BS ISO 2254:2004
Current
Current
The latest, up-to-date edition.
Cloves, whole and ground (powdered). Specification
Available format(s)
Hardcopy , PDF
Language(s)
English
Published date
13-08-2004
Publisher
€365.60
Excluding VAT
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
5 Sampling
6 Test methods
7 Packing and marking
Annex A (informative) Recommendations relating to storage
and transport
Provides requirements for whole and ground (powdered) cloves, Syzygium aromaticum (L.) Merr. et L.M. Perry. Recommendations relating to storage and transport are given for information.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes BS 7087-4(1996). (08/2004) Reviewed and confirmed by BSI, August 2008. (08/2008)
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 2254:2004 | Identical |
| 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 |
Summarise
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