NF ISO 973 : 2000
Current
The latest, up-to-date edition.
PIMENTO (ALLSPICE) (PIMENTA DIOICA (L.) MERR.) WHOLE OR GROUND - SPECIFICATION
12-01-2013
Le présent document fait partie d'un ensemble de normes décrivant les spécifications des épices. En raison de la diversité des parties de plantes utilisées en tant qu'épices (fruits, graines, fleurs, tiges, etc.), il est primordial de disposer d'un éventail correspondant de normes pour controler leur qualité. Ce document décrit les spécifications du piment type Jamaïque sous ses diverses formes de présentation.
| DevelopmentNote |
Indice de Classement: V32-100 Supersedes NFV 32 100. (03/2000)
|
| DocumentType |
Standard
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 973:1999 | Identical |
| ISO 1108:1992 | Spices and condiments — Determination of non-volatile ether extract |
| NFV 03 400 : 1985 | SPICES AND CONDIMENTS - SAMPLING |
| NF ISO 930 : 1998 | SPICES AND CONDIMENTS - DETERMINATION OF ACID-INSOLUBLE ASH |
| NFV 03 401 : 1985 | SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER CONTENT |
| NFV 03 402 : 1985 | 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) |
| NFV 03 040 : 1993 | AGRICULTURAL FOOD PRODUCTS - DETERMINATION OF CRUDE FIBRE - GENERAL METHOD |
| ISO 1208:1982 | Spices and condiments — Determination of filth |
| NF ISO 928 : 1998 | 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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