UNE-ISO 5560:2011
Current
Current
The latest, up-to-date edition.
Dehydrated garlic (Allium sativum L.) -- Specification
Available format(s)
Hardcopy , PDF
Language(s)
Spanish, Castilian, English - Spanish, Castilian
Published date
25-05-2011
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
CTN 34/SC 8
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
Asociacion Espanola de Normalizacion
|
| Status |
Current
|
| Standards | Relationship |
| ISO 5560:1997 | Identical |
| ISO 6579:2002 | Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. |
| ISO 927:2009 | Spices and condiments Determination of extraneous matter and foreign matter content |
| ISO 565:1990 | Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings |
| ISO 7937:2004 | Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium perfringens — Colony-count technique |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 939:1980 | Spices and condiments Determination of moisture content Entrainment method |
| ISO 941:1980 | Spices and condiments — Determination of cold water-soluble extract |
| ISO 7954:1987 | Microbiology General guidance for enumeration of yeasts and moulds Colony count technique at 25 degrees C |
| ISO 5567:1982 | Dehydrated garlic — Determination of volatile organic sulphur compounds |
| ISO 1208:1982 | Spices and condiments — Determination of filth |
| ISO 7251:2005 | Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique |
| ISO 6888:1983 | Microbiology General guidance for enumeration of Staphylococcus aureus Colony count technique |
| ISO 4833:2003 | Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of microorganisms Colony-count technique at 30 degrees C |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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