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AFNOR
NF ISO 973 : 2000

NF ISO 973 : 2000

Current

Current

The latest, up-to-date edition.

PIMENTO (ALLSPICE) (PIMENTA DIOICA (L.) MERR.) WHOLE OR GROUND - SPECIFICATION

Published date

01-12-2013

Publisher

Association Francaise de Normalisation

Le présent document fait partie d'un ensemble de normes décrivant les spécifications des épices. En raison de la diversité des parties de plantes utilisées en tant qu'épices (fruits, graines, fleurs, tiges, etc.), il est primordial de disposer d'un éventail correspondant de normes pour controler leur qualité. Ce document décrit les spécifications du piment type Jamaïque sous ses diverses formes de présentation.

DevelopmentNote
Indice de Classement: V32-100 Supersedes NFV 32 100. (03/2000)
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Current
Supersedes

Standards Relationship
ISO 973:1999 Identical

ISO 1108:1992 Spices and condiments — Determination of non-volatile ether extract
NFV 03 400 : 1985 SPICES AND CONDIMENTS - SAMPLING
NF ISO 930 : 1998 SPICES AND CONDIMENTS - DETERMINATION OF ACID-INSOLUBLE ASH
NFV 03 401 : 1985 SPICES AND CONDIMENTS - DETERMINATION OF EXTRANEOUS MATTER CONTENT
NFV 03 402 : 1985 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)
NFV 03 040 : 1993 AGRICULTURAL FOOD PRODUCTS - DETERMINATION OF CRUDE FIBRE - GENERAL METHOD
ISO 1208:1982 Spices and condiments Determination of filth
NF ISO 928 : 1998 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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