ISO 1237:1981
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ISO 1237:1981
5854

Abstract

 Preview

Establishes the requirements for this product. Describes sampling, methods of test, packing and marking. Annex A covers the determination of loss in mass at 103 degrees centigrade, Annex B the determination of allyl isothiocyanate, Annex C the determination of p-hydroxybenzyl isothiocyanate by means of the colorimetric method, Annex D the determination of p-hydroxybenzyl isothiocyanate by means of the argentimetric method and Annex E includes recommendations concerning storage and transport conditions.


General information 

  •  :  Published
     : 1981-08
  •  : 2
     : 11
  •  : ISO/TC 34/SC 7 Spices, culinary herbs and condiments
  •  :
    67.220.10 Spices and condiments

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