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