BS EN ISO 6465:2009
Current
The latest, up-to-date edition.
Spices. Cumin (Cuminum cyminum L.). Specification
Hardcopy , PDF
English
31-07-2009
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Foreword
1 Scope
2 Normative references
3 Description
4 Requirements
5 Sampling
6 Methods of test
7 Packing and marking
Annex A (informative) - Recommendations relating to
storage and transport conditions
Describes requirements for fruits of cumin (Cuminum cyminum L.).
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes BS 7087-5(1996) & 07/30164430 DC. (07/2009)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This International Standard specifies requirements for fruits1) of cumin (Cuminum cyminum L.).
Recommendations relating to storage and transport conditions are given in AnnexA.
| Standards | Relationship |
| ISO 6465:2009 | Identical |
| EN ISO 6465:2009 | Identical |
| ISO 6579:2002 | Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. |
| ISO 1108:1992 | Spices and condiments — Determination of non-volatile ether extract |
| 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 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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