ISO 927:2009
Spices and condiments — Determination of extraneous matter and foreign matter content
Spices and condiments — Determination of extraneous matter and foreign matter content
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 6
- Дата публикации:
- 5 октября 2009 г.
- Издание:
- ISO IS 927 edition 3 version 1
- ICS:
- 67.220.10
ISO 927:2009 specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. ISO 927:2009 is applicable to dehydrated herbs and spices.
Abstract
Overview
ISO 927:2009, titled "Spices and condiments - Determination of extraneous matter and foreign matter content," is an international standard developed by ISO’s Technical Committee ISO/TC 34, Subcommittee SC 7, dedicated to spices, culinary herbs, and condiments. This standard specifies a of whole spices and dehydrated herbs using magnification not exceeding 10 times. The method focuses on identifying and quantifying , encompassing both extraneous and foreign matter that may be present in spices and condiments.
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