Codex Committee on Fish and Fishery Products (CCFFP)
CXS 3-1981
Standard for Canned Salmon
CCFFP
1981
CXG 31-1999
Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories
CCFFP
1999
CXS 36-1981
Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated
CCFFP
1981
CXS 37-1991
Standard for Canned Shrimps or Prawns
CCFFP
1991
CXG 48-2004
Model Certificate for Fish and Fishery Products
CCFFP
2004
CXC 52-2003
Code of Practice for Fish and Fishery Products
CCFFP
2003
CXS 70-1981
Standard for Canned Tuna and Bonito
CCFFP
1981
CXS 90-1981
Standard for Canned Crab Meat
CCFFP
1981
CXS 92-1981
Standard for Quick Frozen Shrimps or Prawns
CCFFP
1981
CXS 94-1981
Standard for Canned Sardines and Sardine-Type Products
CCFFP
1981
CXS 95-1981
Standard for Quick Frozen Lobsters
CCFFP
1981
CXS 119-1981
Standard for Canned Finfish
CCFFP
1981
CXS 165-1989
Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh
CCFFP
1989
CXS 166-1989
Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter
CCFFP
1989
CXS 167-1989
Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes
CCFFP
1989
CXS 189-1993
Standard for Dried Shark Fins
CCFFP
1993
CXS 190-1995
Standard for Quick Frozen Fish Fillets
CCFFP
1995
CXS 191-1995
Standard for Quick Frozen Raw Squid
CCFFP
1995
CXS 222-2001
Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish
CCFFP
2001
CXS 236-2003
Standard for Boiled Dried Salted Anchovies
CCFFP
2003