1. BS ISO 13493. Meat and meat products. Determination of chloramphenicol content. Reference method. (25th November 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. BS ISO 13496. Meat and meat products. Detection and determination of colouring agents. (14th January 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (59 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. BS ISO 1442. Meat and meat products. Determination of moisture content. Reference method. (30th September 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. BS ISO 23722. Meat and meat products. Basic terminology. (26th November 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (11 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. BS ISO 23776. Meat and meat products. Determination of total phosphorous content. (2nd December 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (24 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. BS ISO 4134. Meat and meat products. Determination of L-(+)-glutamic acid content. Reference method. (1st December 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (23 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. BS ISO 937. Meat and meat products. Determination of nitrogen content. Reference method. (7th September 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (15 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Capacities and related cross sections of open-top cans for food and drinks. Recommendations for cans for meat and meat products for human consumption Part 2, (31st July 1991) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Food processing machinery. Mixing machines. Safety and hygiene requirements. (31st August 2010) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (46 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Foodstuffs. Detection of irradiated food containing bone. Method by ESR spectroscopy. (15th June 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