EN ISO 2825:2010
Current
The latest, up-to-date edition.
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
24-02-2010
Foreword
1 Scope
2 Field of application
3 Reference
4 Principle
5 Apparatus
6 Procedure
Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.
| Committee |
CEN/BT
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| UNE-EN ISO 2825:2010 | Identical |
| UNE EN ISO 2825 : 2010 | Identical |
| NF EN ISO 2825 : 2010 | Identical |
| UNI EN ISO 2825 : 2010 | Identical |
| DIN EN ISO 2825:2010-06 | Identical |
| SS-EN ISO 2825 : 2010 | Identical |
| NEN EN ISO 2825 : 2010 | Identical |
| BS EN ISO 2825:2010 | Identical |
| PN EN ISO 2825 : 2010 | Identical |
| NS EN ISO 2825 : 2010 | Identical |
| ISO 2825:1981 | Identical |
| NBN EN ISO 2825 : 2010 | Identical |
| SN EN ISO 2825 : 2010 | Identical |
| I.S. EN ISO 2825:2010 | Identical |
| ISO 948:1980 | Spices and condiments — Sampling |
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