| RS ISO 10539: 2002 | Animal and vegetable fats and oils — Determination of alkalinity | Food technology | ADOPTED ISO STANDARDS | RWF9,000 | View Details | |
| RS CODEX STAN 211: 1999 | Named Animal fats—Specification | Food technology | CODEX STANDARDS | Free | View Details | |
| RS CODEX STAN 210: 1999 | Named vegetable oils | Food technology | CODEX STANDARDS | Free | View Details | |
| RS EAS 890: 2018 | Blended edible oils – Specification | Food technology | EAST AFRICAN STANDARDS | RWF4,500 | View Details | |
| RS EAS 887: 2018 | Crude and semi-refined palm oil — Specification | Food technology | EAST AFRICAN STANDARDS | RWF6,000 | View Details | |
| RS EAS 796: 2018 | Palm Stearin — Specification | Food technology | EAST AFRICAN STANDARDS | RWF10,500 | View Details | |
| RS EAS 795: 2018 | Palm Olein — Specification | Food technology | EAST AFRICAN STANDARDS | RWF10,500 | View Details | |
| RS EAS 321: 2018 | Edible Fats and Oils — Specification | Food technology | EAST AFRICAN STANDARDS | RWF6,000 | View Details | |
| RS EAS 300: 2013 | Edible Groundnut oil — Specification | Food technology | EAST AFRICAN STANDARDS | RWF13,500 | View Details | |
| RS EAS 297: 2013 | Edible Soya bean Oil ? Specification | Food technology | EAST AFRICAN STANDARDS | RWF9,000 | View Details | |
| RS EAS 14: 2018 | Fat spreads and blended spreads — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS 370: 2023 | Mayonnaise — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS ISO/TS 17728: 2015 | Microbiology of the food chain — Sampling techniques for microbiological analysis of food and feed samples | Natural and applied sciences | ADOPTED ISO STANDARDS | RWF25,500 | View Details | |
| RS ISO 17604: 2015 | Microbiology of the food chain — Carcass sampling for microbiological analysis | Natural and applied sciences | ADOPTED ISO STANDARDS | RWF19,500 | View Details | |
| RS ISO 10272-1: 2017 | Microbiology of the food chain — Horizontal method for detection and enumeration of Campylobacter spp. — Part 1: Detection method | Natural and applied sciences | ADOPTED ISO STANDARDS | RWF36,000 | View Details | |
| RS ISO 1443: 1973 | Meat and meat products — Determination of total fat content | Food technology | ADOPTED ISO STANDARDS | RWF3,000 | View Details | |
| 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 | |
