ISO 948:1980
Current
Current
The latest, up-to-date edition.
Spices and condiments — Sampling
Available format(s)
Hardcopy , PDF
Language(s)
English, French
Published date
01-02-1980
€41.00
Excluding VAT
Contains information on the apparatus required, constitution of lots, the method of taking increments, bulk samples, laboratory samples, packing and labelling of samples, storage and despatch of samples, and the data to be included in the sampling report.
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
2
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| NF EN ISO 948 : 2009 | Identical |
| NBN EN ISO 948 : 2009 | Identical |
| NEN EN ISO 948 : 2009 | Identical |
| NS EN ISO 948 : 2009 | Identical |
| I.S. EN ISO 948:2009 | Identical |
| PN ISO 948 : 2001 | Identical |
| PN EN ISO 948 : 2009 | Identical |
| SS-EN ISO 948 : 2009 | Identical |
| BS EN ISO 948:2009 | Identical |
| EN ISO 948:2009 | Identical |
| DIN 10220:1999-05 | Similar to |
| UNE 34096-10:1981 | Identical |
| UNE-EN ISO 948:2009 | Identical |
| UNE 34096-8:1981 | Identical |
| UNE 34096-7:1981 | Identical |
| UNE 34096-9:1981 | Identical |
| UNE 34096-1:1981 | Identical |
| DIN EN ISO 948:2009-10 | Identical |
| NF EN ISO 2825 : 2010 | SPICES AND CONDIMENTS - PREPARATION OF A GROUND SAMPLE FOR ANALYSIS |
| BS ISO 7540 : 2006 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| I.S. EN ISO 927:2009 | SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT (ISO 927:2009) |
| 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 |
| I.S. EN ISO 6571:2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008) |
| ISO 6576:2004 | Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification |
| NF ISO 7925 : 1999 | DRIED ORIGANO (ORIGANUM VULGARE L.) - WHOLE OR GROUND LEAVES - SPECIFICATION |
| BS ISO 3632-2:2010 | Spices. Saffron (Crocus sativus L.) Test methods |
| ISO 973:1999 | Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification |
| BS ISO 1003:2008 | Spices. Ginger (Zingiber officinale Roscoe). Specification |
| BS ISO 3632-1:2011 | Spices. Saffron (<i>Crocus sativus L.</i>) Specification |
| DIN EN ISO 7541:2010-05 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| BS ISO 6571 : 2008 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| ISO 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| ISO 2253:1999 | Curry powder — Specification |
| ISO 2825:1981 | Spices and condiments — Preparation of a ground sample for analysis |
| BS 4585-3:1998 | Methods of test for spices and condiments Determination of total ash |
| BS 6145:1994 | Specification for saffron |
| DIN EN ISO 6465:2009-11 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| ISO 2254:2004 | Cloves, whole and ground (powdered) — Specification |
| DIN EN ISO 2825:2010-06 | Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981) |
| 10/30180940 DC : 0 | BS ISO 3632-1 - SPICES - SAFFRON (CROCUS SATIVUS L.) - PART 1: SPECIFICATION |
| BS EN ISO 7541:2010 | Ground (powdered) paprika. Determination of total natural colouring matter content |
| NF ISO 973 : 2000 | PIMENTO (ALLSPICE) (PIMENTA DIOICA (L.) MERR.) WHOLE OR GROUND - SPECIFICATION |
| ISO 23391:2006 | Dried rosehips — Specification and test methods |
| NF ISO 10621 : 1998 | DEHYDRATED GREEN PEPPER (PIPER NIGRUM L.) - SPECIFICATION |
| 07/30157308 DC : 0 | BS ISO 927 - SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT |
| ISO 1003:2008 | Spices — Ginger (Zingiber officinale Roscoe) — 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 |
| 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 |
| I.S. EN ISO 7541:2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| NF ISO 6577 : 2004 | NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION |
| ISO 3632-1:2011 | Spices — Saffron (Crocus sativus L.) — Part 1: Specification |
| EN ISO 7540:2010 | Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006) |
| EN ISO 7541:2010 | Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989) |
| BS EN ISO 7540:2010 | Ground paprika (Capsicum annuum L.). Specification |
| NF EN ISO 7541 : 2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| BS EN ISO 927:2009 | Spices and condiments. Determination of extraneous matter and foreign matter content |
| BS ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume). 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 |
| I.S. EN ISO 6465:2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| BS EN ISO 6571 : 2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 7540:2006 | Ground paprika (Capsicum annuum L.) — Specification |
| ISO 6465:2009 | Spices — Cumin (Cuminum cyminum L.) — Specification |
| ISO 7541:1989 | Ground (powdered) paprika — Determination of total natural colouring matter content |
