ISO 7301:2011
Withdrawn
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
Rice Specification
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Withdrawn date
16-07-2021
Superseded by
Language(s)
English, French, Russian
Published date
17-02-2011
Important note : Users cannot be edited or removed once added to your Multi user PDF.
ISO 7301:2011 gives the minimum specifications for rice (Oryza sativa L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice).
| DevelopmentNote |
Supersedes ISO/FDIS 7301. (02/2011)
|
| DocumentType |
Standard
|
| Pages |
19
|
| ProductNote |
THIS STANDARD HAVE CORRECT VERSION FOR FR-2011
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NF ISO 7301 : 2011 | Identical |
| GOST ISO 7301 : 2013 | Identical |
| BS ISO 7301:2011 | Identical |
| NEN ISO 7301 : 2011 | Identical |
| UNI ISO 7301 : 2013 | Identical |
| PN ISO 7301 : 2004 | Identical |
| NF ISO 14864 : 1999 | RICE - EVALUATION OF GELATINIZATION TIME OF KERNELS DURING COOKING |
| 10/30202166 DC : 0 | BS ISO 6646 - RICE - DETERMINATION OF THE POTENTIAL MILLING YIELD FROM PADDY AND FROM HUSKED RICE |
| BS ISO 6646:2011 | Rice. Determination of the potential milling yield from paddy and from husked rice |
| PREN ISO 6647-1 : DRAFT 2013 | RICE - DETERMINATION OF AMYLOSE CONTENT - PART 1: REFERENCE METHOD (ISO/DIS 6647-1:2013) |
| I.S. EN ISO 11746:2012 | RICE - DETERMINATION OF BIOMETRIC CHARACTERISTICS OF KERNELS (ISO 11746:2012) |
| I.S. EN ISO 11747:2012 | RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012) |
| BS EN ISO 6647-1:2015 | Rice. Determination of amylose content Reference method |
| BS EN ISO 6647-2:2015 | Rice. Determination of amylose content Routine methods |
| ISO 6646:2011 | Rice — Determination of the potential milling yield from paddy and from husked rice |
| ISO 14864:1998 | Rice — Evaluation of gelatinization time of kernels during cooking |
| ISO 6647-2:2015 | Rice Determination of amylose content Part 2: Routine methods |
| EN ISO 6647-1:2015 | Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015) |
| DIN EN ISO 6647-2:2015-09 | RICE - DETERMINATION OF AMYLOSE CONTENT - PART 2: ROUTINE METHODS (ISO 6647-2:2015) |
| DIN EN ISO 6647-1:2015-09 | RICE - DETERMINATION OF AMYLOSE CONTENT - PART 1: REFERENCE METHOD (ISO 6647-1:2015) |
| PREN ISO 11746 : DRAFT 2010 | RICE - DETERMINATION OF BIOMETRIC CHARACTERISTICS OF KERNELS |
| 10/30196918 DC : 0 | BS EN ISO 11746 - RICE - DETERMINATION OF BIOMETRIC CHARACTERISTICS OF KERNELS |
| NF EN ISO 11746 : 2012 AMD 1 2018 | RICE - DETERMINATION OF BIOMETRIC CHARACTERISTICS OF KERNELS |
| EN ISO 6647-2:2015 | Rice - Determination of amylose content - Part 2: Routine methods (ISO 6647-2:2015) |
| ONORM EN ISO 6647-2 : 2015 | RICE - DETERMINATION OF AMYLOSE CONTENT - PART 2: ROUTINE METHODS (ISO 6647-2:2015) |
| I.S. EN ISO 6647-1:2015 | RICE - DETERMINATION OF AMYLOSE CONTENT - PART 1: REFERENCE METHOD (ISO 6647-1:2015) |
| I.S. EN ISO 6647-2:2015 | RICE - DETERMINATION OF AMYLOSE CONTENT - PART 2: ROUTINE METHODS (ISO 6647-2:2015) |
| 11/30196921 DC : 0 | BS EN ISO 11747 - RICE - DETERMINATION OF RICE KERNEL HARDNESS AFTER COOKING - EXTRUSION METHOD |
| DIN EN ISO 11747:2012-12 | RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012) |
| NF ISO 6646 : 2011 | RICE - DETERMINATION OF THE POTENTIAL MILLING YIELD FROM PADDY AND FROM HUSKED RICE |
| BS EN ISO 11746 : 2012 | RICE - DETERMINATION OF BIOMETRIC CHARACTERISTICS OF KERNELS (ISO 11746:2012) |
| BS EN ISO 11747 : 2012 | RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012) |
| UNE-EN ISO 11746:2012 | Rice - Determination of biometric characteristics of kernels (ISO 11746:2012) |
| ONORM EN ISO 11747 : 2012 | RICE - DETERMINATION OF RICE KERNEL RESISTANCE TO EXTRUSION AFTER COOKING (ISO 11747:2012) |
| ISO 6647-1:2015 | Rice Determination of amylose content Part 1: Reference method |
| 13/30241784 DC : 0 | BS EN ISO 6647-2 - RICE - DETERMINATION OF AMYLOSE CONTENT - PART 2: ROUTINE METHODS |
| 13/30241781 DC : 0 | BS EN ISO 6647-1 - RICE - DETERMINATION OF AMYLOSE CONTENT - PART 1: REFERENCE METHOD |
| PREN ISO 6647-2 : DRAFT 2013 | RICE - DETERMINATION OF AMYLOSE CONTENT - PART 2: ROUTINE METHODS (ISO/DIS 6647-2:2013) |
| ISO 11747:2012 | Rice — Determination of rice kernel resistance to extrusion after cooking |
| SAE J716_199103 | APPLICATION OF HYDRAULIC REMOTE CONTROL TO AGRICULTURAL TRACTORS AND TRAILING TYPE AGRICULTURAL IMPLEMENTS |
| ISO 11746:2012 | Rice Determination of biometric characteristics of kernels |
| ISO 712:2009 | Cereals and cereal products — Determination of moisture content — Reference method |
| ISO 6322-3:1989 | Storage of cereals and pulses Part 3: Control of attack by pests |
| ISO 80000-1:2009 | Quantities and units — Part 1: General |
| ISO 6322-2:2000 | Storage of cereals and pulses — Part 2: Practical recommendations |
| ISO 6646:2011 | Rice — Determination of the potential milling yield from paddy and from husked rice |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
| ISO 6322-1:1996 | Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals |
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