-
Disclosure to Promote the Right To Information
Whereas the Parliament of India has set out to provide a
practical regime of right to information for citizens to secure
access to information under the control of public authorities, in
order to promote transparency and accountability in the working of
every public authority, and whereas the attached publication of the
Bureau of Indian Standards is of particular interest to the public,
particularly disadvantaged communities and those engaged in the
pursuit of education and knowledge, the attached public safety
standard is made available to promote the timely dissemination of
this information in an accurate manner to the public.
इंटरनेट मानक
“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”
“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru
“Step Out From the Old to the New”
“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti
Sangathan
“The Right to Information, The Right to Live”
“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता
है”Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
“Invent a New India Using Knowledge”
है”ह”ह
IS 4304 (1976): Tuna Canned in Oil [FAD 12: Fish andFisheries
Products]
-
IS : 4:104 • .976
Indian StandardSPECIFICATION FOR TUNA CANNED IN OIL
( First Revision )
8
C Copy,'ght 1976
INDIAN STANDARDS INSTITUTIONMANAK. BBAVAN, 9 BAtlADUR SHAH ZAFAR
MARG
~- ~W DBLHl 110002
July 1976
-
IS : 4304 - 1976
ITldian StandardSPECIFICATION FOR TUNA CANNED IN OIL
( First Revision)
~"jsh and Fisheries Products Sectional Committee, AFDe 27
ChairmanSTiRI P. (~.
-
BRIG D. S. RAO
SHRI M. R. NAIR ( Alternate)SURI D. RAMANANDA RAOSHRI S.
RAMASWAMY
IS : 4304 • 1976
( Continued from page 1 )
A/embers RepresentingSUR} R. MADHAVAN NAYAR Cochin Company
Private Limited, Ernakularn
SHRI N. K. SADANANDAN ( Alternate)SUR} K. V. NAVATHE
Commissioner of Fisheries, Government of Gujarut,
AhmedabadSHRf FREDRICK FELIX PAIS The Mysore Seafood Canners'
and Exporters'
Association ( Rcgd ), MangalorcDR C. C. PANDURANOARAO Central
Institute of Fisheries 1echnology ( leAR ),
Ernakularn
Central Institute of Fisheries Education, BombayDirectorate
General of Technical Development,
New DelhiTechnical Standardization Committees (Foodstuffs),
Ministry of Agriculture & IrrigauonSHRI P. K. DHINQRA (
Alternate)
COL K. S£tiTARAM Quartermaster General's Branch, Army
Head-quarters, New Delhi
LT-COL D. D. VOHRA ( Alternate)SHRI R. SRINIVASAN Directorate of
Fisheries, Government of Tamil
Nadu, MadrasSMT FREDA CHANDRASHF.ICHARAN
( Alternate)SARlO. C. THOMAS The Seafood Exporters Association
of India, Cochin
SUR} C. J. PANIKKACHERY ( Alternate)SHRJ NARAYAN UCHIL South
Kanara District Co-operative Fish Marketing
Federation Ltd, MangaloreSHRI D. V. NAIK ( Alternate)
SHRI J. S. UPPAL Directorate of Marketing & Inspection (
Ministryof Agriculture & Irrigation ), Faridabad
SHRI S. JAY ARAMAN ( Alternate)SHRI S. M. W AKNIS Directorate of
Fisheries, Government of Maha..
