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Standards Catalogue: Food technology
US 129:1999 Code of Practice for the handling, processing, storage, and placing on the market of fish and fishery products
US 12:2002 Specification for whole maize meal
US 130:1999 General requirements for establishing a Hazard Analysis Critical Control Points (HACCP) – Programme for Food Processing Establishments
US 13:2002 Specification for degermed maize meal and maize grits
US 163:2000 Code of hygienic practice for milk and milk products
US 168: 2000 Standard specifications for edible fats and oils
US 169:2000 Standard specifications for edible soya bean oil
US 170:2000 Standard specifications for edible cotton seed oil
US 171:2000 Standard specifications for edible sunflower oil
US 172:2000 Standard specifications for edible groundnut oil
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