Recent Submissions

  • Book

    Philippine National Standard: Dried anchovies 

    Bureau of Agriculture and Fisheries Standards - 2016 - Bureau of Agriculture and Fisheries Standards
    This PNS for dried anchovies aims to provide a common understanding on the scope of the standard, product description, process description, essential composition and quality factors, food additives, contaminants, hygiene and handling, packaging and labeling, methods of sampling, examination and analysis, definition of defectives and lot acceptance.
  • Book

    Philippine National Standard: Live mangrove crab 

    Bureau of Agriculture and Fisheries Standards - 2016 - Bureau of Agriculture and Fisheries Standards
    This PNS for live mangrove crab aims to provide a common understanding on the scope of the standard, product description, process description, essential composition and quality factors, food additives, contaminants, hygiene and handling, packaging and labeling, methods of sampling, examination and analysis, definition of defectives and lot acceptance.
  • Book

    Philippine National Standard: Pasteurized crab meat 

    Bureau of Agriculture and Fisheries Standards - 2016 - Bureau of Agriculture and Fisheries Standards
    This PNS for pasteurized crab meat aims to provide a common understanding on the scope of the standard, product description, process description, essential composition and quality factors, food additives, contaminants, hygiene and handling, packaging and labeling, methods of sampling, examination and analysis, definition of defectives and lot acceptance.
  • Book

    Philippine National Standard: Live, chilled/frozen grouper 

    Bureau of Agriculture and Fisheries Standards - 2009 - Bureau of Agriculture and Fisheries Standards
    This Philippine National Standard for live, chilled/frozen grouper identifies the Philippine species of grouper, specifies their essential composition and quality factors (including size classification and quality characteristics), provides the presentation, packaging and labeling requirements, indicates the methods sampling, examination and analyses, and defines the types of defectives. It is hoped that this standard accomplishes our two pronged goal of protecting consumer health and making the Philippine fish and fishery products globally competitive.