rashtra, BombaySHRJ M. M. OESAI ( Alternate)
SHRI T. PURNANANDAM, Director General. IS' ( Ex ...officio
Member )Deputy Director ( Agri & Food)
Secretary
SHRI MANOHAR T. SANrwANIDeputy Director ( Agri & Food),
lSI
Canned Fish Products Subcommittee, AFDC 27: 1
ConvenerDR M. N. MOORJANJ
MembersSHRI K. P. CHANDRAN
Central Food Technological Research Institute( CSIR ),
Mysore
Mermaid Foods, Calicut
( Continued 011page I J )
2
-
IS : 4304 • 1976
( Continued fro", page 2 )
MembersSHRI K. CHIDAMBARAM
RepresentingThe Marine Products Export Development
Authority, Cochin
COL K. SP.ETARAM
LT..COL D. D. VOHRA ( Alternate)SURt NARAYAN UCHIL The South
Kanara District Co-operative .. Fish
Marketing Federation Limited, MangaloreSHRI D. V. NAIK (
Alternate) ,
SHRI R. VENKATARAMAN Central Institute of fisheries Technology (
leAR ),Ernakulam
SHRI K. K. BALACHANDRAN ( Alternate)SHRI K. VENTATESH Karnataka
Fisheries Development Corporation Ltd,
Mangalore
SHRI A. I. GEORGE ( Alternate)SHRI G. C. DE Export Inspection
Council of India, Calcutta
DR K. P. SRIVASTAVA ( Alternate)SURf K. C. DE The Metal Box
Company of India Limited, Calcutta
DR S. C. CHAKRAVORTY ( Alternate )SURI P. K. DHINORA Technical
Standardization Committee (Foodstuffs),
MInistry of Agriculture & IrrigationBRIO K. S. KuITY
Directorate of Remount Veterinary Services,
Quartermaster Generals' Branch, ArmyHeadquarters
MAl A. G. BHASKER SINGH ( Alternate)SHRI V. G. MARATHE
Directorate of Fisheries, Government of Maha-
rashtra, BombaySHRI S. K. PRADHAN ( Altemate )
SHRI N. J. MATHEW Kerala Food Packers, AlleppeySHRI N. J. CHACKO
( Alternate)
SHRI MAHMOOD EBRAHIM SAlT Indo-Marine Agencies ( Kerala) Private
Litllited,Cochin I
Quarterrnaster General's Branch, Army Head-quarters, New
Delhi
11
-
AMENDMENT NO. 1 APRIL 1998TO
IS 4304: 1976 SPECIFICATION FOR TUNACANNED IN OIL
(First Revision)
(Page 4, clause 3.2.2, line 1 ) -- Substitute 'IS 594 : 1981t'
for 'IS: 594-1962t'.
( Page 4, footnote marked 't' ) - Substitute '( second revulon)'
for'( r~ed)'.
(Page 6, Table 1 ) - Substitute the following for the existmg
table:
Table 1 Chemical and Microbiological Requirements
for Tuna Canned in Oil-------- ~ --~-----SI Cha.ra~tt:rUtic
R~quircment Mf'thod of Test,No. Rtorto
(1) (2) (3) (4)
1) Arsenic, mglkg, Max 1 I L-5 of I~ 2137 J9Q7·
u) Lead. mg/kg, Max 1 0 L6 of IS 2237 1997-
Ill) Copper, m&lk&, Max 100 L--4 of IS 2237 19Q7·
iv) Zinc,milk&. Max 50.0 LA of [S 2237 .1997·
v) 'liD, IDI/ka, M4X 2500 L-7 of IS 2237: 1997-vi) Mercury,
mglkg, Max 0.5 1...·3 of IS 2237 · 1997-
vii) MiClObioloJical To satisfy lbe G or IS 2168 : 1971tactivity
~uiremeDt of
the test
viai) HistanuDe content. 20.0 B of IS 4793 : 1997*mallroe lisla
meal;Ma
·PraWDS (shrimp) - FJ'OZC)D - SpeQtiatioo ( dtirtl,~nOft
)tspedracation for pomfretcaJlnediD oil (fint N\ILtIOft).t:Promfret
- Frozma - Speclfi~tioD ($CJC0IItl1"fN&S'0It)~
(FAD 12)Reproerapby Uail, BIS. NewDelhi, )BdJa
-
IS : 4304 - 1976
Indian StandardSPECIFICATION FOR TUNA CANNED IN OIL
(f-'irsl r~evision)
o. Ii" 0 R F~ vV 0 R 1)
0.1 'This Indian Standard ( First Revision) was adopted by the
IndianStandards Institution on 30 April 1976, after the draft
finalrzed by the Fishand Fisheries Products Sectional Committee had
been approved by theAgricultural and Food Products Division
Council.
0.2 Canned tuna promises a vast scope for the development of the
internaltrade of this commodity. Besides, there is also good
international marketfor canned tuna, If proper quality control
measures are taken. The formu-lation of this Indian Standard has
been considered nel:e~~ary in order tohelp in exercising proper
quality control.
