Name: 07/30164430 DC : DRAFT DEC 2007
Brand: BSI

BS EN ISO 6465 - WHOLE CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION

Superseded date

31-07-2009

Published date

23-11-2012

Publisher

British Standards Institution

BS EN ISO 6465

Committee	AW/7
DocumentType	Draft
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS EN ISO 6465:2009

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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