Spices Cumin (Cuminum cyminum L.) Specification

Available format(s)

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

Language(s)

English, French, Russian

Published date

23-06-2009

Publisher

International Organization for Standardization

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

DevelopmentNote	Supersedes ISO/DIS 6465. (06/2009)
DocumentType	Standard
Pages	4
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 6465:1984

Standards	Relationship
NBN EN ISO 6465 : 2009	Identical
NF EN ISO 6465 : 2009	Identical
NEN EN ISO 6465 : 2009	Identical
NS EN ISO 6465 : 2009	Identical
I.S. EN ISO 6465:2009	Identical
PN EN ISO 6465 : 2009	Identical
UNI EN ISO 6465 : 2009	Identical
UNE-EN ISO 6465:2009	Identical
BS EN ISO 6465:2009	Identical
EN ISO 6465:2009	Identical
DIN EN ISO 6465:2009-11	Identical
BS 7087-5:1990	Similar to

BS 7087-5:1996	Herbs and spices ready for food use Specification for dried cumin (whole and ground)
BS EN ISO 676:2009	Spices and condiments. Botanical nomenclature
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)
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)
BS 7087-5:1990	Herbs and spices ready for food use Specification for dried cumin (whole and ground)

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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ISO 6465:2009

Current

Abstract

General Product Information

International Equivalents

Standards Referenced By This Book

Standards Referencing This Book

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