ISO 3527:2016
Current
Current
The latest, up-to-date edition.
Essential oil of parsley fruits (Petroselinum sativum Hoffm.)
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
French, English
Published date
24-03-2016
ISO 3527:2016 specifies certain characteristics of the essential oil of parsley fruits (Petroselinum sativum Hoffm.), in order to facilitate assessment of its quality.
DevelopmentNote |
Supersedes ISO/DIS 3527. (03/2016)
|
DocumentType |
Standard
|
Pages |
8
|
PublisherName |
International Organization for Standardization
|
Status |
Current
|
Supersedes |
Standards | Relationship |
NF ISO 3527 : 2016 | Identical |
BS ISO 3527:2016 | Identical |
NFT 75 230 : 1997 | Similar to |
ISO 4720:2009 | Essential oils Nomenclature |
17/30330377 DC : 0 | BS ISO 4720 - ESSENTIAL OILS - NOMENCLATURE |
BS ISO 4720:2009 | Essential oils. Nomenclature |
ISO/TR 11018:1997 | Essential oils General guidance on the determination of flashpoint |
ISO 3218:2014 | Essential oils — Principles of nomenclature |
ISO 212:2007 | Essential oils Sampling |
ISO 709:2001 | Essential oils Determination of ester value |
ISO/TR 21092:2004 | Essential oils Characterization |
ISO 875:1999 | Essential oils Evaluation of miscibility in ethanol |
ISO/TS 211:2014 | Essential oils — General rules for labelling and marking of containers |
ISO 592:1998 | Essential oils Determination of optical rotation |
ISO 280:1998 | Essential oils Determination of refractive index |
ISO/TS 210:2014 | Essential oils — General rules for packaging, conditioning and storage |
ISO 279:1998 | Essential oils Determination of relative density at 20 C Reference method |
ISO 1242:1999 | Essential oils — Determination of acid value |
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