ISO 2254:2004
Current
Current
The latest, up-to-date edition.
Cloves, whole and ground (powdered) — Specification
Available format(s)
PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
08-07-2004
Important note : Users cannot be edited or removed once added to your Multi user PDF.
ISO 2254:2004 specifies 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 |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO/DIS 2254 (07/2004)
|
| DocumentType |
Standard
|
| Pages |
6
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| BS ISO 2254:2004 | Identical |
| UNE-ISO 2254:2010 | Identical |
| GOST ISO 2254 : 2016 | Identical |
| BS 7087-4:1990 | Similar to |
| NEN ISO 2254 : 1986 | Identical |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| 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 7087-4:1996 | Herbs and spices ready for food use Specification for cloves (whole and ground) |
| BS 7087-4:1990 | Herbs and spices ready for food use Specification for cloves (whole and ground) |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| 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 |
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