Name: EN ISO 6465:2009
Brand: CEN

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)

Published date

01-07-2009

Publisher

Comite Europeen de Normalisation

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

ISO 6465:2009 specifies requirements for fruits of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are also given.

Committee	CEN/BT
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
ISO 6465:2009	Identical
UNI EN ISO 6465 : 2009	Identical
NEN EN ISO 6465 : 2009	Identical
BS EN ISO 6465:2009	Identical
PN EN ISO 6465 : 2009	Identical
NS EN ISO 6465 : 2009	Identical
UNE-EN ISO 6465:2009	Identical
NBN EN ISO 6465 : 2009	Identical
NF EN ISO 6465 : 2009	Identical
DIN EN ISO 6465:2009-11	Identical
I.S. 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