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UNI 11384 : 2010

Current
Current

The latest, up-to-date edition.

CITRUS HONEY (CITRUS SPP.) - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS
Published date

23-09-2010

0 INTRODUZIONE
1 SCOPO E CAMPO DI APPLICAZIONE
2 RIFERIMENTI NORMATIVI
3 TERMINI E DEFINIZIONI
4 REQUISITI CARATTERIZZANTI
5 REQUISITI AGGIUNTIVI
6 METODI DI ANALISI
APPENDICE A (informativa) - ORIGINE DEI DATI
APPENDICE B (informativa) - MIELE - DETERMINAZIONE DEL COLORE
APPENDICE C (informativa) - MIELE - DETERMINAZIONE DEL
  CONTENUTO DI METILANTRANILATO
APPENDICE D (informativa) - TERMINI RELATIVI AI REQUISITI
  SENSORIALI
BIBLIOGRAFIA

This standard specifies the sensory, chemico-physical and microscopical characteristics of Citrus honey (Citrus spp.)

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

UNI 11029 : 2003 HONEY - DETERMINATION OF PH, FREE ACIDITY, LACTONES AND TOTAL ACIDITY
UNI 11299 : 2008 HONEY - MICROSCOPICAL OR MELISSOPALYNOLOGICAL ANALYSIS
UNI 11028 : 2003 HONEY - DETERMINATION OF DIASTASIC ACTIVITY
UNI 11026 : 2003 HONEY - DETERMINATION OF ELECTRICAL CONDUCTIVITY
ISO 6658:2017 Sensory analysis — Methodology — General guidance
UNI 10936 : 2001 HONEY - PROCEDURE FOR THE SAMPLE PREPARATION FOR CHEMICAL, CHEMICAL-PHYSICAL AND MELISSOPALYNOLOGICAL ANALYSIS
ISO 5492:2008 Sensory analysis — Vocabulary

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