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ISO 948

Spices and Condiments - Sampling

active, Most Current
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Organization: ISO
Publication Date: 15 February 1980
Status: active
Page Count: 4
ICS Code (Spices and condiments): 67.220.10

Document History

ISO 948
February 15, 1980
Spices and Condiments - Sampling
A description is not available for this item.

References

This document is referenced by:
EN ISO 7541 - Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
Published by CEN on August 1, 2020
This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample. It is applicable to ground paprika in every...
This document is referenced by:
ISO 3632-2 - Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
Published by ISO on October 1, 2010
This part of ISO 3632 specifies test methods for dried saffron obtained from the Crocus sativus L. flower. It is applicable to saffron: a) filaments and cut filaments; b) powder.
This document is referenced by:
SN EN ISO 2825 - Spices and condiments - Preparation of a ground sample for analysis
Published by SNV on June 1, 2010
This International Standard specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in IS0 948.
This document is referenced by:
SN EN ISO 7541 - Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
Published by SNV on January 1, 2021
This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample. It is applicable to ground paprika in every...
This document is referenced by:
SN EN ISO 927/AC - Spices and condiments - Determination of extraneous matter and foreign matter content; Corrigendum AC
Published by SNV on March 1, 2013
Foreword This document (EN ISO 927:2009/AC:2012) has been prepared by Technical Committee ISO/TC 34 "Food products".
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