ISO 6576:2004
Current
Current
The latest, up-to-date edition.
Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification
Available format(s)
PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
07-13-2004
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ISO 6576:2004 specifies requirements for whole and ground leaves of laurel (Laurus nobilis L.) for wholesale purposes.
Recommendations relating to storage and transport conditions are given for information.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO/DIS 6576 (07/2004)
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| BS ISO 6576:2004 | Identical |
| UNE-ISO 6576:2011 | Identical |
| NEN ISO 6576 : 2004 | Identical |
| SAC GB/T 30387 : 2013 | Identical |
| NFV 32 135 : 2002 | Identical |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| 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) |
| ISO 927:2009 | Spices and condiments Determination of extraneous matter and foreign matter content |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 939:1980 | Spices and condiments Determination of moisture content Entrainment method |
| ISO 2825:1981 | Spices and condiments — Preparation of a ground sample for analysis |
| ISO 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
| ISO 5498:1981 | Agricultural food products Determination of crude fibre content General method |
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