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ISO 6576:2004

Current

Current

The latest, up-to-date edition.

Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification

Available format(s)

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

Language(s)

English, French

Published date

13-07-2004

ISO 6576:2004 specifies requirements for whole and ground leaves of laurel (Laurus nobilis L.) for wholesale purposes.

Recommendations relating to storage and transport conditions are given for information.

Committee
ISO/TC 34/SC 7
DevelopmentNote
Supersedes ISO/DIS 6576 (07/2004)
DocumentType
Standard
Pages
0
PublisherName
International Organization for Standardization
Status
Current
Supersedes

Standards Relationship
BS ISO 6576:2004 Identical
UNE-ISO 6576:2011 Identical
NEN ISO 6576 : 2004 Identical
SAC GB/T 30387 : 2013 Identical
NFV 32 135 : 2002 Identical

UNE-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
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)

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
ISO 5498:1981 Agricultural food products Determination of crude fibre content General method

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