| EN ISO 2825:2010 | Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981) |
| EN ISO 6465:2009 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| BS 4585-5:1981 | Methods of test for spices and condiments Determination of cold water-soluble extract |
| 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 |
| BS EN ISO 2825:2010 | Spices and condiments. Preparation of a ground sample for analysis |
| ISO 5565-1:1999 | Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification |
| BS ISO 6576:2004 | Laurel (Laurus nobilis L.). Whole and ground leaves. |
| NF ISO 5565-1 : 2000 | VANILLA (VANILLA FRAGRANS (SALISBURY) AMES) - PART 1: SPECIFICATIONS |
| NF EN ISO 927 : 2009 | SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT |
| 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 |
| ISO 6577:2002 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification |
| NF ISO 2253 : 2000 | CURRY POWDER - SPECIFICATION |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| NFV 32 169 : 2004 | JUNIPER BERRIES (JUNIPERUS COMMUNIS L.) - SPECIFICATION |
| ISO 10621:1997 | Dehydrated green pepper (Piper nigrum L.) — Specification |
| DIN EN ISO 927:2010-03 | Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009) |
| UNE-ISO 882-1:2010 | Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules. |
| UNE-ISO 1208:2010 | Spices and condiments. Determination of filth |
| 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 |
| UNE-ISO 882-2:2010 | Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds |
| UNE-ISO 10621:2010 | Dehydrated green pepper (Piper nigrum L.). Spécification. |
| UNE-ISO/TS 3632-1:2010 | Saffron (Crocus sativus L.). Part 1: Specification. |
| UNE-ISO 5563:2011 | Dried peppermint (Menta piperita Linnaeus). Specification. |
| UNE-ISO 6754:2011 | Dried thyme (Thymus vulgaris L.) -- Specification |
| UNE-ISO 5559:2010 | Dehydrated onio (Allium cepa Linnaeus). Specification. |
| UNE-ISO 10622:2011 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification. |
| UNE-ISO 11164:2010 | Dried rosemary (Rosmarinus officinalis L.). Specification. |
| UNE-ISO 2254:2010 | Cloves, whole and ground (powdered). Specification. |
| UNE-ISO 2253:2011 | Curry powder. 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 5565-1:2010 | Vanilla (Vanilla fragans(Salisbury) Ames). Part 1: Specification. |
| UNE-ISO 11163:2010 | Dried sweet basil (Ocimum basilicum L.). Specification. |
| UNE-ISO 7386:2010 | Aniseed (Pimpinella anisum Linnaeus). Specification. |
| UNE-ISO 1108:2010 | Spices and condiments. Determination of non-volatil ether extract. |
| UNE-ISO 11178:2011 | Star anise (Illicium verum Hook. f.) -- Specification |
| UNE-ISO 10620:2011 | Dried sweet marjoram (Origanum majorana L.). Specification. |
| UNE-ISO 11165:2010 | Dried sage (Salvia officinalis L.). Specification. |
| UNE-ISO 5560:2011 | Dehydrated garlic (Allium sativum L.) -- Specification |
| UNE-ISO 3632-1:2012 | Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications |
| UNE-ISO 5566:2011 | Turmeric. Determination of colouring power. Spectrophotometric method. |
| UNE-ISO 6574:2010 | Celery seed (Apium graveolens Linnaeus). Specification. |
| UNE-ISO 2255:2010 | Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification. |
| UNE-ISO 6539:2011 | Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification. |
| UNE-ISO 6575:2011 | Fenugreek, whole or ground (powdered). Specification. |
| UNE-ISO 7925:2010 | Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications. |
| UNE-ISO 7377:2010 | Juniper berries (Junìperus communis Linnaeus). Specification. |
| UNE-ISO 5561:2010 | Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification. |
| UNE-ISO 5564:2010 | Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method. |
| UNE-EN ISO 927:2010 | Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009) |
| UNE-ISO 6576:2011 | Laurel (Laurus nobilis L.). Whole and ground leaves. Specification. |
| UNE-EN ISO 2825:2010 | Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981) |
| UNE-ISO 2256:2011 | Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification. |
| UNE-ISO 6577:2011 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification |
| UNE-ISO 11162:2011 | Peppercorns (piper nigrum L.) in brine. Specification and test methods. |
| UNE-ISO 5562:2010 | Turmeric, whole or ground (powdered). Specification. |
| UNE-EN ISO 6571:2010 | Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)) |
Summarise
Access your standards online with a subscription
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.
Important note : Users cannot be edited or removed once added to your Multi user PDF.