GOST ISO 927-2014
ГОСТ ISO 927-2014
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Spices and condiments. Determination of extraneous matter and foreign matter content
Пряности и приправы. Определение содержания примесей и посторонних веществ
Status: Effective - Supersedes. IUS 10-2015
This standard applies to spices and seasonings and establishes a general method for determining the content of particulate impurities and foreign substances upon visual inspection with the naked eye or with a 10-fold increase
Настоящий стандарт распространяется на пряности и приправы и устанавливает общий метод определения содержания в них макрочастиц примесей и посторонних веществ при визуальном осмотре невооруженным глазом или с 10-кратным увеличением
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
8/14/2014
SKU: RUSS139796
The Product is Contained in the Following Classifiers:
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.7 Tea industry products, food concentrates and enzymes »
ISO classifier »
67 PRODUCTION OF FOOD »
67.220 Spices and seasonings. Nutritional supplements »
67.220.10 Spices and seasonings »
National standards »
67 PRODUCTION OF FOOD »
67.220 Spices and seasonings. Nutritional supplements »
67.220.10 Spices and seasonings »
As a Replacement Of:
GOST 28877-90: Spices and condiments. Determination of foreign matters
The Document References:
GOST 28876-90: Spices and condiments. Sampling
The Document is Referenced By:
GOST ISO 1003-2016: Spices. Ginger (Zingiber officinal Roscoe). Specification
GOST ISO 2254-2016: Spices. Cloves whole and ground (powdery). Specification
GOST ISO 5561-2015: Black and blond caraway, whole. Specification
GOST ISO 5562-2017: Pryanosti. Kurkuma tselaya i molotaya (poroshkoobraznaya). Tehnicheskie usloviya
GOST ISO 6539-2016: Spices. Cinnamon (Cinnamomum zeylanicum Blume). Specification
GOST ISO 973-2016: Spices. Pimento (allspice) [Pimenta dioica (L.) Merr.] whole or ground. Specification
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