Spices. Cumin (Cuminum cyminum L.). Specification

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-07-2009

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Description
4 Requirements
5 Sampling
6 Methods of test
7 Packing and marking
Annex A (informative) - Recommendations relating to
storage and transport conditions

Describes requirements for fruits of cumin (Cuminum cyminum L.).

This International Standard specifies requirements for fruits¹⁾ of cumin (Cuminum cyminum L.).

Recommendations relating to storage and transport conditions are given in AnnexA.

Committee	AW/34
DevelopmentNote	Supersedes BS 7087-5(1996) & 07/30164430 DC. (07/2009)
DocumentType	Standard
Pages	12
PublisherName	British Standards Institution
Status	Current
Supersedes	07/30164430 DC : DRAFT DEC 2007 BS 7087-5:1996

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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BS EN ISO 6465:2009

Spices. Cumin (Cuminum cyminum L.). Specification

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory