This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
Specifies a method based on the extraction of a test portion with cold water, filtration, drying of the extract obtained and weighing. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report.
Status : PublishedPublication date : 1980-02
Edition : 1Number of pages : 2
Technical Committee:Spices, culinary herbs and condiments
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