0.3 The standard was first published in 1967. The present
revision incor-porates a number of important modifications, namely,
(a) the species of tunanot suitable for canning have been deleted.
(b) the salt contact of thecanned chunks and flakes has been
restricted to 2 percent. (c) the require-merit for vacuum has been
relaxed, and (d) methods of test have beenreferred to an up to date
revision of the standard.
0.4 In the preparation of this specification, due consideration
has beengiven to the provisions of the Prevention of Food Adultei
atiou Act, 1954and the Rules framed thereunder. However, this
standard is subject to therestrictions imposed under this Act,
wherever applicable.
0.5 For the purpose of deciding whether a particular requirement
of thisstandard is complied with, the final value, observed or
calculated, expres-sing the result of a test or analysis, shall be
rounded off in accordance withIS: 2-1960*. The number of
significant places retained in the rounded offvalue should be the
same as that of the specified value in this standard.
1. SCOPE
1.1 This standard prescribes the requirements and the methods of
samplingand test for tuna canned in oil.
.Rules for rounding off numerical values ( revised).
3
-
IS : 4304 • 1976
1.1.1 The term 'tuna' shall apply to the following species of
fish:
Common English Name Zoological Name
a) Yellow fin tuna
b) Albacore
c) Blue fin tuna
d) Big eye tuna
e) Northern blue fin tuna
f) Oceanic skip jack
Thunnus albacares syn, Neothunnus (Bonn)macropterus; Neothunnus
itosibi
Thunnus alalunga tBonnaterre i
Thunnus thynnus syn. Thunnus thynnus ori-entalis (Tcmminck and
Schlegal )
Thunnus mebachi syn. Parathunnus obesusmebachi
Thunnus tonggol syn. Kishinoella tongga
KatsuM'OlUIS pelamis (Linn.)
2. TERMINOLOGY
2.0 For the purpose of this standard, the following definitions
shall apply.
2.1 Large Chunks - Large pieces of pre-cooked tuna taken from
fillets ofhealthy fish.
2.2 Medium Chunks - Medium pieces of pre-cooked tuna taken
fromfillets of healthy fish.
2.3 Flakes - Small pieces of pre-cooked tuna which do not fall
under thecategory of large or medium chunks.
3. REQUIREMENTS
3.1 Hygienic Requirements - The material shall be prepared,
filled andprocessed under hygienic conditions and only in premises
maintained in athoroughly clean and hygienic manner [see IS: 4303
(Part II) -1975· Jandduly approved or licensed by the concerned
authorities.
3.2 Raw Materials
3.2.1 Fish - The raw material used for preparation of canned
tuna shallbe fresh or frozen, sound, wholesome fish, properly
cleaned and free fromentrails.
3.2.1 Salt - Only refined salt conforming to IS: 594-1962t shall
be usedfor canning.
-Code of hygienic conditions for fish industry: Part II Cunning
stage ( first revision ).tSpecification for common salt for fish
curing ( revised ).
4
-
IS : 4304 -1976
3.2.3 Oi/- Only double refined, pure, clear and dcodourized
edible vege-table oil having colourless appearance or light golden
yellow colour shallbe used for canning tuna. The oil shall be free
fr0111 any foreign matter ormineral oils and ohjectionable flavour.
The free fatty acid content of theoil shall be less than one
percent.
3.3 Preparation .~- Tuna, after dressing, shall be properly
pre-cooked andthe meat freed from skin, bones and large streaks of
red meat, drained;dry-salted (3.2.2)~ and packed into cans with oil
(3.2.3). If necessary,additives, such as monosodium glutamate, or
cloves and black pepper,whole, may be added.
3.3.1 Form - Tuna meat may be canned in anyone of the
followingforms:
a) Large chunks,
b) Medium chunks, or
c) Flakes.
3.3.1.1 When packed in the form of flakes, the muscular
structure ofthe flesh shall be retained.
3.4 Packing ill Cans
3.4.1 The tuna shall be packed in suitable, hermetically sealed,
round orflat rectangular ( Dingley type) or oval cans. If the cans
are lacquered, thelacquer used shall be of such quality that it
docs not impart any foreigntaste and smell to the contents of the
can and does not peel off duringprocessing and storage of the
product. The lacquer shall 110t be soluble inoil or brine to any
extent. 'The cans shall be free from rust. The cansshall be
thoroughly cleaned before filling.
