This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
Covers the requirements for this spice, describes sampling, methods of test, and packing and marking. An annex includes recommendations relating to storage and transport conditions.
Status: PublishedPublication date: 1983-05
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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|std 1 38|
|std 2 38||Paper|