NF EN ISO 6465 : 2009
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SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION
Published date
12-01-2013
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La présente Norme internationale spécifie les exigences applicables aux fruits du cumin (Cuminum cyminum L.). Des recommandations relatives aux conditions de stockage et de transport sont données à l'Annexe A.
| DevelopmentNote |
Indice de classement: V32-201. PR NF EN ISO 6465 March 2008. (03/2008)
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| DocumentType |
Standard
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| PublisherName |
Association Francaise de Normalisation
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| Status |
Current
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| Standards | Relationship |
| ISO 6465:2009 | Identical |
| EN ISO 6465:2009 | Identical |
| ISO 6579:2002 | Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. |
| 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 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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