ISO 3632-2:2010
Current
Current
The latest, up-to-date edition.
Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English
Published date
16-09-2010
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ISO 3632-2:2010 specifies test methods for dried saffron obtained from the Crocus sativus L. flower.
It is applicable to saffron: a) filaments and cut filaments; b) powder.
| DevelopmentNote |
Supersedes ISO 3632 (04/2001) Supersedes ISO/DIS 3632-2. (09/2010)
|
| DocumentType |
Standard
|
| Pages |
36
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| UNE-ISO 3632-2:2011 | Identical |
| BS ISO 3632-2:2010 | Identical |
| NEN ISO 3632-2 : 2010 | Identical |
| BIS IS 5453-2 : 2016 | Identical |
| NF ISO 3632-2 : 1994 | Identical |
| BS 4585-17:1994 | Identical |
| DD ISO/TS 3632-2:2003 | Identical |
| NEN NPR ISO/TS 3632-2 : 2003 | Identical |
| BS ISO 3632-1:2011 | Spices. Saffron (<i>Crocus sativus L.</i>) Specification |
| BS 6145:1994 | Specification for saffron |
| UNE-ISO/TS 3632-1:2010 | Saffron (Crocus sativus L.). Part 1: Specification. |
| ISO 3632-1:2011 | Spices — Saffron (Crocus sativus L.) — Part 1: Specification |
| UNE-ISO 3632-1:2012 | Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications |
| DD ISO/TS 3632-1:2003 | Saffron (Crocus sativus L.) Specification |
| ISO 1042:1998 | Laboratory glassware — One-mark volumetric flasks |
| ISO 648:2008 | Laboratory glassware — Single-volume pipettes |
| 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 7712:1983 | Laboratory glassware — Disposable Pasteur pipettes |
| ISO 941:1980 | Spices and condiments — Determination of cold water-soluble extract |
| ISO 3632-1:2011 | Spices — Saffron (Crocus sativus L.) — Part 1: Specification |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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