National Standards by TC 02/SC 13

Sub-Committe on Spice, condiments & Culinary Herbs (TC 02/SC 13)

Standards List

Standard and/or project under the direct responsibility of TC 02/SC 13 Secretariat (0)
    Other Sub Committees
  1. Sub-Committee on Jams and Jellies (TC02/SC 01)
    TC02/SC 01
    0
  2. Sub-Committee on Tea (TC 02/SC 02)
    TC 02/SC 02
    0
  3. Sub-Committee on Honey (TC 02/SC 03)
    TC 02/SC 03
    0
  4. Sub-Committee on Seeds (TC 02/SC 04)
    TC 02/SC 04
    1
  5. Sub-Committee on Juices (TC 02/SC 05)
    TC 02/SC 05
    1
  6. Sub-Committee on Fortification (TC 02/SC 06)
    TC 02/SC 06
    0
  7. Sub-Committee onFlour and FLour Products (TC 02/SC 07)
    TC 02/SC 07
    0
  8. Sub-Committee on Milk and Milk Products (TC 02/SC 08)
    TC 02/SC 08
    0
  9. Sub-Committee on Drinking Water (TC 02/SC 09)
    TC 02/SC 09
    0
  10. Sub-Committee on Chips (TC 02/SC 10)
    TC 02/SC 10
    0
  11. Sub-Committee on Cooking Oil (TC 02/SC 11)
    TC 02/SC 11
    0
  12. Sub-Committee on Cereal and Cereal Products (TC 02/SC 12)
    TC 02/SC 12
    0
  13. Sub-Commitee on Mushroom (TC 02/SC 14)
    TC 02/SC 14
    0
  14. Sub-Committee on Fruits & Vegetables (TC 02/SC 15)
    TC 02/SC 15
    2
  15. Fish & Fish Products
    TC02/SC16
    0
Sub Committee Standard Number Standard Status