This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
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.
Status : PublishedPublication date : 1981-08
Edition : 2Number of pages : 11
Technical Committee:Spices, culinary herbs and condiments
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