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TS EN 1165 Feathers and fluff-Test methods-Determination of water-soluble chlorides

TS EN 1167 Feather and pile - Test method for measuring the size of quilts filled with feather and / or pile

TS 8125 ISO 6391 Meat and meat products - Escherichia coli count - Colony counting technique at 44 ° C using membrane 

TS ISO 13493 Meat and meat products-Determination of chloramphenicol content-Liquid chromatography method 

TS ISO 13493 Meat and meat products-Determination of chloramphenicol content-Liquid chromatography method 

TS EN ISO 9831 Animal feed, animal products and faeces or urine - Determination of gross heating value - Calorimetric 

TS EN 14332 Foodstuffs - Determination of trace elements - Determination of arsenic by graphite furnace atomic absorption spectrometry (gfaas) after microwave disintegration in seafood 

TS 12520 Cleaning rules in the fishing industry

TS 208 Intestines

tst 2540 Frozen anchovies  

tst 12296 Fish meal

TS 89 / T1 Snail 

tst 7039 Businesses - Dealers selling - General rules  

TS 667 / T2 Lamb - Body meats (carcass) 

TS 13511 Meat and meat products - Laboratory analysis methods - Histological examination 

TS 4018 Turkey body meats (carcass) 

TS 13060 Turkey piece meats - Thigh 

TS 13061 Turkey piece meats - Breast

TS 10930 / T1 Juicy meatballs canned food

TS 13552 Canned chicken with tomato sauce - Ready to eat 

TS 669 / T2 Calf - butchery (carcass) 

TS 666 / T2 Sheep - Body meats (carcass) 

TS 668 / T2 Beef-Body meats (carcass) 

TS 11859 Rotary meat - uncooked 

TS 11859 Rotary meat - uncooked 

TS 1070 / T1 Turkish sausage 

TS EN 16204 Foodstuffs - Determination of lipophilic algae toxins from shellfish and shellfish by Lc-Ms / ms (octadaic acid toxins, yessotoxins, azaspiracids, pectonotoxins) 

TS 10836 Business - Meat products manufacturing - General rules 

TS 6400 Anchovy

TS 12325 Chicken piece meats - Thigh 

TS 12326 Chicken piece meats-Chest

TS 2409 Chicken - Body Meat (Carcass) 

TS 5925 Poultry - Chicken slaughtering and carcass preparation rules 

TS 13554 Kebab with vegetables - Ready meal 

TS 12327 Chicken piece meats-Wing 

tst 201392143 Frozen Coated Fish  

TS 1070 / T2 Turkish sausage 

TS 5273 Slaughter animals and slaughtering rules 

TS 8057 White meats - Cooling, freezing, preservation, handling and thawing rules 

TS 5890 Chicken body meat - Shredding, packaging, transport and preservation rules 

TS 5890 Chicken body meat - Shredding, packaging, transport and preservation rules 

TS 6160 Red meats - Cooling, freezing, preservation, handling and thawing rules 

TSE K 224 Aquaculture - Fish incubator (incubation cabinet) 

TS 353 / T2 Canned fish 

TS 7359 / T2 Canned meat - Boxed 

TS 9267 Edible offal - Cooling, freezing, storage, handling and thawing rules 

TS 5890 duplicate Chicken body meat-Shredding, packaging, transport and storage rules  

TS 5890 duplicate Chicken body meat-Shredding, packaging, transport and storage rules  

TS 11859 Rotary meat - uncooked

tst 201290531 Frozen fillet fishes  

TS 7037 Businesses - Butcher shops, wholesaler butcher shops, wholesale meat stores and grocery stores - General and special rules 

TS 12669 Businesses - Slaughterhouses - Slaughterhouses - Classification - General rules  

TS 1068 Chicken eggs - Shelled 

TSE K 365 Frozen fillet fish 

TS 3737 Poultry - Terms and recipes 

TS 978 Roasters 

TS 7037 Business - Butcher shops, wholesaler butcher shops and grocery stores - General rules  