3.4.2 The tuna pieces in any can shall be of fairly uniform
size.
3.4.3 The red meat pieces of tuna, if canned separately from
white pieces,shall be so labelled on the can.
3.5 Processing - Processing shall be at such temperature and for
suchlength of time as to ensure adequate sterilization of the
finished productwithout burning, scorching or overcooking. The
water used for thecooling of cans shall be of potable quality and
maintained in clean conditionand chlorinated to maintain a minimum
free residual chlorine concentrationof 1 nlg/kg.
3.6 Requirements for the Finished Product
3.6.1 Canned tuna shall have colour characteristic of the
variety whichmay be either white, pink or light brown. The meat
shall have a reasonablyfirm texture and shall have pleasant flavour
and odour.
5
-
IS : 4304 • 1976
3.6.2 The contents of the can on opening shall not show any
appreciabledisintegration. Pieces from which portions have been
separated out shallbe treated as disintegrated units. The
percentage of detached portions offish calculated on the basis of
the drained mass shall not exceed 5 percentby mass based on an
average of 5 cans.
3.6.3 Vacuum - The can shall give a negative pressure when
puncturedand the vacuum shall be not less than 150 rom Hg in case
of round canswhen measured with an electric vacuum recorder or a
vacuum gauge of thepiercing type.
3.6.4 Drained Mass - The drained mass of the contents in each
canshall be not less than 70 percent by mass of the water holding
capacity ofthe can when tested by the method given in Appendix A of
IS : 2168-1971 *.
3.6.5 The proportion of the brine in oil shall be not more than
5 percent( v/v) when determined by the method given in 2.7.6.1 of
IS: 2168-197]·.
3.6.6 The product shall be free from artificial colouring
matter.
3.6.7 The salt content of the tuna chunks or flakes shall be not
morethan 2 percent, when determined by method in Appendix B of IS:
3853-1966t taking 5 to 10 g of the material.
3.6.8 The material shall be free from any poisonous and
deleterioussubstances and shall also conform to the chemical and
microbiologicalrequirements prescribed in Table 1.
TABLE 1 CHEMICAL AND MICROBIOLOGICAL IlEQUIRf4:MEN11S
FOR 'I'tJNA CANNED IN on,
( Clause 3.6.8 )
MlTHOD OF TEST,( REF TO ApPENDIXOf 18:2168-1971- )
(4)BCDEFG
REQUIREMENT
(3)
15
10SO
250To satisfy the
requirementsof the test
·Specification for pomfret canned in oil ( first revtsion ).
(1) (2)i) Arsenic, mg/kg, Max
ii) Lead, mg/kg, Maxiii) Copper, mg/kg, Maxiv) Zinc, mg/kg.
Maxv) Tin, rna/kg, Maxvi) Microbiological activity
SL CHARACTERISTICNo.
• Specification for pomfret canned in oil ( first revision
).tSpeci8cation for dry-salted horse mackerels.
6
-
IS : 4304 - 1976
3.6.9 The cans shall be exhausted by heat, steam or mechanical
processand sealed in hot condition by double seaming. The sealed
cans shall beprocessed at such temperature and for such length of
time as to ensureadequate sterilization of the finished product
without burning, scorching orovercooking. The processed cans shall
be cooled in water chlorinated to1 mg/kg available chlorine.
3.6.9.1 The can exterior, specially seams shall be free from
dents, rust,perforations and distortions. The cans shall not show
leaking, panelling orswelling. 'The interior of the can on opening
shall not show any visibleblack discolouration, rusting or pitting
and the inside lacquer shall be ingood condition.
4. PACKING AND MARKING
4.1 Packing -- Unless agreed otherwise between the purchaser and
thevendor, the cans shall be packed in cases sufficiently strong to
withstandrough handling by rail, road and sea transport without
damage to theircontents.
4.2 Marking - The labelling of the cans may be done either by
printing orlithographing on the cans themselves or by attaching
labels printed onpaper, subject to agreement between the purchaser
and the vendor.
