UNI 11382 : 2010
Current
The latest, up-to-date edition.
ACACIA HONEY (ROBINIA PSEUDACACIA L.) - DEFINITION, REQUIREMENTS AND METHODS OF ANALYSIS
23-09-2010
0 INTRODUZIONE
1 SCOPO E CAMPO DI APPLICAZIONE
2 RIFERIMENTI NORMATIVI
3 TERMINI E DEFINIZIONI
4 REQUISITI CARATTERIZZANTI
5 REQUISITI AGGIUNTIVI
6 METODI DI ANALISI
APPENDICE A (informativa) - ORIGINE DEI DATI
APPENDICE B (informativa) - MIELE - DETERMINAZIONE DEL COLORE
APPENDICE C (informativa) - TERMINI RELATIVI AI REQUISITI
SENSORIALI
BIBLIOGRAFIA
This standard specifies the sensory, chemico-physical and microscopical characteristics of Acacia honey (Robinia pseudacacia L.).
| Committee |
CT 3
|
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| UNI 11029 : 2003 | HONEY - DETERMINATION OF PH, FREE ACIDITY, LACTONES AND TOTAL ACIDITY |
| UNI 11299 : 2008 | HONEY - MICROSCOPICAL OR MELISSOPALYNOLOGICAL ANALYSIS |
| UNI 11028 : 2003 | HONEY - DETERMINATION OF DIASTASIC ACTIVITY |
| UNI 11027 : 2003 | HONEY - DETERMINATION OF SUGARS |
| UNI 11026 : 2003 | HONEY - DETERMINATION OF ELECTRICAL CONDUCTIVITY |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| UNI 10936 : 2001 | HONEY - PROCEDURE FOR THE SAMPLE PREPARATION FOR CHEMICAL, CHEMICAL-PHYSICAL AND MELISSOPALYNOLOGICAL ANALYSIS |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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