SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION

Published date

01-12-2013

Publisher

La présente Norme internationale spécifie les exigences applicables aux fruits du cumin (Cuminum cyminum L.). Des recommandations relatives aux conditions de stockage et de transport sont données à l'Annexe A.

DevelopmentNote	Indice de classement: V32-201. PR NF EN ISO 6465 March 2008. (03/2008)
DocumentType	Standard
PublisherName	Association Francaise de Normalisation
Status	Current

Standards	Relationship
ISO 6465:2009	Identical
EN ISO 6465:2009	Identical

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
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 928:1997	Spices and condiments — Determination of total ash
ISO 948:1980	Spices and condiments — Sampling

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NF EN ISO 6465 : 2009

SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION

Abstract

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