4.2.1 The labels shall give the following informations:
a) Name of the material along with the form of pack with
brandname, if any;
b) Name and address of the manufacturer;c) Net mass of the
contents of the can;d) Batch or Jot number and the date of
manufacture to be embossed
in code on the can;e) The nature of the canning medium used and
its ingredients;f) Licence number, date and authority, if any,
under which the
manufacturer has been permitted to can the product; andg) Other
information required by the Packaged Commodities
( Regulation) Order, )975.
4.2.2 Each container may also be marked with the lSI
Certification Mark.
NOTE - The use of the lSI Certification Mark l'i governed by the
provisions ofthe Indian Standards Institution (Certification Marks)
Act and the Rules andRegulations made thereunder. The lSI Mark on
products covered by an IndianStandard conveys the assurance that
they have been produced to comply wuhthe requirements of that
standard under a well-defined system of inspection. testingand
quality control which is devised and supervised by lSI and operated
by theproducer. lSI marked products are also continuously checked
by lSI for conforrmtyto that standard as a further safeguard.
Details of conditions under which alicence for the use of the lSI
Certification Mark may be granted to manufacturers orprocessors,
may be obtained from the Indian Standards Institution.
7
-
IS : 4304 • 197'
5. SAMPLING
5.1 The method of drawing representative samples of the material
and thecriteria for conformity shall be as prescribed in Appendix
A.
6. TESTS
6.1 Tests shall be carried out as prescribed in 3.6.3, 3.6.4,
3.6.5 and incol 4 of Table 1.
APPENDIX A( Clause 5.1 )
SAMPLING OF TUNA CANNED IN OIL
A-I. GENERAL REQUIREMENTS OF SAMPLING
A-I.I Sampling shall be done by a person agreed to between the
purchaserand the vendor and in the presence of the purchaser ( or
his representative)and the vendor ( or his representative).
A-t.l Samples shall be stored in such a manner that the
temperature of thematerial does not vary unduly from the normal
temperature.
A-l.3 Samples may be tested at a laboratory agreed to between
thepurchaser and the vendor.
A-1. SCALE OF SAMPLING
A-2.1 Lot - In any consignment, all the cases containing cans of
the samesize and from the same batch of manufacture shall be
grouped together toconstitute a lot.
A-].J.! Samples shall be tested for each lot for ascertaining
conformityof the material to the requirements of this
specification.
A-2.1 The number of cases to be selected from each lot shall be
in accor-dance with col 1 and 2 of Table 2.
A-2.3 The cases shall be selected at random. In order to ensure
random...ness of selection, random number tables shall be used. In
case such tablesare not available, the folJowing procedure shall be
adopted:
Starting from any case count them as 1, 2. 3,.••up to r in 11.
syste-matic manner. Every rth case thus counted shall be withdrawn,
r beingthe integral part of Nln, where N is the total number of
cases in the lot,and n number of cases to be selected till tbe
requisite number isobtained.
8
-
IS : 4304• 1976
TABLE ~ SELECTION OF PACKING CASES
( Clause A..2.2 )
No. OF CASES IN THB LOT(1)
Up to 8
9" 2S26 u 40
41 •• 6S
66 u 110111 ,.~ ISO
181 .. 300-I
301 u~ 500
No. OF CASes TO BE SELECTED(2)2
4
5
6
7
89
10
\
A-%.4 From each of the cases selected as in A-2.2, draw one can
for testingthe physical and chemical requirements, ~
A-%.5 In addition to the cans selected as in A-2.4, eight cans
sh'U beselected at random as far as possible from all the cases
chosen ( A-Z.lt) fortesting microbiological activity.
~
A-3. NUMBER OF TESTS
A-3.t Each of the cans selected as in A-2..4 for testing the
physical andchemical requirements shall be tested separately for
vacuum.
A-3.2 After testing for vacuum, the contents of all the cans
shall betaken and mixed together to form a composite sample. The
compositesample so formed shall be tested for heavy metals (
Appendices B to F ofIS: 2168·1971* ).
A-3.3 Tests for Microbiological Activity
A-3.3.1 Incubation at 37°C - Half of the cans selected (A-2.4)
fortesting the microbiological activity shall be incubated at 37°C
for not lessthan 14 days and subjected to microbiological
examination (Appendix G ofIS: 2168 ..1971* ).
