ISO 2255:1996
Current
Current
The latest, up-to-date edition.
Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
04-18-1996
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Specifies the requirements for coriander (Coriandrum sativum L.), in the whole and ground (powdered) forms. Recommendations relating to storage and transport conditions are given in annex A.
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
4
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| UNE-ISO 2255:2010 | Identical |
| NEN ISO 2255 : 1996 | Identical |
| NF ISO 2255 : 1996 | Identical |
| UNI EN ISO 676 : 2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| BS 7087-6:1996 | Herbs and spices ready for food use Specification for coriander seeds (whole and ground) |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| BS 7087-6:1990 | Herbs and spices ready for food use Specification for coriander seeds (whole and ground) |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
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