Of Street Foods (Regional Code - Latin America And The Caribbean)

CAC/GL 29-1987 Rements For Natural Flavourings

CAC/RCP 32-1983 Recommended International Code Of Practice For The Production, Storage And Composition Of Mechanically Separated Meat And Poultry Meat Intended For Further Processing

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