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ISO 3632-2:2010

Current
Current

The latest, up-to-date edition.

Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
Available format(s)

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

Language(s)

English

Published date

16-09-2010

Publisher

International Organization for Standardization

ISO 3632-2:2010 specifies test methods for dried saffron obtained from the Crocus sativus L. flower.

It is applicable to saffron: a) filaments and cut filaments; b) powder.

DevelopmentNote
Supersedes ISO 3632 (04/2001) Supersedes ISO/DIS 3632-2. (09/2010)
DocumentType
Standard
Pages
36
PublisherName
International Organization for Standardization
Status
Current
Supersedes

Standards Relationship
UNE-ISO 3632-2:2011 Identical
BS ISO 3632-2:2010 Identical
NEN ISO 3632-2 : 2010 Identical
BIS IS 5453-2 : 2016 Identical
NF ISO 3632-2 : 1994 Identical
BS 4585-17:1994 Identical
DD ISO/TS 3632-2:2003 Identical
NEN NPR ISO/TS 3632-2 : 2003 Identical

BS ISO 3632-1:2011 Spices. Saffron ($7ICrocus sativus L.$7R) Specification
BS 6145:1994 Specification for saffron
UNE-ISO/TS 3632-1:2010 Saffron (Crocus sativus L.). Part 1: Specification.
ISO 3632-1:2011 Spices — Saffron (Crocus sativus L.) — Part 1: Specification
UNE-ISO 3632-1:2012 Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications
DD ISO/TS 3632-1:2003 Saffron (Crocus sativus L.) Specification

ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
ISO 648:2008 Laboratory glassware — Single-volume pipettes
ISO 565:1990 Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings
ISO 930:1997 Spices and condiments — Determination of acid-insoluble ash
ISO 939:1980 Spices and condiments Determination of moisture content Entrainment method
ISO 7712:1983 Laboratory glassware Disposable Pasteur pipettes
ISO 941:1980 Spices and condiments — Determination of cold water-soluble extract
ISO 3632-1:2011 Spices — Saffron (Crocus sativus L.) — Part 1: Specification
ISO 928:1997 Spices and condiments — Determination of total ash
ISO 948:1980 Spices and condiments — Sampling

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Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - English
PDF 1 User - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
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