Name: UNI EN ISO 6465 : 2009
Brand: UNI

SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION

Published date

17-09-2009

Publisher

Ente Nazionale Italiano di Unificazione (UNI)

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

Describes requirements for fruits1) of cumin (Cuminum cyminum L.).

Committee	CT 3
DocumentType	Standard
PublisherName	Ente Nazionale Italiano di Unificazione (UNI)
Status	Current

Standards	Relationship
ISO 6465:2009	Identical
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