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Bakers Certification Programme
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Food – Agroprocessors
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Draft Standards for Public Comment
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Publications
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Royal jelly -- Specifications
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SLNS/ISO 12824:2016
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Traceability of finfish products -- Specification on the information to be recorded in captured finfish distribution chains
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SLNS/ISO 12875:2011
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Traceability of finfish products -- Specification on the information to be recorded in farmed finfish distribution chains
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SLNS/ISO 12877:2011
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Sustainability criteria for bioenergy
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SLNS/ISO 13065:2015
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Sensory analysis -- Methodology -- General guidance for establishing a sensory profile
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SLNS/ISO 13299:2016
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Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities
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SLNS/ISO 13300-1:2006
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Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders
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SLNS/ISO 13300-2:2006
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Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
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SLNS/ISO 13301:2018
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Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging
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SLNS/ISO 13302:2003
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Tourism and related services -- Yacht harbours -- Part 2: Minimum requirements for intermediate service level harbours
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SLNS/ISO 13687-2:2017
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Tourism services -- Industrial tourism -- Service provision
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SLNS/ISO 13810:2015
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Recreational diving services -- Requirements for the training of recreational snorkelling guides
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SLNS/ISO 13970:2011
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