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    • Spices and condiments
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    ISO 676 : 1995 : COR 1O:1997

    SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE TECHNICAL CORRIGENDUM 1

    International Organization for Standardization

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    ISO 7541:2020

    Spices and condiments — Spectrophotometric determination of the extractable colour in paprika

    International Organization for Standardization

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    ISO/FDIS 7541:2020

    Spices and condiments — Spectrophotometric determination of the extractable colour in paprika

    International Organization for Standardization

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    ISO/PRF 21983:2019

    Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing

    International Organization for Standardization

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    ISO/PRF 21803 : 2019

    Dried dill — Specification

    International Organization for Standardization

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    ISO/DIS 21983 : 2019

    Guidelines for harvesting, transportation, separation of stigma, drying and storage of saffron before packing

    International Organization for Standardization

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    ISO 927:2009/Cor 1:2012

    SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER Spices and condiments — Determination of extraneous matter and foreign matter content TECHNICAL CORRIGENDUM 1

    International Organization for Standardization

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    ISO 6571 : 2008 : AMD 1

    SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD)

    International Organization for Standardization

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    ISO 2256 : 1984 : AMD 1

    DRIED MINT (SPEARMINT) (MENTHA SPICATA LINNAEUS SYN. MENTHA VIRIDIS LINNAEUS) - SPECIFICATION

    International Organization for Standardization

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    ISO 2256 : 1984

    DRIED MINT (SPEARMINT) (MENTHA SPICATA LINNAEUS SYN. MENTHA VIRIDIS LINNAEUS) - SPECIFICATION

    International Organization for Standardization

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