Kept up to date by supplements and revised volumes.

v. 1-1A. General requirements -- v. 1B. General requirements (food hygiene) -- v. 2. Pesticide residues in food -- v. 2A, pt. 1. Pesticide residues in food--methods of analysis and sampling -- v. 2B. Pesticide residues in food--maximum residue limits -- v. 3. Residues of veterinary drugs in food -- v. 4. Foods for special dietary uses (including foods for infants and children) -- v. 5A. Processed and quick frozen fruits and vegetables -- v. 5B. Tropical fresh fruits and vegetables -- v. 6. Fruit juices and related products -- v. 7. Cereals, pulses, legumes, and derived products and vegetable proteins -- v. 8. Fats, oils and related products -- v. 9A. Fish and fishery products -- v. 10. Meat and meat products, including soups and broths -- v. 11. Sugars, cocoa products and chocolate, and miscellaneous products -- v. 12. Milk and milk products -- v. 13. Methods of analysis and sampling.