GOST ISO 5562-2017 PDF

GOST ISO 5562-2017 Referenced Document

ISO 1208:1982 Spices and condiments; Determination of filth
ISO 2825:1981 Spices and condiments; Preparation of a ground sample for analysis
ISO 3588:1977 Spices and condiments; Determination of degree of fineness of grinding; Hand sieving method (Reference method)
ISO 5566:1982 Turmeric; Determination of colouring power; Spectrophotometric 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 939:1980 Spices and condiments; Determination of moisture content; Entrainment method
ISO 948:1980 Spices and condiments; Sampling

2017 GOST ISO 5562-2017 Spices. Turmeric, whole or ground (powdered). Specification