BS 4585-17:1994, ISO 3632-2:1993 - Methods of test for spices and condiments. Test methods specific to saffron

BS 4585-17:1994, ISO 3632-2:1993

Methods of test for spices and condiments. Test methods specific to saffron

Status : Superseded, Withdrawn   Published : April 1994 Replaced By : DD ISO/TS 3632-2:2003

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Standard NumberBS 4585-17:1994, ISO 3632-2:1993
TitleMethods of test for spices and condiments. Test methods specific to saffron
StatusSuperseded, Withdrawn
Publication Date15 April 1994
Withdrawn Date12 December 2003
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Replaced ByDD ISO/TS 3632-2:2003
ReplacesBS 6145:1981, ISO 3632-1980
International RelationshipsISO 3632-2:1993
DescriptorsMoisture measurement, Chemical analysis and testing, Specimen preparation, Water content determination, Microscopic analysis, Contaminant determination (food), Spectrophotometry, Volatile matter determination, Testing conditions, Test specimens, Cells (biology), Spices, Thin-layer chromatography, Determination of content, Food products, Colour tests, Food testing, Saffron, Seasonings
ICS67.220.10
Title in FrenchSafran (Crocus sativus Linnaeus). Methodes d'essai
Title in GermanSafran (Crocus sativus Linnaeus). Untersuchungsverfahren
CommitteeAW/34
ISBN0 580 23073 2
PublisherBSI
FormatA4
DeliveryNo
Pages16
File Size460.6 KB
Price£130.00


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