Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying process
This Uganda Standard provides guidance on reduction of polycyclic aromatic hydrocarbons (PAH) during commercial smoking, both direct and indirect, and direct drying process. This standard was PUBLISHED on 2015-12-15.
|Category||FOOD, AGRICULTURE AND FORESTRY STANDARDS|
|TC||UNBS/TC 2-Food and Agriculture Standards|
|ICS||67.020 Processes in the food industry|