De las condiciones de las conservas de pescado . Las conservas de pescado deben someterse a sufrir la prueba de la estufa durante no menos de diez dais a temperaturas de 55º C y veintiún días a temperatura de 30º C.
Decreto 561 de 1984 →In force
Article 93
Decreto 561 de 1984 · Por el cual se reglamenta parcialmente el Título V de la Ley 09 de 1979, en cuanto, a captura, procesamiento, transporte y expendio de los productos de la pesca
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