Syllabus For The Subject Technology of Cereals, Pulses & Oilseeds

 Technology of Cereals, Pulses & Oilseeds

CEREALS, PULSES, LEgUMES AND VEgETAbLE PROTEINS

PREFACE

CODEX STANDARD FOR CERTAIN PULSES

CODEX STANDARD FOR COUSCOUS

 

DEGERMED MAIZE (CORN) MEAL AND MAIZE (CORN) GRITS

 

CODEX STANDARD FOR DURUM WHEAT SEMOLINA AND DURUM WHEAT FLOUR

CODEX STANDARD FOR EDIBLE CASSAVA FLOUR

 

CODEX STANDARD FOR GAR

 

CODEX STANDARD FOR MAIZE (CORN)

 

CODEX STANDARD FOR OATS

 

CODEX STANDARD FOR PEANUTS

 

PEARL MILLET FLOUR

 

CODEX STANDARD FOR RICE

 

CODEX STANDARD FOR SORGHUM FLOUR

 

CODEX STANDARD FOR SORGHUM GRAINS

 

CODEX STANDARD FOR WHEAT AND DURUM WHEAT

 

CODEX STANDARD FOR WHEAT FLOUR

 

WHOLE AND DECORTICATED PEARL MILLET GRAINS

 

CODEX STANDARD FOR WHOLE MAIZE (CORN) MEAL

 

 

CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF

MYCOTOXIN CONTAMINATION IN CEREALS, INCLUDING

ANNEXES ON OCHRATOXIN A, ZEARALENONE, FUMONISINS

AND TRICOTHECENES

 

 

CODEX STANDARD FOR INSTANT NOODLES

 

CODEX GENERAL STANDARD FOR SOY PROTEIN PRODUCTS

 

CODEX GENERAL STANDARD FOR VEGETABLE PROTEIN PRODUCTS (VPP)

CODEX STANDARD FOR WHEAT PROTEIN PRODUCTS

INCLUDING WHEAT GLUTEN

 

 

CODEX GENERAL GUIDELINES FOR THE UTILIZATION OF

VEGETABLE PROTEIN PRODUCTS (VPP) IN FOODS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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