This standard was last reviewed and confirmed in 2018.
Therefore this version remains current.
Abstract
PreviewEstablishes 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.
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Status: PublishedPublication date: 1981-08
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Edition: 2Number of pages: 11
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- ICS :
- 67.220.10 Spices and condiments
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en
| Format | Language | |
|---|---|---|
| std 1 61 | ||
| std 2 61 | Paper |
- CHF61
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