Food Technology Standards
BS 7087-24:1996
Herbs and spices ready for food use - Specification for dried pimento (allspice) (whole and ground)...
BS 7087-26:1996
Herbs and spices ready for food use - Specification for dehydrated garlic...
BS 7087-27:1997
Herbs and spices ready for food use - Specification for dried sesame seeds (dehulled)...
BS 7087-28:1997
Herbs and spices ready for food use - Specification for dried tarragon (whole and ground)...
BS 7087-29:1997
Herbs and spices ready for food use - Specification for dried whole dill seed, dill leaves and ground dill...
BS 7087-2:1995
Herbs and spices ready for food use - Specification for dried thyme (whole and ground)...
BS 7087-3:1996
Herbs and spices ready for food use - Specification for dried sage (whole and ground)...
BS 7087-6:1996
Herbs and spices ready for food use - Specification for coriander seeds (whole and ground)...
BS 7087-7:1996
Herbs and spices ready for food use - Specification for dried fenugreek (whole or ground)...
BS 7087-9:1996
Herbs and spices ready for food use - Specification for dried marjoram (whole, rubbed and ground)...
BS 734C:1962
Measurement of the density of milk using a hydrometer - Percentage of total solids and non-fatty solids in milk correspo...
BS 7557:1992
Specification for limits of metal release from painted surfaces of articles, liable to come into contact with foodstuffs...
BS 770-2:1976
Methods for chemical analysis of cheese - Determination of water content (reference and routine methods)...
BS 770-8:1987
Methods for chemical analysis of cheese - Determination of nitrogen content (reference method)...
BS 770-9:1985, ISO 4099:1984
Methods for chemical analysis of cheese - Determination of nitrate and nitrite contents. Cadmium reduction and photometr...