A-3.3.2 Incubation at 55°C - The remaining half of the cans
shall beincubated at S5°C for not less than 4 days and subjected to
microbiologicalexamination (Appendix G ofIS:2168-1971*) .
•Speci6cationfor pomfret canned in OJ) ( first revision ).
9
-
IS : 4304 • 1976
A-4. CRITERIA FOR CONFORMITY
A-4.0 The Jot shall be considered as conforming to the
requirements of thisspecification if the criteria mentioned under
A-4.1 to A-4.3 are all satisfied.
A-4.1 For Physical Requirements - The Jot shall be declared as
conformingto the physical requirements of vacuum and head space if
all the individualsamples tested (A-3.l) satisfy the requirements
specified in 3.6.3 and 3.6.4.
A-4.2 For Cbemical Requirements - For declaring the conformity
of thelot to the chemical requirements regarding heavy metals, the
test resultson the composite sample ( A-3.2 ) shall satisfy the
relevant requirementsspecified in 3.6.8.
A-4.3 For Microbiological Activity - For declaring the
conformity of theJot to microbiological activity, the test results
( A-3.3.1 and A-3.3.2 ) shallsatisfy the requirements specified in
3.6.8.
10
-
INDIAN STANDARDSON
irISH AND FISHERIES PRODUCTS
IS:2168..1971 Pomfret canned In oil (first revision)2236-t 968
Prawns ( shrimp) canned In brine ( first revision)2237-1971 Frozen
prawns ( shrtmp ) ( first revision)2345·1972 Dried prawns ( first
revision )2420-1971 Mackerel ( RtIstrelU,er sp ) canned in oil (
first revision)2421..1971 Sardines ( Sardi1lelJa sp ) canned in oil
( first revision )2883-1976 Dried white baits ( Sto/ephorus sp ) (
first revision)2884..1964 Dried and lammated Bombay duck2885-1975
Frozen frog legs ( first revision)3336-1965 Shark laver 011 (or
veterinary use3849-1976 Mackerel ( RastreUt,er sp ) canned in brine
( first revision)385()"1973 Dry-salted threadfin ( Dara ) and
dry-salted jewfish (GhoJ )3851·1966 Dry..salted catfish3"2..1966
Dry-salted leather jackets ( Chorinemus SP)38'3-1966 Dry-salted
horse mackerels ( Caranx sp )3891-1975 Frozen lobster tails ( first
revision)4302-1967 Dry-salted mackerel4307-1973 Fish meal as
livestock feed4780·1968 Fresh silver pomfret aod brown
pomfret4781·J968 Freah threadfin4793-1968 Frozen silver pomfret and
brown pomfret4796-1968 Frozen tbreadfinS198-1969 Dry-salted seer
fish5199-1969 Dry-salted sbark5471-1969 Dried shark fins5472-1969
Fish maws'734- t970 Sardme 0115735-1970 Recommendat.ons for
maintenanceof cleanliness in fiah industry'736-1970 DrY·lalted
surai ( TuIttJ )6032.-1971 Macker~), fresba>3J.1971 MaQkerel,
frozen6121..1971 Lactarius .pp, canned in oil6122-1971 leer !lih (
SCt1mbel'lIl1UJrUIIPP. ). frozen6123-1971 Socr fta (
&o",~romorlU spp. ), fresh6611·1912 Sardines (8atd/n«l/a sp )
canned in brine and 10 cheirjuice7143-197! Crabmeat .canned in
brIDe1S1S-t"4 Glouary 01important~ apeeies of India1,"-1"5 ...kl
.....iremeMt fst fretb.-iJIb atalls"_2-t91'5 Crab moat. s.lid
packedSO'.1'76 PtoJeo wttl. IIh a1Wl squid8011·1916 Proce_efor
chlcldn. tmDperature of4uJck troaera 100df~.2-tl7' ..,
,...ittmelltlfeJr a 8th ..,ket
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AHMADABAb 38000t 2 0' tf•f' Slock, Untty Sldg. NaradmhatQfll Squa,e
8At~GA~ORE 5600f)2 1 76 49Abinua Bldg.SeQ 81-83, Sector t1C
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