ISO 7928-2:1991
Current
Current
The latest, up-to-date edition.
Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
21-11-1991
Important note : Users cannot be edited or removed once added to your Multi user PDF.
Specifies the requirements of winter savory in the form of sprigs, and whole or broken leaves. Does not apply to summer savory. Annexes A (recommendations to storage and transport conditions) and B are for information only.
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
7
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| UNE-ISO 7928-2:2010 | Identical |
| SAC GB/T 34260 : 2017 | 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) |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
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