Spices and condiments. Preparation of a ground sample for analysis
Spices and condiments. Preparation of a ground sample for analysis
This site uses cookies and visit counters for operation and statistics. Privacy policy
1 Scope This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948 . This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.
Mentioned in the description and other BS standards
