ISO 973:1999
Current
Current
The latest, up-to-date edition.
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
Available format(s)
Hardcopy , PDF
Language(s)
English, French
Published date
14-10-1999
€41.00
Excluding VAT
This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or
ground.
Recommendations relating to storage and transport conditions are given in annex A.
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
4
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NFV 32 100 : 1982 | Identical |
| SAC GB/T 30380 : 2013 | Identical |
| NF ISO 973 : 2000 | Identical |
| GOST ISO 973 : 2016 | Identical |
| UNE-ISO 973:2009 | Identical |
| BS 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) |
| BS 7087-24:1996 | Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground) |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| ISO 1108:1992 | Spices and condiments — Determination of non-volatile ether extract |
| ISO 927:2009 | Spices and condiments — Determination of extraneous matter and foreign matter content |
| 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 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| ISO 1208:1982 | Spices and condiments — Determination of filth |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
| ISO 5498:1981 | Agricultural food products — Determination of crude fibre content — General method |
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