BS 7087-6:1990
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
Hardcopy , PDF
15-03-1996
English
31-05-1990
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Committees responsible
Foreword
Specification
1. Scope
2. Definitions
3. Sampling
4. Physical properties
5. Chemical composition
6. Packaging and storage
7. Marking
Appendices
A. Description of whole and ground coriander
B. Preparation of samples for chemical tests
D. Additional information
Tables
1. Chemical composition of whole coriander
2. Chemical composition of ground coriander
3. Levels for trace metals in coriander
Requirements for sampling and for physical and chemical characteristics. Applies to coriander seeds processed for food use, and traded in bulk or retail packs.
| Committee |
AW/34
|
| DevelopmentNote |
BS DRAFT 95/501458 DC REFERS TO AMD 1
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| ISO 2255:1996 | Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification |
| BS 4585-9:1981 | Methods of test for spices and condiments Determination of acid-insoluble ash |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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