UNE-ISO 3632-1:2012
Current
Current
The latest, up-to-date edition.
Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications
Available format(s)
Hardcopy , PDF
Language(s)
Spanish, Castilian, English - Spanish, Castilian
Published date
04-07-2012
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
CTN 34/SC 8
|
| DevelopmentNote |
Supersedes UNE ISO/TS 3632-1. (07/2012)
|
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
Asociacion Espanola de Normalizacion
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 3632-1:2011 | Identical |
| ISO 3632-2:2010 | Spices — Saffron (Crocus sativus L.) — Part 2: Test methods |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 941:1980 | Spices and condiments — Determination of cold water-soluble extract |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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