This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
Specifies the requirements for whole aniseed, describes sampling, methods of test, and packing and marking. Annes A includes a list indicating the areas of production while recommendations relating to storage and transport conditions are given in Annex B.
Status: PublishedPublication date: 1984-10
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
- ICS :
- 67.220.10 Spices and condiments
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|std 2 40||Paper|
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Stage: 90.93 (Confirmed)
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