This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
Specifies the requirements of winter savory in the form of sprigs, and whole or broken leaves. Does not apply to summer savory. Annexes A (recommendations to storage and transport conditions) and B are for information only.
Status: PublishedPublication date: 1991-12
Edition: 1Number of pages: 7
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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