EN ISO 6465:2009
Current
The latest, up-to-date edition.
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
01-07-2009
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
ISO 6465:2009 specifies requirements for fruits of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are also given.
| Committee |
CEN/BT
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| ISO 6465:2009 | Identical |
| UNI EN ISO 6465 : 2009 | Identical |
| NEN EN ISO 6465 : 2009 | Identical |
| BS EN ISO 6465:2009 | Identical |
| PN EN ISO 6465 : 2009 | Identical |
| NS EN ISO 6465 : 2009 | Identical |
| UNE-EN ISO 6465:2009 | Identical |
| NBN EN ISO 6465 : 2009 | Identical |
| NF EN ISO 6465 : 2009 | Identical |
| DIN EN ISO 6465:2009-11 | Identical |
| I.S. 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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