NF V45-068
NF V45-068

NF V45-068

December 2002
Standard Cancelled

Processed fish - Products prepared from fish flesh or surimi - Specifications

Le présent document fixe les spécifications minimales relatives aux produits à base de chair de poisson.

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Main informations

Collections

National standards and national normative documents

Publication date

December 2002

Number of pages

7 p.

Reference

NF V45-068

ICS Codes

67.120.30   Fish and fishery products
67.230   Prepackaged and prepared foods

Classification index

V45-068

Print number

1 - novembre 2002
Sumary
Processed fish - Products prepared from fish flesh or surimi - Specifications

Le présent document fixe les spécifications minimales relatives aux produits à base de chair de poisson.
Replaced standards (1)
NF V45-068
NF V45-068
February 1997
Standard Cancelled
Processed fish. Products prepared form fish flesh or surimi. Specifications.

Le présent document fixe les spécifications minimales relatives aux produits à base de chair de poisson.

Standard replaced by (1)
NF V45-068
NF V45-068
February 2016
Standard Current
Processed products from fisheries and aquaculture – Surimi and surimi-based specialities – Specifications

1 Domaine d'application 2 Références normatives 3 Termes et définitions 4 Aromatisation 5 Additifs et colorants 6 Ingrédients à des fins de valorisation 7 Procédé de fabrication du surimi 8 Caractéristiques du surimi 9 Modes de conservation 10 Critères de composition en fonction des dénominations 11 Étiquetage des ingrédients 12 Dénominations Annexe A(informative)Diagramme de fabrication du surimi Bibliographie

Table of contents
  • Avant-propos
    4
  • 1 Domaine d'application
    4
  • 2 Références
    4
  • 3 Termes et définitions
    4
  • 4 Aromatisation
    5
  • 5 Diagramme de fabrication des produits à base de chair de poisson
    5
  • 6 Caractéristiques des produits à base de surimi (chair de poisson)
    6
  • 7 Dénomination
    6
  • Annexe A (informative) Diagramme de fabrication du surimi
    7
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