BS ISO 3632-1:2011 - Spices. Saffron (<i>Crocus sativus L.</i>). Specification

BS ISO 3632-1:2011

Spices. Saffron (Crocus sativus L.). Specification

Status : Confirmed, Current   Published : September 2011

Format
PDF

Format
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Standard NumberBS ISO 3632-1:2011
TitleSpices. Saffron (Crocus sativus L.). Specification
StatusConfirmed, Current
Publication Date30 September 2011
Confirm Date06 January 2017
Normative References(Required to achieve compliance to this standard)ISO 928, ISO 930, ISO 941:1980, ISO 948, ISO 3632-2
Informative References(Provided for Information)No other standards are informatively referenced
ReplacesDD ISO/TS 3632-1:2003
International RelationshipsISO 3632-1:2011
Draft Superseded By10/30180940 DC
DescriptorsSpices, Chemical composition, Purity, Saffron, Taste, Seasonings, Colour, Food products, Grades (quality), Marking
ICS67.220.10
Title in FrenchÉpices. Safran (Crocus sativus L.). Spécifications
Title in GermanSafran (Crocus sativus Linnaeus). Technische Lieferbedingungen
CommitteeAW/34
ISBN978 0 580 62784 2
PublisherBSI
FormatA4
DeliveryYes
Pages18
File Size2.168 MB
Price£134.00


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