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Стандарт и/или проект находящийся в компетенции ISO/TC 34/SC 7 Секретариата Этап ICS
ISO 676:1982
Spices and condiments -- Nomenclature -- First list
95.99
ISO 676:1995
Spices and condiments -- Botanical nomenclature
90.93
60.60
ISO 882:1980
Cardamoms -- Specification
95.99
ISO 882-1:1993
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 1: Whole capsules
90.93
60.60
ISO 882-2:1993
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds
90.93
60.60
ISO 927:1982
Spices and condiments -- Determination of extraneous matter content
95.99
ISO 927:2009
Spices and condiments -- Determination of extraneous matter and foreign matter content
90.93
60.60
ISO 928:1980
Spices and condiments -- Determination of total ash
95.99
ISO 928:1997
Spices and condiments -- Determination of total ash
90.93
ISO 929:1980
Spices and condiments -- Determination of water-insoluble ash
95.99
ISO 930:1980
Spices and condiments -- Determination of acid-insoluble ash
95.99
ISO 930:1997
Spices and condiments -- Determination of acid-insoluble ash
90.93
ISO 939:1980
Spices and condiments -- Determination of moisture content -- Entrainment method
90.92
ISO/DIS 939
Spices and condiments -- Determination of moisture content
40.00
ISO 940:1979
Spices and condiments -- Determination of alcohol-soluble extract
95.99
ISO 941:1980
Spices and condiments -- Determination of cold water-soluble extract
90.93
ISO 948:1980
Spices and condiments -- Sampling
90.93
ISO/R 959:1969
Spices and condiments -- Black pepper and white pepper, whole and ground -- Specification
95.99
ISO 959-1:1989
Pepper (Piper nigrum Linnaeus), whole or ground -- Specification -- Part 1: Black pepper
95.99
ISO 959-1:1998
Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper
90.93
ISO 959-2:1989
Pepper (Piper nigrum Linnaeus), whole or ground -- Specification -- Part 2: White pepper
95.99
ISO 959-2:1998
Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper
90.93
ISO 972:1985
Chillies and capsicums, whole or ground (powdered) -- Specification
95.99
ISO 972:1997
Chillies and capsicums, whole or ground (powdered) -- Specification
90.93
ISO/R 972:1969
Spices and condiments -- Chillies, whole and ground -- Specification
95.99
ISO 973:1980
Spices and condiments -- Pimento (allspice), whole or ground -- Specification
95.99
ISO 973:1999
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground -- Specification
90.93
ISO 1003:1980
Spices and condiments -- Ginger, whole, in pieces, or ground -- Specification
95.99
ISO 1003:2008
Spices -- Ginger (Zingiber officinale Roscoe) -- Specification
90.93
ISO 1108:1980
Spices and condiments -- Determination of non-volatile ether extract
95.99
ISO 1108:1992
Spices and condiments -- Determination of non-volatile ether extract
90.93
ISO 1208:1982
Spices and condiments -- Determination of filth
90.93
ISO 1237:1981
Mustard seed -- Specification
90.93
ISO 2253:1974
Spices and condiments -- Curry powder -- Specification
95.99
ISO 2253:1986
Curry powder -- Specification
95.99
ISO 2253:1999
Curry powder -- Specification
90.93
ISO 2254:1980
Cloves, whole and ground (powdered) -- Specification
95.99
ISO 2254:2004
Cloves, whole and ground (powdered) -- Specification
90.93
ISO 2255:1980
Coriander, whole or ground (Powdered) -- Specification
95.99
ISO 2255:1996
Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification
90.93
ISO 2256:1984
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification
90.93
60.60
ISO 2825:1981
Spices and condiments -- Preparation of a ground sample for analysis
90.93
ISO 3493:1976
Vanilla -- Vocabulary
95.99
ISO 3493:1999
Vanilla -- Vocabulary
95.99
ISO 3493:2014
Vanilla -- Vocabulary
90.20
ISO 3513:1977
Spices and condiments -- Chillies -- Determination of Scoville index
95.99
ISO 3513:1995
Chillies -- Determination of Scoville index
90.93
ISO 3588:1977
Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method)
90.93
ISO 3632:1980
Saffron -- Specification
95.99
ISO 3632-1:1993
Saffron (Crocus sativus Linnaeus) -- Part 1: Specification
95.99
ISO 3632-1:2011
Spices -- Saffron (Crocus sativus L.) -- Part 1: Specification
90.93
ISO/TS 3632-1:2003
Saffron (Crocus sativus L.) -- Part 1: Specification
95.99
ISO 3632-2:1993
Saffron (Crocus sativus Linnaeus) -- Part 2: Test methods
95.99
ISO 3632-2:2010
Spices -- Saffron (Crocus sativus L.) -- Part 2: Test methods
90.93
ISO/TS 3632-2:2003
Saffron (Crocus sativus L.) -- Part 2: Test methods
95.99
ISO 5559:1983
Dehydrated onion -- Specification
95.99
ISO 5559:1995
Dehydrated onion (Allium cepa Linnaeus) -- Specification
90.93
ISO 5560:1983
Dehydrated garlic -- Specification
95.99
ISO 5560:1997
Dehydrated garlic (Allium sativum L.) -- Specification
90.93
ISO 5561:1981
Caraway, whole -- Specification
95.99
ISO 5561:1990
Black caraway and blond caraway (Carum carvi Linnaeus), whole -- Specification
