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  • BS ISO 1003:2008

    Current The latest, up-to-date edition.

    Spices. Ginger (Zingiber officinale Roscoe). Specification

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  01-07-2008

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    1 Scope
    2 Normative references
    3 Description
    4 Requirements
    5 Sampling
    6 Test methods
    7 Packing, marking or labelling
    Annex A (normative) - Determination of calcium
    Annex B (informative) - Recommendations relating to storage
                            and transport of ginger
    Bibliography

    Abstract - (Show below) - (Hide below)

    Specifies requirements for ginger (Zingiber officinale Roscoe).

    Scope - (Show below) - (Hide below)

    This International Standard specifies requirements for ginger (Zingiber officinale Roscoe).

    AnnexA specifies a method for the determination of calcium. Recommendations for storage and transport conditions are given in AnnexB.

    General Product Information - (Show below) - (Hide below)

    Committee AW/34
    Development Note Supersedes BS 7087-8(1996). (07/2008)
    Document Type Standard
    Publisher British Standards Institution
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 927:2009 Spices and condiments Determination of extraneous matter and foreign matter content
    ISO 565:1990 Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings
    ISO 930:1997 Spices and condiments — Determination of acid-insoluble ash
    ISO 939:1980 Spices and condiments Determination of moisture content Entrainment method
    ISO 6571:2008 Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
    ISO 1208:1982 Spices and condiments Determination of filth
    ISO 928:1997 Spices and condiments — Determination of total ash
    ISO 948:1980 Spices and condiments — Sampling
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