Найдено: 27
Overview ISO 5565-2:1999, "Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 2: Test methods", specifies analytical methods for the determination of key quality parameters in vanilla pods and powder…
Overview SIST ISO 5565-1:2000 is an international standard specifying quality and presentation requirements for Vanilla fragrans (Salisbury) Ames, commonly known as vanilla. This standard, published…
Overview SIST ISO 5560:1998 - Dehydrated Garlic (Allium sativum L.) - Specification establishes international requirements for dehydrated garlic intended for human consumption. Developed by the Inter…
Overview ISO 5567:1982 specifies a laboratory method for the determination of volatile organic sulphur compounds in dehydrated garlic. The procedure isolates sulphur volatiles by maceration in an aqu…
Overview SIST ISO 5564:1997 sets out an internationally recognized method for the determination of piperine content in black pepper and white pepper, whether whole or ground. Developed by the Interna…
Overview SIST ISO 5561:1997 is an international standard established by the International Organization for Standardization (ISO) that specifies the requirements for whole black caraway and blond cara…
Overview SIST ISO 5566:1997 - Turmeric: Determination of Colouring Power by Spectrophotometric Method establishes a standardized procedure for assessing the colouring power of turmeric using spectrop…
Overview SIST ISO 5563:1997 establishes the international specification for dried peppermint (Mentha piperita Linnaeus), covering the quality requirements, sampling, testing methods, packing, and lab…
Overview SIST ISO 5562:1997, titled Turmeric, whole or ground (powdered) -- Specification, defines the quality requirements and testing methods for turmeric (Curcuma longa L.), whether in whole or po…
What is ISO 556 about? ISO 556 specifies a method for the determination of the mechanical strength of coke having a particle size greater than 20 mm. ISO 556 specifies test procedure and test results…
Overview ISO 5564:1982 sets out an internationally recognized method for the determination of piperine content in black pepper and white pepper, whether whole or ground. Developed by the Internationa…
Overview ISO 556:2020 specifies a standardized laboratory method for the determination of the mechanical strength of coke with particle sizes greater than 20 mm. The document defines two complementar…
Overview ISO 5563:1984 establishes the international specification for dried peppermint (Mentha piperita Linnaeus), covering the quality requirements, sampling, testing methods, packing, and labeling…
Overview ISO 5560:1997 - "Dehydrated garlic (Allium sativum L.) - Specification" is an international standard that defines quality, sensory and testing requirements for dehydrated garlic products. It…
Overview ISO 5565-1:1999 is an international standard specifying quality and presentation requirements for Vanilla fragrans (Salisbury) Ames, commonly known as vanilla. This standard, published by th…
Overview ISO 5566:1982 specifies a standardized spectrophotometric method to determine the colouring power of turmeric. The procedure quantifies curcuminoid content and expresses the result as curcum…
Overview ISO 5562:1983 specifies quality, testing, packing and marking requirements for turmeric, whole or ground (powdered). The standard covers sensory attributes (odour, flavour), freedom from con…
Overview ISO 5561:1990 is an international standard established by the International Organization for Standardization (ISO) that specifies the requirements for whole black caraway and blond caraway (…