GOST ISO 5561-2015
Black and blond caraway, whole. Specification

Standard No.

GOST ISO 5561-2015

Release Date

2015

Published By

RU-GOST R

Latest

GOST ISO 5561-2015

GOST ISO 5561-2015 Referenced Document

• 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 927:2009 Spices and condiments - Determination of extraneous matter and foreign matter content
• ISO 928:1997 Spices and condiments - Determination of total ash
• ISO 930:1997 Spices and condiments - Determination of acid-insoluble ash
• ISO 948:1980 Spices and condiments; Sampling

GOST ISO 5561-2015 history

• 2015 GOST ISO 5561-2015 Black and blond caraway, whole. Specification