17/30328300 DC : 0
NA
NA
Status of Standard is Unknown
BS ISO 20377 - SPICES, CULINARY HERBS AND CONDIMENTS - DRIED PARSLEY (PETROSELIUM CRISPUM) - SPECIFICATIONS
Available format(s)
Hardcopy , PDF
Language(s)
English
Publisher
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Foreword
1 Scope
2 References
3 Description
4 Requirements
5 Sampling
6 Method of test
7 Packaging and Marketing
Annex A (normative) - Recommendation Relating to
Storage and Transport Condition
BS ISO 20377.
| Committee |
AW/-/2
|
| DocumentType |
Draft
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
NA
|
| ISO 927:2009 | Spices and condiments Determination of extraneous matter and foreign matter content |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 939:1980 | Spices and condiments Determination of moisture content Entrainment method |
| ISO 2825:1981 | Spices and condiments — Preparation of a ground sample for analysis |
| 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 |
| ISO 5498:1981 | Agricultural food products Determination of crude fibre content General method |
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