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Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 1981-08
  • Edition : 2
    Number of pages : 11
  • Technical Committee
    :
    ISO/TC 34/SC 7
    Spices, culinary herbs and condiments
  • ICS :
    67.220.10
    Spices and condiments

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  • CHF58

Life cycle

A standard is reviewed every 5 years



Revisions / Corrigenda

  • Now confirmed
    ISO 1237:1981

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