TS 979 Salami 

TS 980 Sausage 

TS 1071 / T2 Bacon 

TS 13297 Heat treated sausage 

TS 11566 Meat and meat products - minced meat 

TS 11566 Meat and meat products - minced meat 

TS 1070 / T3 Turkish sausage (Fermented sausage) 

TS 10581 / tst T1 Meatball - Uncooked  

TS 10580 / tst T1 Meatball-Hamburger meatball-Uncooked  

tst 2015103859 Tail oil  

TSE CEN / TS 16233-1 Foodstuffs - Determination of xanthophylls in fish meat by HPLC method - Part 1- Determination of astaxanthin and cantaxanthin 

TSE CEN / TS 16233-2 Foods-Determination of xanthophylls in fish meat by HPLC method - Determination of enantiomer ratio of 2-Astaxanthin

tst 4225 Animal aquaculture-Marine fish-Definitions  

tst 2539 Salted fish  

TS 10927 / tst T1 Canned shrimp  

TS 13208 / T2 Canned kebab - Ready meal  

TS 353 / tst T3 Canned fish  

TS 5670 / tst T1 Crayfish (freshwater lobster) canned (frozen)  

TS 5669 / tst T2 Canned snails (frozen)

tst 4017 Chicken eggs - Hatching  

TS EN 16801 Foodstuffs - Determination of elements and chemical species - Determination of methyl mercury by isotope dilution GC-ICP-MS in foodstuffs of marine origin 

TS EN 16802 Foodstuffs - Determination of elements and chemical species - Determination of inorganic arsenic by anion exchange HPLC-ICP-MS in foodstuffs of marine and plant origin 

TSE CEN / TS 15634-5 Foodstuffs - Determination of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soy (Glycine max) - Qualitative determination of specific DNA sequence by real-time PCR in cooked sausage 

TS 7359 / T3 Canned meat - Boxed 

TS 10930 / tst T2 Juicy meatballs with tomato paste - izmir meatball - Ready meal  

TS 13210 / tst T1 Roasted canned food  

TSE K 63 Pasteurized liquid chicken eggs 

TSE K 63 / T1 Pasteurized liquid chicken eggs 

tst 89 Land snail

TS 353 / T1 Canned fish 

TS 387 Bristle goat boy 

TS 666 Sheep - Body meats (carcass) 

TS 666 / T1 Sheep - Body meats (carcass) 

TS 667 Lamb - Body meats (carcass) 

TS 667 / T1 Lamb - Body meats (carcass) 

TS 667 Lamb - Body meats (carcass)  

TS 668 Cattle - Body meats (carcass) 

TS 668 / T1 Cattle - Body meats (carcass) 

TS 669 Calf - butchery (carcass) 

TS 669 / T1 Calf - butchery (carcass) 

TS 670 Butcher sword - Body meats (carcass) 

TS 671 Slaughter-goat boy - Body meats (carcass) 

TS 671 Slaughter-goat boy - Body meats (carcass)

TS 1070 / tst T1 Turkish sausage  

TS 1070 Turkish sausage 

TS 1071 Bacon 

TS 1071 / tst T1 Bacon  

TS 1071 / T1 Bacon 

TS 1743 ISO 1442 Meat and meat products- Determination of moisture content (reference method) 

TS 1744 Determination of total fat content of meat and meat products 

TS 1744 / T1 Meat and meat products - Determination of total fat content amended 

TS 1745 ISO 1444 Meat and meat products-Determination of free fat content 

TS 1746 ISO 936 Meat and meat products - Determination of total ash 

TS 1747-1 ISO 1841-1 Meat and meat products-Determination of chloride content-Part 1-Volhard method 

TS 1747-2 ISO 1841-2 Meat and meat products-Determination of chloride content-Part 2: Potentiometric method 

TS 1748 ISO 937 Meat and meat products - Determination of nitrogen content (reference method) 

