Customer Support: 131 242

  • Shopping Cart
    There are no items in your cart
We noticed you’re not on the correct regional site. Switch to our AMERICAS site for the best experience.
Dismiss alert

BIS IS 4811 : 2014

Current

Current

The latest, up-to-date edition.

CINNAMON WHOLE - SPECIFICATION

Published date

12-01-2013

Sorry this product is not available in your region.

Describes the requirements for cinnamon (Cinnamomum verum Bercht. & Presl. and Cinnamomum zeylanicum Blume) whole, for use as a spice and in condiments.

Committee
FAD 9
DocumentType
Standard
PublisherName
Bureau of Indian Standards
Status
Current

ISO 6579:2002 Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp.
BIS IS 1070 : 1992(R2003) REAGENT GRADE WATER
BIS IS 1797 : 2017 SPICES AND CONDIMENTS - METHODS OF TEST
BIS IS 5887-3 : 1999(R2005) METHODS FOR DETECTION OF BACTERIA RESPONSIBLE FOR FOOD POISONING - PART 3: GENERAL GUIDANCE ON METHODS FOR THE DETECTION OF SALMONELLA
BIS IS 13145 : 2014 SPICES AND CONDIMENTS - METHODS OF SAMPLING

Sorry this product is not available in your region.