Contains information on the apparatus required, constitution of lots, the method of taking increments, bulk samples, laboratory samples, packing and labelling of samples, storage and despatch of samples, and the data to be included in the sampling report.
Status: PublishedPublication date: 1980-02
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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|std 1 40|
|std 2 40||Paper|