ISO 6465:2009
Current
The latest, up-to-date edition.
Spices — Cumin (Cuminum cyminum L.) — Specification
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
English, French, Russian
23-06-2009
ISO 6465:2009 specifies requirements for fruits of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are also given.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO/DIS 6465. (06/2009)
|
| DocumentType |
Standard
|
| Pages |
4
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NBN EN ISO 6465 : 2009 | Identical |
| NF EN ISO 6465 : 2009 | Identical |
| NEN EN ISO 6465 : 2009 | Identical |
| NS EN ISO 6465 : 2009 | Identical |
| I.S. EN ISO 6465:2009 | Identical |
| PN EN ISO 6465 : 2009 | Identical |
| BS EN ISO 6465:2009 | Identical |
| EN ISO 6465:2009 | Identical |
| DIN EN ISO 6465:2009-11 | Identical |
| BS 7087-5:1990 | Similar to |
| UNE-EN ISO 6465:2009 | Identical |
| BS 7087-5:1996 | Herbs and spices ready for food use Specification for dried cumin (whole and ground) |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| BS 7087-5:1990 | Herbs and spices ready for food use Specification for dried cumin (whole and ground) |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| ISO 6579:2002 | Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp. |
| ISO 1108:1992 | Spices and condiments — Determination of non-volatile ether extract |
| ISO 927:2009 | Spices and condiments — Determination of extraneous matter and foreign matter content |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 939:1980 | Spices and condiments — Determination of moisture content — Entrainment method |
| ISO 2825:1981 | Spices and condiments — Preparation of a ground sample for analysis |
| ISO 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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