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ISO
ISO 2253:1999

ISO 2253:1999

Current

Current

The latest, up-to-date edition.

Curry powder Specification

Available format(s)

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

Language(s)

English, French

Published date

12-16-1999

Publisher

International Organization for Standardization

DocumentType
Standard
Pages
12
PublisherName
International Organization for Standardization
Status
Current
Supersedes

Standards Relationship
UNE-ISO 2253:2011 Identical
NF ISO 2253 : 2000 Identical
DIN 10203:1967-10 Similar to
GOST ISO 2253 : 2015 Identical

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
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
Hardcopy - English
PDF - English
PDF 3 Users - English
PDF 5 Users - English
PDF 9 Users - English
Hardcopy - French
PDF - French
PDF 3 Users - French
PDF 5 Users - French
PDF 9 Users - French
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