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BS ISO 1003:2008

Current
Current

The latest, up-to-date edition.

Spices. Ginger (Zingiber officinale Roscoe). Specification
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

07-01-2008

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Description
4 Requirements
5 Sampling
6 Test methods
7 Packing, marking or labelling
Annex A (normative) - Determination of calcium
Annex B (informative) - Recommendations relating to storage
                        and transport of ginger
Bibliography

Specifies requirements for ginger (Zingiber officinale Roscoe).

This International Standard specifies requirements for ginger (Zingiber officinale Roscoe).

AnnexA specifies a method for the determination of calcium. Recommendations for storage and transport conditions are given in AnnexB.

Committee
AW/34
DevelopmentNote
Supersedes BS 7087-8(1996). (07/2008)
DocumentType
Standard
Pages
16
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 1003:2008 Identical

ISO 927:2009 Spices and condiments Determination of extraneous matter and foreign matter content
ISO 565:1990 Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings
ISO 930:1997 Spices and condiments — Determination of acid-insoluble ash
ISO 939:1980 Spices and condiments Determination of moisture content Entrainment method
ISO 6571:2008 Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
ISO 1208:1982 Spices and condiments Determination of filth
ISO 928:1997 Spices and condiments — Determination of total ash
ISO 948:1980 Spices and condiments — Sampling

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Hardcopy - English
PDF - English
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