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BS 4540-2:1982

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by

Sampling of spices and condiments Method for preparation of a ground sample for analysis

Available format(s)

Hardcopy , PDF

Superseded date

31-03-2010

Superseded by

BS EN ISO 2825:2010

Language(s)

English

Published date

30-07-1982

€140.23
Excluding VAT

NO CONTENTS SECTION

Gives details of the apparatus, procedure and sample container.

Committee
AW/34
DevelopmentNote
Supersedes 81/53275 DC. (08/2005)
DocumentType
Standard
Pages
8
PublisherName
British Standards Institution
Status
Superseded
SupersededBy

BS 7087-23:1995 Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)
BS 7087-29:1997 Herbs and spices ready for food use Specification for dried whole dill seed, dill leaves and ground dill
BS 7087-3:1990 Herbs and spices ready for food use Specification for dried sage (whole and ground)
BS 7087-14:1992 Herbs and spices ready for food use Specification for dried nutmeg and dried mace
BS 7087-17:1993 Herbs and spices ready for food use Specification for chillies (whole and ground)
BS 4585-13:1983 Methods of test for spices and condiments Determination of colouring power of turmeric
BS 6302:1982 Specification for mustard seed
BS 7087-11:1990 Herbs and spices ready for food use Specification for ground paprika
BS 7087-5:1996 Herbs and spices ready for food use Specification for dried cumin (whole and ground)
BS 7087-1:1989 Herbs and spices ready for food use Specification for black and white pepper (whole and ground)
BS 7087-25:1996 Herbs and spices ready for food use Specification for dehydrated onion
BS 4585-12:1983 Methods of test for spices and condiments Determination of piperine content of pepper
BS 7087-16:1993 Herbs and spices ready for food use Specification for oregano (whole, rubbed and ground)
BS 7087-7:1990 Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
BS 7087-11:1996 Herbs and spices ready for food use Specification for ground paprika
BS 7087-7:1996 Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
BS 4585-7:1989 Methods of test for spices and condiments Determination of Scoville index of chillies
BS 7087-10:1996 Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
BS 7087-9:1996 Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground)
BS 7087-2:1995 Herbs and spices ready for food use Specification for dried thyme (whole and ground)
BS 7087-3:1996 Herbs and spices ready for food use Specification for dried sage (whole and ground)
BS 4585-6:1992 Methods of test for spices and condiments Determination of non-volatile ether extract
BS 7087-1:1995 Herbs and spices ready for food use Specification for black and white pepper (whole and ground)
BS 7087-8:1996 Herbs and spices ready for food use Specification for dried ginger (whole and ground)
BS 7087-6:1996 Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
BS 7087-4:1990 Herbs and spices ready for food use Specification for cloves (whole and ground)
BS 4585-16:1990 Methods of test for spices and condiments Determination of total natural colouring matter content of ground (powdered) paprika
BS 7087-28:1997 Herbs and spices ready for food use Specification for dried tarragon (whole and ground)
BS 7087-24:1996 Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground)
BS 7087-8:1990 Herbs and spices ready for food use Specification for dried ginger (whole and ground)
BS 7087-9:1990 Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground)
BS 7087-2:1989 Herbs and spices ready for food use Specification for dried thyme (whole and ground)
BS 4585-18:1996 Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
BS 7087-27:1997 Herbs and spices ready for food use Specification for dried sesame seeds (dehulled)
BS 7087-21:1995 Herbs and spices ready for food use Specification for bay leaves (whole and ground)
BS 4585-4:1988 Methods of test for spices and condiments Determination of alcohol-soluble extract
BS 7087-6:1990 Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
BS 7087-22:1995 Herbs and spices ready for food use Specification for dried mustard seeds (whole and ground)
BS 7087-12:1992 Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground)
BS 4585-6:1981 Methods of test for spices and condiments Determination of non-volatile ether extract
BS 7087-26:1996 Herbs and spices ready for food use Specification for dehydrated garlic
BS 7087-13:1992 Herbs and spices ready for food use Specification for turmeric (whole and ground)
BS 7087-15:1993 Herbs and spices ready for food use Specification for cinnamon (whole and ground)
BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 7087-18:1993 Herbs and spices ready for food use Specification for dried rosemary (whole, rubbed and ground)
BS 7087-20:1995 Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground)
BS 7087-10:1990 Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
BS 7087-5:1990 Herbs and spices ready for food use Specification for dried cumin (whole and ground)
BS 4585-15:1985 Methods of test for spices and condiments Determination of volatile oil content
BS 7087-19:1994 Herbs and spices ready for food use. Specification for fennel seeds (whole and ground)

BS 4540-1:1981 Sampling of spices and condiments Methods of sampling

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