| RS ISO 936: 1998 | Meat and Meat Products — Determination of Total Ash | Food technology | ADOPTED ISO STANDARDS | RWF9,000 | View Details | |
| RS ISO 2917:1999 | Meat and meat products — Measurement of pH — Reference method | Food technology | ADOPTED ISO STANDARDS | RWF9,000 | View Details | |
| RS ISO 17919: 2013 | Microbiology of the food chain — Polymerase chain reaction (PCR) for the detection of food-borne pathogens — Detection of botulinum type A, B, E and F neurotoxin-producing clostridia | Natural and applied sciences | ADOPTED ISO STANDARDS | RWF70,500 | View Details | |
| RS ISO 1444 :1996 | Meat and meat products — Determination of free fat content | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| CAC/RCP 58: 2008 | Code of hygienic practice for meat | Food technology | CODEX STANDARDS | Free | View Details | |
| CAC/GL 50: 2004 | General guidelines on sampling | Generalities. Terminology. Standardization. Documentation | CODEX STANDARDS | Free | View Details | |
| RS CAC/GL 24: 1997 | General Guidelines for Use of the Term "Halal” | Agriculture | CODEX STANDARDS | Free | View Details | |
| RS EAS 954: 2020 | Meat sausages — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 953: 2020 | Dressed poultry — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 84-1: 2020 | Meat grades and meat cuts — Specification — Part 1: Beef grades and cuts | Food technology | EAST AFRICAN STANDARDS | RWF12,000 | View Details | |
| RS EAS 26: 2020 | Canned corned beef — Specification | Food technology | EAST AFRICAN STANDARDS | RWF6,000 | View Details | |
| RS 185: 2019 | Code of Hygienic Practice for meat | Food technology | STANDARDS OF RWANDA ORIGIN | RWF93,000 | View Details | |
| RS 81: 2018 | Code of hygienic practice for processed meat products | Food technology | STANDARDS OF RWANDA ORIGIN | RWF24,000 | View Details | |
| RS 201: 2019 | Abattoir — Basic requirements | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF28,500 | View Details | |
| RS ISO 1737: 2008 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Food technology | ADOPTED ISO STANDARDS | RWF22,500 | View Details | |
| RS ISO/TS 22113: 2012 | Milk and milk products — Determination of the titratable acidity of milk fat | Food technology | ADOPTED ISO STANDARDS | RWF21,000 | View Details | |
| RS ISO 8968-4: 2016 | Milk and milk products — Determination of nitrogen content —Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) | Food technology | ADOPTED ISO STANDARDS | RWF16,500 | View Details | |
| RS ISO 8968-1: 2014 | Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation | Food technology | ADOPTED ISO STANDARDS | RWF27,000 | View Details | |
| RS ISO 8967: 2005 | Dried milk and dried milk products — Determination of bulk density | Food technology | ADOPTED ISO STANDARDS | RWF9,000 | View Details | |
| RS ISO 8156:2005 | Dried milk and dried milk products — Determination of insolubility index | Food technology | ADOPTED ISO STANDARDS | RWF15,000 | View Details | |
