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BSI
BS 7087-20:1995

BS 7087-20:1995

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The latest, up-to-date edition.

Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-02-1995

Publisher

British Standards Institution

Committees responsible
Foreword
Specification
1. Scope
2. References
3. Definitions
4. Sampling
5. Physical properties
6. Chemical composition
7. Packing and storage
8. Marking
Annexes
A. (normative) Description of dried cut, rubbed and
     ground parsley
B. (normative) Preparation of samples for chemical
     tests
C. (informative) Additional information
Tables
1. Chemical composition of dried cut and rubbed parsley
2. Chemical composition of ground parsley
C.1 Levels of trace metals
List of references

Specifies requirements for dried, cut or rubbed parsley processed for food use. Coverage includes: definitions, physical properties, chemical composition, marking, and packing and storage. Also gives detailed tables and annexes.

This Part of BS 7087 specifies requirements for dried, cut or rubbed parsley processed for food use, and derived from the herbaceous plant of the Umbelliferae (Apiaceae) family of the species Petroselinum crispum (Miller) Lyman & A.W. Hill, synonyms: Petroselinum hortense, Petroselinum sativum (Hoffm.), formerly Apium petroselinum L. or subspecies thereof. This Part of BS 7087 also specifies requirements for ground parsley derived from parsley conforming to this standard. Additional information on further requirements that may be specified in purchase contracts is given in Annex C.

Committee
AW/34
DevelopmentNote
Supersedes 93/509417 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
10
PublisherName
British Standards Institution
Status
Current
Supersedes

BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981 Sampling of spices and condiments Methods of sampling
BS 4585-1:1983 Methods of test for spices and condiments Determination of extraneous matter
BS 4585-9:1981 Methods of test for spices and condiments Determination of acid-insoluble ash
BS 4585-3:1981 Methods of test for spices and condiments Determination of total ash
BS 4585-15:1985 Methods of test for spices and condiments Determination of volatile oil content
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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Hardcopy - English
PDF - English
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