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I.S. EN ISO 6465:2009

Current
Current

The latest, up-to-date edition.

SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2009

Publisher

National Standards Authority of Ireland

Preview

For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.

Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

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 fruits of cumin (Cuminum cyminum L.).

DocumentType
Standard
Pages
16
PublisherName
National Standards Authority of Ireland
Status
Current

Standards Relationship
EN ISO 6465:2009 Identical
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

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Hardcopy - English
PDF - English
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