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ISO 2255:1996

Current
Current

The latest, up-to-date edition.

Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

18-04-1996

Specifies the requirements for coriander (Coriandrum sativum L.), in the whole and ground (powdered) forms. Recommendations relating to storage and transport conditions are given in annex A.

Committee
ISO/TC 34/SC 7
DocumentType
Standard
Pages
4
PublisherName
International Organization for Standardization
Status
Current
Supersedes

Standards Relationship
UNE-ISO 2255:2010 Identical
NEN ISO 2255 : 1996 Identical
NF ISO 2255 : 1996 Identical

UNI EN ISO 676 : 2009 SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
EN ISO 676:2009 Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
BS 7087-6:1996 Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
BS EN ISO 676:2009 Spices and condiments. Botanical nomenclature
BS 7087-6:1990 Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
I.S. EN ISO 676:2009 SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
UNE-EN ISO 676:2009 Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)

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