ISO 1237:1981
p
ISO 1237:1981
5854
недоступно на русском языке

Тезис

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Establishes the requirements for this product. Describes sampling, methods of test, packing and marking. Annex A covers the determination of loss in mass at 103 degrees centigrade, Annex B the determination of allyl isothiocyanate, Annex C the determination of p-hydroxybenzyl isothiocyanate by means of the colorimetric method, Annex D the determination of p-hydroxybenzyl isothiocyanate by means of the argentimetric method and Annex E includes recommendations concerning storage and transport conditions.


Общая информация 

  •  : Опубликовано
     : 1981-08
  •  : 2
  •  : ISO/TC 34/SC 7 Spices, culinary herbs and condiments
  •  :
    67.220.10 Spices and condiments

Приобрести данный стандарт

ru
Формат Язык
std 1 61 PDF
std 2 61 Бумажный
  • CHF61

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