Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)

Available format(s)

Hardcopy , PDF

Language(s)

English, German

Published date

11-01-2009

Publisher

DocumentType	Standard
Pages	9
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Current

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
DIN EN ISO 6579:2007-10	MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HORIZONTAL METHOD FOR THE DETECTION OF SALMONELLA SPP.
ISO 930:1997	Spices and condiments — Determination of acid-insoluble ash
ISO 939:1980	Spices and condiments Determination of moisture content Entrainment method
DIN EN ISO 2825:2010-06	Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
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)
DIN EN ISO 6571:2009-11	SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008 + AMD 1:2017)
DIN 10223:1996-01	ANALYSIS OF SPICES AND CONDIMENTS - DETERMINATION OF TOTAL ASH AND ACID-INSOLUBLE ASH
ISO 928:1997	Spices and condiments — Determination of total ash
ISO 948:1980	Spices and condiments — Sampling
DIN 10230:1999-05	SPICES AND CONDIMENTS - PREPARATION OF A GROUND SAMPLE FOR ANALYSIS