Policy - روغن ها و چربی های خوراکی - روغن سوزخ کردنی - ویژگی ها و روش های ازمان - [Edible Fats& Oils-Frying oil – Specifications and Test Methods INSO 4152 2nd Revision]

Date:
2016
Published by:
Iranian National Standardization Organization
Published year:
2016
Is the policy document adopted?:
No / No information
Type of policy:
Legislation relevant to nutrition

Tabs

Legislation Details

جدول ۴ - ویژگی های ترکیبی روغن سرخ کردنی برای مصرف خانوار و برای مصارف در صنایعغذایی و اصناف 
 
مجموع اسید های چرب ترانس 
 
در صد وزنی : بیشینه ۲ 

Reference: 

WHO 2nd Global Nutrition Policy Review 2016-2017

Revision log

DateUserLogState
Tue, 04/16/2019 - 11:50engesveenkEdited by engesveenk.published
Sun, 03/17/2019 - 22:57engesveenkEdited by engesveenk.draft
Sun, 03/17/2019 - 22:44engesveenkEdited by engesveenk.draft
Fri, 03/15/2019 - 15:05engesveenkEdited by engesveenk.draft
Fri, 03/15/2019 - 15:01engesveenkEdited by engesveenk.draft
Fri, 03/15/2019 - 14:59engesveenkEdited by engesveenk.draft
Fri, 03/15/2019 - 14:58engesveenkEdited by engesveenk.draft
Thu, 03/07/2019 - 15:53engesveenkEdited by engesveenk.draft
Mon, 03/04/2019 - 15:57engesveenkEdited by engesveenk.draft
Mon, 02/11/2019 - 03:17divafanianEdited by divafanian. updateddraft
Thu, 02/07/2019 - 16:13divafanianEdited by divafanian. updateddraft
Wed, 02/06/2019 - 04:14divafanianCreated by divafanian.draft