ISO 1003:2008
Current
Current
The latest, up-to-date edition.
Spices Ginger (Zingiber officinale Roscoe) Specification
Available format(s)
PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users , Hardcopy
Language(s)
English, French, Russian
Published date
19-05-2008
Important note : Users cannot be edited or removed once added to your Multi user PDF.
ISO 1003:2008 specifies requirements for ginger (Zingiber officinale Roscoe).
Annex A specifies a method for the determination of calcium. Recommendations for storage and transport conditions are given in Annex B.
| DevelopmentNote |
Supersedes ISO/DIS 1003. (05/2008)
|
| DocumentType |
Standard
|
| Pages |
9
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| BS ISO 1003:2008 | Identical |
| SAC GB/T 30383 : 2013 | Identical |
| UNE-ISO 1003:2009 | Identical |
| NEN ISO 1003 : 2008 | Identical |
| NF ISO 1003 : 2006 PR | Identical |
| NFV 32 081 : 1982 | Identical |
| GOST ISO 1003 : 2016 | Identical |
| BS 7087-8:1990 | Similar to |
| NFV 32 080 : 1982 | Identical |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| UNI EN ISO 676 : 2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| BS 7087-8:1996 | Herbs and spices ready for food use Specification for dried ginger (whole and ground) |
| BS 7087-8:1990 | Herbs and spices ready for food use Specification for dried ginger (whole and ground) |
| NF ISO 6577 : 2004 | NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| ISO 6577:2002 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| UNE-ISO 6577:2011 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification |
| ISO 927:2009 | Spices and condiments Determination of extraneous matter and foreign matter content |
| ISO 565:1990 | Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 939:1980 | Spices and condiments Determination of moisture content Entrainment method |
| 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 |
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