ISO 930:1997
Current
Current
The latest, up-to-date edition.
Spices and condiments — Determination of acid-insoluble ash
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
04-12-1997
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
ISO/TC 34/SC 7
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| DevelopmentNote |
Also numbered as BS 4585-9(1998) (08/2005)
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| DocumentType |
Standard
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| Pages |
4
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| PublisherName |
International Organization for Standardization
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| Status |
Current
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| Supersedes |
| Standards | Relationship |
| UNE 34096-6:1981 | Identical |
| NF ISO 930 : 1998 | Identical |
| PN ISO 930 : 1999 | Identical |
| NFV 03 405 : 1985 | Similar to |
| UNE-ISO 930:2009 | Identical |
| GOST ISO 930 : 2015 | Identical |
| BS 4585-9:1981 | Similar to |
| UNE-ISO 5561:2010 | Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification. |
| UNE-ISO 6754:2011 | Dried thyme (Thymus vulgaris L.) -- Specification |
| UNE-ISO 7927-1:2011 | Fennel seed, whole or ground (powdered). Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). specification. |
| UNE-ISO 6538:2011 | 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 |
| BS ISO 7540 : 2006 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| UNE-ISO 6539:2011 | Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification. |
| BS EN ISO 6465:2009 | Spices. Cumin (Cuminum cyminum L.). Specification |
| DD ISO/TS 3632-2:2003 | Saffron (Crocus sativus L.) Test methods |
| BS ISO 2254:2004 | Cloves, whole and ground (powdered). Specification |
| 09/30180944 DC : 0 | BS ISO 3632-2 - SAFFRON (CROCUS SATIVUS L.) - PART 2: TEST METHODS |
| DIN EN ISO 7540:2010-05 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| ISO 6576:2004 | Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification |
| ISO 1003:2008 | Spices Ginger (Zingiber officinale Roscoe) Specification |
| DIN EN ISO 6465:2009-11 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| BS ISO 3632-2:2010 | Spices. Saffron (Crocus sativus L.) Test methods |
| UNE-ISO 2255:2010 | Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification. |
| UNE-ISO 11163:2010 | Dried sweet basil (Ocimum basilicum L.). Specification. |
| BS ISO 1003:2008 | Spices. Ginger (Zingiber officinale Roscoe). Specification |
| BS ISO 3632-1:2011 | Spices. Saffron (<i>Crocus sativus L.</i>) Specification |
| UNI EN ISO 7540 : 2010 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| ISO 23391:2006 | Dried rosehips Specification and test methods |
| UNE-ISO 11165:2010 | Dried sage (Salvia officinalis L.). Specification. |
| UNE-ISO 5560:2011 | Dehydrated garlic (Allium sativum L.) -- Specification |
| UNE-ISO 5559:2010 | Dehydrated onio (Allium cepa Linnaeus). Specification. |
| BS ISO 20759:2017 | Traditional Chinese medicine. <i>Artemisia argy</i> leaf |
| UNE-ISO 7386:2010 | Aniseed (Pimpinella anisum Linnaeus). Specification. |
| UNE-ISO 10622:2011 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification. |
| ISO 2253:1999 | Curry powder — Specification |
| UNE-ISO 7377:2010 | Juniper berries (Junìperus communis Linnaeus). Specification. |
| BS 6145:1994 | Specification for saffron |
| UNE-ISO 2254:2010 | Cloves, whole and ground (powdered). Specification. |
| UNE-ISO 5563:2011 | Dried peppermint (Menta piperita Linnaeus). Specification. |
| UNE-ISO/TS 3632-1:2010 | Saffron (Crocus sativus L.). Part 1: Specification. |
| ISO 2254:2004 | Cloves, whole and ground (powdered) — Specification |
| 10/30180940 DC : 0 | BS ISO 3632-1 - SPICES - SAFFRON (CROCUS SATIVUS L.) - PART 1: SPECIFICATION |
| BS 4585-17:1994 | Methods of test for spices and condiments Test methods specific to saffron |
| ISO 973:1999 | Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification |
| ISO 20759:2017 | Traditional Chinese medicine — Artemisia argyi leaf |
| 17/30348365 DC : 0 | BS ISO 20759 - TRADITIONAL CHINESE MEDICINE - ARTEMISIA ARGYI LEAF |
| UNE-ISO 11164:2010 | Dried rosemary (Rosmarinus officinalis L.). Specification. |
| UNE-ISO 2253:2011 | Curry powder. Specification. |
| ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume) — Specification |
| 07/30164430 DC : DRAFT DEC 2007 | BS EN ISO 6465 - WHOLE CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| UNE-ISO 7925:2010 | Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications. |
| UNE-ISO 10621:2010 | Dehydrated green pepper (Piper nigrum L.). Spécification. |
| ISO 3632-2:2010 | Spices — Saffron (Crocus sativus L.) — Part 2: Test methods |
| ISO 10622:1997 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification |
| UNE-ISO 7928-2:2010 | Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus). |
| UNE-ISO 6574:2010 | Celery seed (Apium graveolens Linnaeus). Specification. |
| ISO 3632-1:2011 | Spices — Saffron (Crocus sativus L.) — Part 1: Specification |
| ONORM EN ISO 7540 : 2010 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| EN ISO 7540:2010 | Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006) |
| BS EN ISO 7540:2010 | Ground paprika (Capsicum annuum L.). Specification |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| UNE-ISO 6576:2011 | Laurel (Laurus nobilis L.). Whole and ground leaves. Specification. |
| UNE-ISO 10620:2011 | Dried sweet marjoram (Origanum majorana L.). Specification. |
| BS ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume). Specification |
| UNE-ISO 6575:2011 | Fenugreek, whole or ground (powdered). Specification. |
| ISO 6538:1997 | 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 |
| ISO 5560:1997 | Dehydrated garlic (Allium sativum L.) — Specification |
| NF EN ISO 6465 : 2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| NF EN ISO 7540 : 2010 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| UNE-ISO 7926:2010 | Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification. |
| I.S. EN ISO 6465:2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| ISO 7540:2006 | Ground paprika (Capsicum annuum L.) Specification |
| ISO 6465:2009 | Spices Cumin (Cuminum cyminum L.) Specification |
| UNE-ISO 7928-1:2010 | Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus) |
| EN ISO 6465:2009 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| UNE-ISO 3632-1:2012 | Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications |
| 17/30328300 DC : 0 | BS ISO 20377 - SPICES, CULINARY HERBS AND CONDIMENTS - DRIED PARSLEY (PETROSELIUM CRISPUM) - SPECIFICATIONS |
| DD ISO/TS 3632-1:2003 | Saffron (Crocus sativus L.) Specification |
| UNE-ISO 6577:2011 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification |
| UNI EN ISO 6465 : 2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| BS ISO 6576:2004 | Laurel (Laurus nobilis L.). Whole and ground leaves. |
| UNE-ISO 2256:2011 | Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification. |
| ISO 7925:1999 | Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification |
| I.S. EN ISO 7540:2010 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| UNE-ISO 5562:2010 | Turmeric, whole or ground (powdered). Specification. |
| ISO 6577:2002 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification |
| NFV 32 169 : 2004 | JUNIPER BERRIES (JUNIPERUS COMMUNIS L.) - SPECIFICATION |
| ISO 10621:1997 | Dehydrated green pepper (Piper nigrum L.) — Specification |
| ISO 3696:1987 | Water for analytical laboratory use — Specification and test methods |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
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