BS EN ISO 2825:2010 - Spices and condiments. Preparation of a ground sample for analysis

BS EN ISO 2825:2010

Spices and condiments. Preparation of a ground sample for analysis

Status : Confirmed, Current   Published : March 2010

Format
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Format
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Standard NumberBS EN ISO 2825:2010
TitleSpices and condiments. Preparation of a ground sample for analysis
StatusConfirmed, Current
Publication Date31 March 2010
Confirm Date14 July 2015
Normative References(Required to achieve compliance to this standard)ISO 948
Informative References(Provided for Information)No other standards are informatively referenced
ReplacesBS 4540-2:1982, ISO 2825:1981
International RelationshipsEN ISO 2825:2010
DescriptorsSeasonings, Grinding (size reduction), Food products, Particle size distribution, Specimen preparation, Spices
ICS67.220.10
Title in FrenchÉpices. Préparation d'un échantillon moulu en vue de l'analyse
Title in GermanGewürze und würzende Zutaten. Herstellung einer gemahlenen Probe für die Analyse
CommitteeAW/34
ISBN978 0 580 68789 1
PublisherBSI
FormatA4
DeliveryYes
Pages6
File Size345 KB
Price£110.00


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