Search Results for: Vegetable residues
. revision of standards of kachi ghani mustard oil, palm oil with regard to melting point, vanaspati and new standards of palm stearin; palm kernel olein; palm kernel stearin; superolein; avocado oil; inclusion of peroxide value in standards of all vegetable oils. standards of milk protein concentrate
(mpc), whey protein concentrate (wpc), colostrum and colostrum products standards of date paste, fermented soybean paste, cocoa mass or cocoa/chocolate liquor and cocoa cake, vegetable protein products, thermally processed fruit salad/cocktail/mix, harissa (red hot pepper paste), cocoa powder, quick...
https://www.fssai.gov.in/upload/monthly_update/2018/12/5c0612adde19dMonthly_Achievements_November_03_12_2018.pdf