TS 2261 Frog's leg

TS 2539 Salted fish

TS 3136 ISO 2917 Meat and meat products-Ph measurement-Refansance method 

TS 3136 ISO 2917 Meat and meat products-Ph measurement-Refansance method 

TS 3463 Egg sorting machine

TS 3873 Incubators - Electrically operated 

TS 3874 Chick magnifier - Electrically heated 

TS 3874 / T1 Chick enlarger - Electrically heated 

TS 3908 Fish processing technology and marketing-Terms and definitions 

TS 3908 / T1 Fish processing technology and marketing-Terms and definitions 

TS 4017 Chicken eggs - Hatchery

TS 4029 Eel 

TS 4079 Meats- Terms, definitions 

TS 4225 Animal aquaculture-Marine fish-Definitions 

TS 4226 Animal aquaculture-Crustaceans-Definitions 

TS 4227 Animal aquaculture-Molluscs-Definitions 

TS 4241 Rabbit meat 

TS 4641 Freeze storage rules 

TS 4663 Determination of polyphosphates in meat and meat products 

TS 4752 Meat and meat products- Total phosphorus determination (reference method) 

TS 4869 Aquaculture - Trout 

TS 5100 Carp

TS 5328 Aquaculture-Inland fish terms and recipes 

TS 5399 Catfish 

TS 5419 Blackwater fish 

TS 5628 Slaughterhouse products-Terms and recipes 

TS 5647 Freshwater lobster (crayfish) 

TS 5669 Snails, tinned (frozen) 

TS 5670 Crayfish (freshwater lobster) canned (frozen) 

tst 5670 Crayfish (freshwater lobster) canned (frozen)

TS 6015 Shrimp 

TS 6079 Aquaculture-sea bream 

TS 6128 Acorn fish 

TS 6129 Mackerel fish 

TS 6149 Turkey

TS 6150 Bluefish 

TS 6151 Sudak fish 

TS 6163 Butchery buffalo-Body meats 

TS 6211 Meat and meat products-Finding and counting possible coliform and possible escherichia coli bacteria (reference method) 

TS 6236 ISO 3496 Meat and meat products - Determination of hydroxyproline content 

TS 6255 Quail meat

TS 6811 ISO 4134 Meat and meat products-L - (+) - Determination of glutamic acid content-Reference method 

TS 6811 ISO 4134 Meat and meat products-L - (+) - Determination of glutamic acid content-Reference method 

TS 6812 Meat products-Determination of starch (reference method) 

TS 7039 Businesses - Dealers selling - General rules 

TS 7039 Businesses - Dealers selling - General rules  

TS 7136 Yarka (laying chick) 

