NF V45-068
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'application2 Références normatives3 Termes et définitions4 Aromatisation5 Additifs et colorants6 Ingrédients à des fins de valorisation7 Procédé de fabrication du surimi8 Caractéristiques du surimi9 Modes de conservation10 Critères de composition en fonction des dénominations11 Étiquetage des ingrédients12 DénominationsAnnexe A(informative)Diagramme de fabrication du surimiBibliographie

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Main informations

Collections

National standards and national normative documents

Publication date

February 2016

Number of pages

13 p.

Reference

NF V45-068

ICS Codes

67.120.30   Fish and fishery products
67.230   Prepackaged and prepared foods

Print number

1
Sumary
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

Replaced standards (1)
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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