ISO 972:1997
Current
Current
The latest, up-to-date edition.
Chillies and capsicums, whole or ground (powdered) — Specification
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
10-04-1997
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
7
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| UNE 34201-1:1972 | Identical |
| SAC GB/T 30382 : 2013 | Identical |
| NEN ISO 972 : 1997 | Identical |
| UNE-ISO 972:2009 | Identical |
| NF ISO 19972 : 1997 | Identical |
| BS ISO 7540 : 2006 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| UNE-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 |
| DIN EN ISO 7540:2010-05 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| UNI EN ISO 7540 : 2010 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| 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) |
| 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 7540:2006 | Ground paprika (Capsicum annuum L.) Specification |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| I.S. EN ISO 7540:2010 | GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION |
| 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 1208:1982 | Spices and condiments — Determination of filth |
| ISO 927:1982 | Spices and condiments Determination of extraneous matter content |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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