Guidelines for sensory evaluations
Conformity assessment - Code of good practice
Arrangements for the recognition and acceptance of conformity assessment results
Quality management and quality management systems - Part 2: The "ISO 9000 family"
Quality management systems - Part 1: Basic standards
ISO 9001 for Small Businesses - What to do - Advice from ISO/TC 176
Spices and condiments - Botanical nomenclature
Spices and condiments - Determination of extraneous matter and foreign matter content
Meat and meat products - Determination of nitrogen content (Reference method)
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