Cloves, whole and ground (powdered) — Specification

Available format(s)

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

Language(s)

English, French

Published date

07-08-2004

Publisher

International Organization for Standardization

ISO 2254:2004 specifies requirements for whole and ground (powdered) cloves, Syzygium aromaticum (L.) Merr. et L.M. Perry.

Recommendations relating to storage and transport are given for information.

Committee	ISO/TC 34/SC 7
DevelopmentNote	Supersedes ISO/DIS 2254 (07/2004)
DocumentType	Standard
Pages	6
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 2254:1980

UNE-EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
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 7087-4:1996	Herbs and spices ready for food use Specification for cloves (whole and ground)
BS 7087-4:1990	Herbs and spices ready for food use Specification for cloves (whole and ground)
I.S. EN ISO 676:2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
BS EN ISO 676:2009	Spices and condiments. Botanical nomenclature

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 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
ISO 5498:1981	Agricultural food products Determination of crude fibre content General method

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ISO 2254:2004