Specifies the requirements for this product, describes sampling, methods of test, packing and marking and includes, in the annex, recommendations relating to storage and transport conditions. The grading of whole fennel and chemical requirements for both whole and ground fennel are listed in three tables.
Status: PublishedPublication date: 1987-04
Edition: 1Number of pages: 4
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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|std 1 38|
|std 2 38||Paper|