This document gives guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before processing and packaging.
Status: PublishedPublication date: 2019-11
Edition: 1Number of pages: 6
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
- ICS :
- 67.220.10 Spices and condiments
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|std 1 40||PDF + ePub|
|std 2 40||Paper|
ISO 21983:2019Stage: 60.60
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