มอก. 1080-2535

Scope (English)

Covers shrimp paste made from planktonic shrimp and/or shrimp. Specifies texture, adour, taste, colour, impurities, foreign matters. Prescribes quantitative characteristics (e.g. total nitrogen, salt, acid insoluble ash, nitrogen from amino acid). Specifies moisture, acidity-alkalinity, food additives, contaminants, hygiene. Includes packaging, marking, labelling, sampling and criteria for conformity testing.