Royal jelly. Specifications

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-09-2016

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
5 Test methods
6 Packaging, marking, storage and transportation
Annex A (normative) - Determination of moisture content
Annex B (normative) - Determination of 10-HDA
Annex C (normative) - Determination of protein
Annex D (normative) - Determination of sugar
Annex E (normative) - Determination of total acidity
Annex F (normative) - Determination of total lipid
Annex G (normative) - Determination of C13 isotopic ratio
Annex H (informative) - Determination of furosine
Annex I (informative) - Pollen screening
Bibliography

Defines the production and sanitary requirements for royal jelly and establishes a series of organoleptic and chemical test methods to control royal jelly quality.

Committee	AW/34/19
DevelopmentNote	Supersedes 14/30314681 DC. (09/2016)
DocumentType	Standard
Pages	44
PublisherName	British Standards Institution
Status	Current
Supersedes	14/30314681 DC : 0

Standards	Relationship
ISO 12824:2016	Identical

ISO 6579:2002	Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp.
ISO 21528-2:2017	Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count technique
ISO 4833-1:2013	Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique
DIN 10760:2002-05	ANALYSIS OF HONEY - DETERMINATION OF THE RELATIVE FREQUENCY OF POLLEN

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BS ISO 12824:2016

Royal jelly. Specifications

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

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