90.93
ISO 5562:1983
Turmeric, whole or ground (powdered) -- Specification
90.93
ISO 5563:1984
Dried peppermint (Mentha piperita Linnaeus) -- Specification
90.93
ISO 5564:1982
Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method
90.93
ISO 5565:1982
Vanilla (Vanilla fragrans (Salisbury) Ames) -- Specification
95.99
ISO 5565-1:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification
90.93
ISO 5565-2:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 2: Test methods
90.93
ISO 5566:1982
Turmeric -- Determination of colouring power -- Spectrophotometric method
90.93
ISO 5567:1982
Dehydrated garlic -- Determination of volatile organic sulphur compounds
90.93
ISO 6465:1984
Whole cumin (Cuminum cyminum Linnaeus) -- Specification
95.99
ISO 6465:2009
Spices -- Cumin (Cuminum cyminum L.) -- Specification
90.93
ISO 6538:1982
Cassia (type China, type Indonesia and type Viet Nam), whole and ground (powdered) -- Specification
95.99
ISO 6538:1997
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification
90.60
ISO 6539:1983
Cinnamon (type Sri Lanka (Ceylon), type Seychelles and type Madagascar), whole or ground (powdered) -- Specification
95.99
ISO 6539:1997
Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) -- Specification
95.99
ISO 6539:2014
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
90.93
ISO 6571:1984
Spices, condiments and herbs -- Determination of volatile oil content
95.99
ISO 6571:2008
Spices, condiments and herbs -- Determination of volatile oil content (hydrodistillation method)
90.93
60.60
ISO 6574:1986
Celery seed (Apium graveolens Linnaeus) -- Specification
90.93
ISO 6575:1982
Fenugreek, whole or ground (powdered) -- Specification
90.93
ISO 6576:1984
Laurel (Laurus nobilis Linnaeus) -- Whole and pounded leaves -- Specification
95.99
ISO 6576:2004
Laurel (Laurus nobilis L.) -- Whole and ground leaves -- Specification
90.93
ISO 6577:1990
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houttuyn) -- Specification
95.99
ISO 6577:2002
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
90.93
ISO 6754:1985
Whole thyme (Thymus vulgaris Linnaeus) -- Specification
95.99
ISO 6754:1996
Dried thyme (Thymus vulgaris L.) -- Specification
90.93
ISO 7377:1984
Juniper berries (Juniperus communis Linnaeus) -- Specification
90.93
ISO 7386:1984
Aniseed (Pimpinella anisum Linnaeus) -- Specification
90.93
ISO 7540:1984
Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Specification
95.99
ISO 7540:2006
Ground paprika (Capsicum annuum L.) -- Specification
90.92
ISO/DIS 7540
Spices -- Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) -- Specifications
40.00
ISO 7541:1989
Ground (powdered) paprika -- Determination of total natural colouring matter content
90.92
ISO/DIS 7541
Spices and condiments -- Spectrophotometric determination of the extractable colour in paprika
40.00
ISO 7542:1984
Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Microscopical examination
90.93
ISO 7543-1:1994
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
90.93
ISO 7543-2:1993
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography
90.93
ISO 7925:1985
Dried oregano (Origanum vulgare Linnaeus) -- Whole or ground leaves -- Specification
95.99
ISO 7925:1999
Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification
90.93
ISO 7926:1991
Dehydrated tarragon (Artemisia dracunculus Linnaeus) -- Specification
90.93
ISO 7927-1:1987
Fennel seed, whole or ground (powdered) -- Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) -- Specification
90.93
ISO 7928-1:1991
Savory -- Specification -- Part 1: Winter savory (Satureja montana Linnaeus)
90.93
ISO 7928-2:1991
Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus)
90.93
ISO 10620:1995
Dried sweet marjoram (Origanum majorana L.) -- Specification
90.93
ISO 10621:1997
Dehydrated green pepper (Piper nigrum L.) -- Specification
90.93
ISO 10622:1997
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds -- Specification
90.93
ISO 11027:1993
Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography
90.93
ISO 11162:2001
Peppercorns (Piper nigrum L.) in brine -- Specification and test methods
90.93
ISO 11163:1995
Dried sweet basil (Ocimum basilicum L.) -- Specification
90.93
ISO 11164:1995
Dried rosemary (Rosmarinus officinalis L.) -- Specification
90.93
ISO 11165:1995
Dried sage (Salvia officinalis L.) -- Specification
90.93
ISO 11178:1995
Star anise (Illicium verum Hook. f.) -- Specification
90.93
ISO 13685:1997
Ginger and its oleoresins -- Determination of the main pungent components (gingerols and shogaols) -- Method using high-performance liquid chromatography
90.93
ISO 20377:2018
Dried parsley (Petroselinum crispum) -- Specification
60.60
ISO/PRF 21803
Dried dill -- Specifications
50.20
ISO/DIS 21983
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
40.99

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