Dominican Standard NORDOM No. 540, Sauces and Dressings. Mayonnaise. Specifications (9 pages, in Spanish).
Distribution date: 13 March 2003
Ingredientes facultativos. Requisitos organolépticos. Requisitos microbiológicos. Requisitos físico-químicos. Aditivos alimentarios. Contaminantes. Etiquetado.
Products Covered: Harmonized System (HS) Code 2103.90.10 Mayonnaise; International Classification for Standards (ICS) Code 67.220.10
Regulation Type: Regular notification
Dominican Standard NORDOM No. 540, Sauces and Dressings. Mayonnaise. Specifications (9 pages, in Spanish).
Distribution date: 13 March 2003
Ingredientes facultativos. Requisitos organolépticos. Requisitos microbiológicos. Requisitos físico-químicos. Aditivos alimentarios. Contaminantes. Etiquetado.
Products Covered: Harmonized System (HS) Code 2103.90.10 Mayonnaise; International Classification for Standards (ICS) Code 67.220.10
Regulation Type: Regular notification
Dominican Standard NORDOM No. 1, Water for Domestic Use. Specifications (12 pages, in Spanish).
Distribution date: 13 March 2003
Establecer los límites mínimos y máximos de las características físico-químicas, microbiológicas, bacteriológicas, radiológicas y organolépticas del agua para uso doméstico.
Products Covered: HS 2201.10. Dominican Standard NORDOM No. 1, water for domestic use
Regulation Type: Regular notification
Dominican Standard NORDOM No. 1, Water for Domestic Use. Specifications (12 pages, in Spanish).
Distribution date: 13 March 2003
Establecer los límites mínimos y máximos de las características físico-químicas, microbiológicas, bacteriológicas, radiológicas y organolépticas del agua para uso doméstico.
Products Covered: HS 2201.10. Dominican Standard NORDOM No. 1, water for domestic use
Regulation Type: Regular notification
Dominican Standard NORDOM No. 195, Milk and Milk Products. Butter (8 pages, in Spanish).
Distribution date: 13 March 2003
Establecer los requisitos generales físico-químicos, microbiológicos y organolépticos que debe cumplir la mantequilla.
Products Covered: Harmonized System (HS) Code 040
Regulation Type: Regular notification
Ministerial Act 258, December 30th 2002, (Portaria no. 258 de 30 de dezembro de 2002) issued by the Brazilian National Institute of Metrology, Standardization and Industrial Quality-INMETRO on conformity assessment procedures for fire extinguishers. (10 pages, in Portuguese).
Distribution date: 13 March 2003
Products Covered: Fire extinguisher (HS:84.24)
Regulation Type: Regular notification
NORDOM 456, Petroleum Products. Lubricating Oils for Two-Stroke Petrol Engines (8 pages, in Spanish).
Distribution date: 13 March 2003
Características de viscosidad: a. Clasificación por tipo de servicio. b. Propiedades físico-químicas. c. Clasificación de acuerdo con su velocidad. d. Embalaje y rotulado. e. Ensayos.
Products Covered: HS 2710.00.60. Lubricating oils for use in petrol-fuelled internal combustion engines. ICS 75.100.00
Regulation Type: Regular notification
NORDOM 321, Milk and Dairy Products. White Cream Cheese. Definitions and Specifications (5 pages, in Spanish)
Distribution date: 13 March 2003
Establecer los requisitos físicoquímicos, microbiológicos y organolépticos para la elaboración del queso blanco crema.
Products Covered: HS 0406.90.10
Regulation Type: Regular notification
NORDOM 421, Milk and Dairy Products. Edam cheese. Definition and Specification (7 pages, in Spanish)
Distribution date: 13 March 2003
Establecer los requisitos microbiológicos, fisicoquímicos y organolépticos que debe cumplir el queso de bola.
Products Covered: HS 0406.90.20
Regulation Type: Regular notification
Dominican Standard NORDOM No. 19, Milk and Dairy Products. Raw Cow's Milk. Specifications (First Revision, 1999) (8 pages, in Spanish).
Distribution date: 13 March 2003
Regula las características físico-químicas, microbiológicas y organolépticas de la leche cruda de vaca.
Products Covered: HS 0401. Dominican Standard NORDOM No. 19, milk and dairy products, raw cow's milk
Regulation Type: Regular notification
Submit your email ID to receive notifications about upcoming courses and events
