Spices and condiments — Determination of cold water-soluble extract

Available format(s)

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

Language(s)

English, French

Published date

02-01-1980

Publisher

International Organization for Standardization

Specifies a method based on the extraction of a test portion with cold water, filtration, drying of the extract obtained and weighing. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report.

Committee	ISO/TC 34/SC 7
DocumentType	Standard
Pages	2
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
BS 4585-5:1981	Identical
UNE 34096-9:1981	Identical
UNE-ISO 941:2009	Identical

DD ISO/TS 3632-2:2003	Saffron (Crocus sativus L.) Test methods
09/30180944 DC : 0	BS ISO 3632-2 - SAFFRON (CROCUS SATIVUS L.) - PART 2: TEST METHODS
BS ISO 3632-2:2010	Spices. Saffron (Crocus sativus L.) Test methods
BS ISO 3632-1:2011	Spices. Saffron ($7ICrocus sativus L.$7R) Specification
ISO 3632-2:2010	Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
UNE-ISO 5560:2011	Dehydrated garlic (Allium sativum L.) -- Specification
BS 6145:1994	Specification for saffron
UNE-ISO/TS 3632-1:2010	Saffron (Crocus sativus L.). Part 1: Specification.
10/30180940 DC : 0	BS ISO 3632-1 - SPICES - SAFFRON (CROCUS SATIVUS L.) - PART 1: SPECIFICATION
ISO 3632-1:2011	Spices — Saffron (Crocus sativus L.) — Part 1: Specification
UNE-ISO 6575:2011	Fenugreek, whole or ground (powdered). Specification.
UNE-ISO 3632-1:2012	Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications
DD ISO/TS 3632-1:2003	Saffron (Crocus sativus L.) Specification