ISO 6538:1997
Current
Current
The latest, up-to-date edition.
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification
Available format(s)
Hardcopy , PDF
Language(s)
English, French
Published date
23-10-1997
€63.00
Excluding VAT
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
7
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| SAC GB/T 30381 : 2013 | Identical |
| NEN ISO 6538 : 1997 | Identical |
| NF ISO 6538 : 1998 | Identical |
| NFV 32 116 : 1983 | Similar to |
| UNE-ISO 6538:2011 | Identical |
| BS 7087-15:1993 | Herbs and spices ready for food use Specification for cinnamon (whole and ground) |
| I.S. 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) |
| ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume) — Specification |
| 18/30369413 DC | BS ISO 21300. Traditional chinese medicine. Guidelines for chinese materia medica specification |
| BS ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume). Specification |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| 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 |
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