Spices Ginger (Zingiber officinale Roscoe) Specification

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PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users , Hardcopy

Language(s)

English, French, Russian

Published date

05-19-2008

Publisher

International Organization for Standardization

ISO 1003:2008 specifies requirements for ginger (Zingiber officinale Roscoe).

Annex A specifies a method for the determination of calcium. Recommendations for storage and transport conditions are given in Annex B.

DevelopmentNote	Supersedes ISO/DIS 1003. (05/2008)
DocumentType	Standard
Pages	9
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 1003:1980

BS EN ISO 676:2009	Spices and condiments. Botanical nomenclature
UNI EN ISO 676 : 2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
BS 7087-8:1996	Herbs and spices ready for food use Specification for dried ginger (whole and ground)
BS 7087-8:1990	Herbs and spices ready for food use Specification for dried ginger (whole and ground)
NF ISO 6577 : 2004	NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION
UNE-EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
ISO 6577:2002	Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification
I.S. EN ISO 676:2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
UNE-ISO 6577:2011	Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification

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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