The document contains definitions of relevant terms. Then specification of general requirements and of specific requirements, as grading, odour, taste, freedom from insects, moulds, etc., extraneous matter, colour, moisture content, sulfur dioxide content; further description of sampling, of methods of test, of packing and marking. Methods of test are specified in annexes A, B and C respectively.
Status: PublishedPublication date: 1994-09
Edition: 2Number of pages: 10
Technical Committee: ISO/TC 34/SC 3 Fruits and vegetables and their derived products
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|std 1 61|
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