ISO 13685:1997
Current
Current
The latest, up-to-date edition.
Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
14-08-1997
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| BIS IS 16357 : 2017 | Identical |
| UNE-ISO 13685:2011 | Identical |
| NF ISO 13685 : 1997 | Identical |
| 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 |
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