TS 7137 Laying hens 

TS 7138 Flesh chick 

TS 7139 Breeder laying chicks 

TS 7140 Stud broiler chick 

TS 7263 Pelagic fish egg and larvae examination methods 

TS 7359 Canned meat - Boxed 

TS 7359 / T1 Canned meat - Boxed 

TS 7440 Broth products 

TS 7440 / T1 Meat juice products 

TS 7440 / T2 Meat juice products

TS 6418 Horse mackerel 

TS 6419 Sea bass fish 

TS 6700 Haddock

TS 8359 Businesses - Poultry and game meat outlets - General rules 

TS 8424 Poultry transporters 

TS 8473 Laying hens 

TS 8474 Broiler 

TS 8551 Meat slaughter of sheep butchers - Shredding rules 

TS 8552 Meat of butchery lambs - Shredding rules 

TS 8553 Meat of slaughter cattle butchering rules 

TS 8554 Butchery beef trunks - Shredding rules 

TS 8555 Meat slabs of butchery hulls - Shredding rules 

TS 8556 Meat slaughter meat for butchers - Shredding rules 

TS 8637 Smoked language construction rules 

TS 8638 Rules for making sausages 

TS 8671 Sea snails 

TS 8672 Mullet fish 

TS 8834 Rules for preparing offal-Edible offal 

TS 8919 Rabbit 

TS 8962 Roasting rules

TS 9268 Rules for making bacon 

TS 9269 Rules for making salami 

TS 9298 Turkish sausage making rules

TS 9422 Poultry - Transport rules 

TS 9423 Egg-preservation and transport rules 

TS 9424 Egg-Classification and packaging rules 

TS 10343 Egg - Frozen 

TS 10345 Jelly tripe construction rules 

TS 10346 Jelly tripe 

TS 10580 Meatball-Hamburger meatball-Uncooked 

TS 10581 Meatball - Uncooked 

TS 10799 Clams 

TS 10803 Edible offal-brain 

TS 10804 Edible offal-head 

TS 10805 Edible offal-trotter 

TS 10806 Edible offal - Heart 

TS 10807 Edible offal-Kidney 

TS 10808 Edible offal-Liver 

TS 10809 Edible offal - tripe

TS 10894 Crab 

TS 10895 Aquaculture - Marine lobsters 

TS 10896 Aquaculture - wedge and scallop clams 

TS 10897 Aquaculture - Squid 

TS 10923 Smoked fish meat 

TS 10923 / T1 Smoked fish meat 

TS 10924 Mussels Meat - Frozen 

TS 10924 / T1 Mussel meat - Frozen 

TS 10925 Caviar (processed roe) 

TS 10925 / T1 Caviar (processed roe) 

TS 10926 Fish paste 

TS 10927 Canned - Boxed shrimp 

TS 10930 Juicy meatballs with tomato paste - izmir meatball - Ready meal 

TS 10996 Aquaculture-Mussel 

TS 11047 Aquaculture - Tuna 

TS 11104 Oysters 

TS 11123 Quail eggs 

TS 11124 Duck eggs 

TS 11167 Lakerda 

TS 11167 / T1 Lakerda 

TS 11208 Aquaculture-Swordfish 

TS 11209 Aquaculture-Kidney fish 

TS 11210 Aquaculture-garfish 

TS 11211 Aquaculture-Sardine fish 

TS 11212 Aquaculture fish 

TS 11217 Mediterranean monk seal-Protection rules 

TS 11218 Aquaculture-Flounder 

TS 11219 Aquaculture-Pike 

TS 11220 Aquaculture-Pearl mullet 

TS 11221 Aquaculture-tench 

TS 11230 Goose eggs 

TS 11240 Dried mackerel and pennies

TS 11240 / T1 Dried mackerel and pennies 

TS 11267 Aquaculture-Tekir fish 

TS 11269 Aquaculture-Burr fish 

TS 11323 Smoked salmon 

TS 11323 / T1 Smoked salmon 

TS 11324 Smoked (smoked) rainbow trout 

TS 11324 / T1 Smoked rainbow trout 

TS 11344 Shrimp-Frozen 

TS 11344 / T1 Shrimp - Frozen 

TS 11403 Edible offal - Raw tongue 

TS 11404 Edible offal-Crystal (testis) 

TS 11470 Aquaculture fish 

TS 11471 Aquaculture-Eskina 

TS 11472 Aquaculture-Scorpion fish 

TS 11473 Aquaculture - Izmit fish 

TS 11474 Aquaculture-Silverfish 

TS 11475 Aquaculture - Turbot 

TS 11476 Aquaculture-Poultry 

TS 11477 Aquaculture-Marlin fish 

TS 11478 Aquaculture-Sturgeon 

TS 11479 Aquaculture-Flounder 

TS 11480 Aquaculture-Synagrite fish 

TS 11481 Aquaculture -Traconian fish 

TS 11482 Aquaculture-Stingray fish 

TS 11520 Aquaculture-Leer fish 

TS 11521 Aquaculture - Multiplier fish 

TS 11523 Smoked language 

TS 11534 Aquaculture-sprat 

TS 11535 Aquaculture fish 

TS 11536 Aquaculture - Rock fish 

TS 11537 Aquaculture-Swallow fish 

TS 11538 Aquaculture - Dog 

TS 11539 Aquaculture-Coral fish 

TS 11540 Aquaculture-Mersin cod 

TS 11541 Aquaculture - Shad

TS 11658 Rotating construction rules - Uncooked 

TS 11671 Workplaces - Revolving premises - General rules

TS EN 12014-3 Foodstuffs - Determination of nitrate and / or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrate 

