Spices. Saffron (Crocus sativus L.) Test methods

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

10-31-2010

Publisher

British Standards Institution

This part of ISO3632 specifies test methods for dried saffron obtained from the Crocus sativus L. flower. It is applicable to saffron: filaments and cut filaments; powder.

Committee	AW/34
DevelopmentNote	Supersedes DD ISO/TS 3632-2 & 09/30180944 DC. (11/2010)
DocumentType	Standard
Pages	46
PublisherName	British Standards Institution
Status	Current
Supersedes	09/30180944 DC : 0 DD ISO/TS 3632-2:2003
UnderRevision	DD ISO/TS 3632-2:2003

Standards	Relationship
ISO 3632-2:2010	Identical

ISO 1042:1998	Laboratory glassware One-mark volumetric flasks
ISO 648:2008	Laboratory glassware — Single-volume pipettes
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 7712:1983	Laboratory glassware Disposable Pasteur pipettes
ISO 941:1980	Spices and condiments — Determination of cold water-soluble extract
ISO 3632-1:2011	Spices — Saffron (Crocus sativus L.) — Part 1: Specification
ISO 928:1997	Spices and condiments — Determination of total ash
ISO 948:1980	Spices and condiments — Sampling