TS EN 12014-4 Foodstuffs - Determination of nitrate and / or nitrite content - Part 4: Ion exchange chromatographic method for the determination of nitrate and nitrite content in meat products 

TS 12191 Meat and meat products-Determination of the types of meat used-Elisa method 

TS 12192 Species detection electrophoresis method in butchery meat 

TS 12296 Fish meal 

TS 12296 / T1 Fish meal

TS 12328 Chicken piece meats - Boneless meat - Minced meat 

TS 12328 / T1 Chicken piece meats - Boneless meat - Minced meat 

TS 12401 Chicken piece meats - Boneless 

TS 12401 / T1 Chicken piece meats - Boneless 

TS 12401 / T2 Chicken piece meats - Boneless

TS 12742 Determination of freezing time in fish meat 

TS 12743 Rules for the transport of frozen fish 

TS 12906 Aquaculture-Salmon 

TS 12971 Businesses - Broiler breeding facilities - General rules

TS 13121 Meat and meat products - Determination of free fatty acids content 

TS 13159 Turkey piece meats - Flaked and capped - Seasoned 

TS 13159 / T1 Turkey piece meats - Flaked and sealed - Seasoned 

TS 13162 Super cooling methods in fish 

TS 13198 Fish oil - Liquid 

TS 13208 Tas kebab canned food 

TS 13208 / T1 Canned kebab - Ready meal 

TS 13208 tst T1 Canned kebab - Ready meal  

TS 13209 tst T1 Canned shepherd kebab - Ready-to-eat  

TS 13209 Shepherd kebab canned food 

TS 13209 / T1 Shepherd kebab canned food 

TS 13210 / tstT1 Roasted canned food - Ready meal  

TS 13210 Roasted canned food - Ready meal

TS ISO 13722 Meat and meat products - Counting of Brochothrix thermosphacta - Colony counting technique 

TS ISO 13730 Meat and meat products- Determination of total phosphorus content- Spectrometric method 

TS ISO 13965 Meat and meat products - Determination of starch and glucose - Enzymatic method

TS EN 14332 Foodstuffs - Determination of trace elements - Determination of arsenic in seafood by graphite furnace atomic absorption spectrometry (gfaas) after microwave digestion 

TS EN 14526 Workplace atmosphere - Diesel particulate matter detection - General requirements

TS EN ISO 9831 Animal feed, animal products and faeces or urine - Determination of gross heating value - Calorimetric 

TS 12669 Businesses - Slaughterhouses - Slaughterhouses - Classification - General rules  

TS 12669 Businesses - Slaughterhouses - Slaughterhouses - Classification - General rules

TS 3834 ISO 2293 Counting meat and meat products / microorganisms 30 Colony counting technique at ° c (reference method)

TS 8125 ISO 6391 Meat and meat products - Escherichia coli count - Colony counting technique at 44 ° C using membrane 

TS ISO 13493 Meat and meat products-Determination of chloramphenicol content-Liquid chromatography method

tkt 200871887 Canned meatballs in Izmir  

TS 208 Intestines

tst 7039 Businesses - Dealers selling - General rules  

TS 667 / T2 Lamb - Body meats (carcass) 

TS 13511 Meat and meat products - Laboratory analysis methods - Histological examination 

TS 10930 / T1 Juicy meatballs canned food

tst 7039 Businesses - Dealers selling - General rules  

TS 667 / T2 Lamb - Body meats (carcass) 

TS 13511 Meat and meat products - Laboratory analysis methods - Histological examination 

TS 10930 / T1 Juicy meatballs canned food

TS 13552 Canned chicken with tomato sauce - Ready to eat 

TS 669 / T2 Calf - butchery (carcass) 

TS 666 / T2 Sheep - Body meats (carcass) 

TS 668 / T2 Beef-Body meats (carcass) 

TS 11859 Rotary meat - uncooked 

TS 1070 / T1 Turkish sausage 

TS 10836 Business - Meat products manufacturing - General rules

TS 13554 Kebab with vegetables - Ready meal 

TS 1070 / T2 Turkish sausage 

TS 5273 Slaughter animals and slaughtering rules 

TS 8057 White meats - Cooling, freezing, preservation, handling and thawing rules 

TS 5890 Chicken body meat - Shredding, packaging, transport and preservation rules 

TS 6160 Red meats - Cooling, freezing, preservation, handling and thawing rules 

TS 7359 / T2 Canned meat - Boxed 

TS 9267 Edible offal - Cooling, freezing, storage, handling and thawing rules 

TS 5890 duplicate Chicken body meat-Shredding, packaging, transport and storage rules  

TS 11859 Rotary meat - uncooked  

TS 1069 Meat and meat products (red meats) - Laboratory analysis methods - General

TS 7037 Businesses - Butcher shops, wholesaler butcher shops, wholesale meat stores and grocery stores - General and special rules 

TS 978 Roasters 

TS 7037 Business - Butcher shops, wholesaler butcher shops and grocery stores - General rules  

TS 979 Salami 

TS 980 Sausage 

TS 1071 / T2 Bacon 

TS 13297 Heat treated sausage 

TS 11566 Meat and meat products - minced meat 

TS 1070 / T3 Turkish sausage (Fermented sausage) 

TS 10581 / tst T1 Meatball - Uncooked  

TS 10580 / tst T1 Meatball-Hamburger meatball-Uncooked

TS 13208 / T2 Canned kebab - Ready meal  

TSE CEN / TS 15634-5 Foodstuffs - Determination of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soy (Glycine max) - Qualitative determination of specific DNA sequence by real-time PCR in cooked sausage 

TS 7359 / T3 Canned meat - Boxed 

TS 10930 / tst T2 Juicy meatballs with tomato paste - izmir meatball - Ready meal  

TS 13210 / tst T1 Roasted canned food

TS 387 Bristle goat boy 

TS 666 Sheep - Body meats (carcass) 

TS 666 / T1 Sheep - Body meats (carcass) 

TS 667 Lamb - Body meats (carcass) 

TS 667 / T1 Lamb - Body meats (carcass) 

TS 667 Lamb - Body meats (carcass)  

TS 668 Cattle - Body meats (carcass) 

TS 668 / T1 Cattle - Body meats (carcass) 

TS 669 Calf - butchery (carcass) 

TS 669 / T1 Calf - butchery (carcass) 

TS 670 Butcher sword - Body meats (carcass) 

TS 671 Slaughter-goat boy - Body meats (carcass) 

TS 671 Slaughter-goat boy - Body meats (carcass)

TS 1070 / tst T1 Turkish sausage  

TS 1070 Turkish sausage 

TS 1071 Bacon 

TS 1071 / tst T1 Bacon  

TS 1071 / T1 Bacon 

TS 1743 ISO 1442 Meat and meat products- Determination of moisture content (reference method) 

TS 1744 Determination of total fat content of meat and meat products 

TS 1744 / T1 Meat and meat products - Determination of total fat content 

TS 1745 ISO 1444 Meat and meat products-Determination of free fat content 

TS 1746 ISO 936 Meat and meat products - Determination of total ash 

TS 1747-1 ISO 1841-1 Meat and meat products-Determination of chloride content-Part 1-Volhard method 

TS 1747-2 ISO 1841-2 Meat and meat products-Determination of chloride content-Part 2: Potentiometric method 

TS 1748 ISO 937 Meat and meat products - Determination of nitrogen content (reference method) 

TS 2261 Frog's leg 

TS 3136 ISO 2917 Meat and meat products-Ph measurement-Refansance method 

TS 4079 Meats- Terms, definitions 

TS 4241 Rabbit meat 

TS 4663 Determination of polyphosphates in meat and meat products 

TS 4752 Meat and meat products- Total phosphorus determination (reference method)

TS 5628 Slaughterhouse products-Terms and recipes

TS 6163 Butchery buffalo-Body meats 

TS 6211 Meat and meat products-Finding and counting possible coliform and possible escherichia coli bacteria (reference method) 

TS 6236 ISO 3496 Meat and meat products - Determination of hydroxyproline content

TS 6811 ISO 4134 Meat and meat products-L - (+) - Determination of glutamic acid content-Reference method 

TS 6812 Meat products-Determination of starch (reference method) 

TS 7039 Businesses - Dealers selling - General rules 

TS 7039 Businesses - Dealers selling - General rules  

TS 7359 Canned meat - Boxed 

TS 7359 / T1 Canned meat - Boxed 

TS 7440 Broth products 

TS 7440 / T1 Meat juice products 

TS 7440 / T2 Meat juice products

TS 8474 Broiler 

TS 8551 Meat slaughter of sheep butchers - Shredding rules 

TS 8552 Meat of butchery lambs - Shredding rules 

TS 8553 Meat of slaughter cattle butchering rules 

TS 8554 Butchery beef trunks - Shredding rules 

TS 8555 Meat slabs of butchery hulls - Shredding rules 

TS 8556 Meat slaughter meat for butchers - Shredding rules 

TS 8637 Smoked language construction rules 

TS 8638 Rules for making sausages 

TS 8834 Rules for preparing offal-Edible offal 

TS 8919 Rabbit 

TS 8962 Roasting rules

TS 9268 Rules for making bacon 

TS 9269 Rules for making salami 

TS 9298 Turkish sausage making rules 

TS 10345 Jelly tripe construction rules 

TS 10346 Jelly tripe 

TS 10580 Meatball-Hamburger meatball-Uncooked 

TS 10581 Meatball - Uncooked 

TS 10803 Edible offal-brain 

TS 10804 Edible offal-head 

TS 10805 Edible offal-trotter 

TS 10806 Edible offal - Heart 

TS 10807 Edible offal-Kidney 

TS 10808 Edible offal-Liver 

TS 10809 Edible offal - tripe

TS 10930 Juicy meatballs with tomato paste - izmir meatball - Ready meal 

TS 11403 Edible offal - Raw tongue 

TS 11404 Edible offal-Crystal (testis)

TS 11658 Rotating construction rules - Uncooked 

TS 11671 Workplaces - Revolving premises - General rules

TS EN 12014-3 Foodstuffs - Determination of nitrate and / or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrate 

TS EN 12014-4 Foodstuffs - Determination of nitrate and / or nitrite content - Part 4: Ion exchange chromatographic method for the determination of nitrate and nitrite content in meat products 

TS 12191 Meat and meat products-Determination of the types of meat used-Elisa method 

TS 12192 Species detection electrophoresis method in butchery meat 

TS 13121 Meat and meat products - Determination of free fatty acids content 

TS 13208 Tas kebab canned food 

TS 13208 / T1 Canned kebab - Ready meal 

TS 13208 tst T1 Canned kebab - Ready meal  

TS 13209 tst T1 Canned shepherd kebab - Ready-to-eat  

TS 13209 Shepherd kebab canned food 

TS 13209 / T1 Shepherd kebab canned food 

TS 13210 / tstT1 Roasted canned food - Ready meal  

TS 13210 Roasted canned food - Ready meal

TS ISO 13722 Meat and meat products - Counting of Brochothrix thermosphacta - Colony counting technique 

TS ISO 13730 Meat and meat products- Determination of total phosphorus content- Spectrometric method 

TS ISO 13965 Meat and meat products - Determination of starch and glucose - Enzymatic method