This document specifies requirements and methods of sampling and testing for ground cassava leaves, which are obtained from the processing of fresh cassava leaves (Manihot esculenta Crantz or Manihot glaziovii) intended for human consumption.

    • sale 15% off
    • Standard
      5 pages
      English language
    • sale 15% off
    • Draft
      5 pages
      English language
    • sale 15% off
    • Draft
      6 pages
      English language

This document specifies the categories of pao cai (salted fermented vegetables) and its requirements, including sensory, physical and chemical, safety, labelling, transport and storage. It also describes the corresponding test methods. This document does not apply to kimchi.

    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 15% off
    • Draft
      4 pages
      English language
    • sale 15% off
    • Draft
      5 pages
      English language

This document specifies requirements and test methods for fresh artichokes, including their hearts and bottoms, of the following groups: — cynara cardunculus Scolymus Group; — cynara cardunculus Cardoon Group, syn. C. cardunculus var. altilis DC. It does not apply to processed artichokes.

    • sale 15% off
    • Standard
      7 pages
      English language
    • sale 15% off
    • Draft
      7 pages
      English language

This document specifies requirements and test methods for fresh asparagus shoots of commercial varieties of asparagus grown from Asparagus officinalis L., of the Liliaceae family, offered to consumers after preparation and packaging. This document is applicable to all asparagus except green and violet/green asparagus with a diameter less than 3 mm and white and violet asparagus with a diameter less than 8 mm, packed in uniform bundles or unit packages. This document does not apply to processed a...view more

    • sale 15% off
    • Standard
      8 pages
      English language
    • sale 15% off
    • Draft
      8 pages
      English language

This document specifies requirements and test methods for the fresh cornelian fruit of the tree Cornus mas L. It does not apply to processed cornelian cherries.

    • sale 15% off
    • Standard
      6 pages
      English language
    • sale 15% off
    • Standard
      6 pages
      English language

This document specifies requirements and test methods for priests (caper). It includes requirements for caper buds.

    • sale 15% off
    • Standard
      6 pages
      English language
    • sale 15% off
    • Standard
      6 pages
      English language

This document specifies the conditions required for good keeping of the following groups of citrus fruits during their storage with or without refrigeration, in stores or in various transport equipment (such as containers, railway cars, trucks or ships): — oranges: Citrus sinensis (Linnaeus) Osbeck; — mandarins: Citrus reticulata Blanco; — lemons: Citrus limon (Linnaeus) N. L. Burman; — grapefruits: Citrus paradisi Macfadyen; — limes: — Citrus aurantifolia (Christmann) Swingle; — Citrus latifoli...view more

    • sale 10% off
    • Standard
      22 pages
      English language
    • e-Library read for
      1 day
    • sale 10% off
    • Standard
      22 pages
      English language
    • e-Library read for
      1 day
    • sale 15% off
    • Standard
      17 pages
      English language

ISO 5519:2008 specifies a method for extracting the sorbic acid present in fruits, vegetables and derived products, and two techniques for determining the sorbic acid extracted.

    • sale 15% off
    • Standard
      9 pages
      English language
    • sale 10% off
    • Standard
      14 pages
      English language
    • e-Library read for
      1 day

ISO 22855:2008 specifies a method using high-performance liquid chromatography for the determination of the concentration of benzoic and sorbic acids in fruit and vegetable juices.

    • sale 15% off
    • Standard
      10 pages
      English language
    • sale 15% off
    • Draft
      4 pages
      English language
    • sale 15% off
    • Draft
      5 pages
      English language
    • sale 15% off
    • Draft
      4 pages
      English language

ISO 5518:2007 specifies a method for determining the benzoic acid content of fruits, vegetables and derived products. As chlorobenzoic acids are resistant to oxidation, the method cannot be applied in the presence of p-chlorobenzoic acid, as the absorption spectrum of this acid is close to that of benzoic acid. Neither can it be used in the presence of cinnamic acid, which is transformed into benzoic acid by chromic acid oxidation.

    • sale 15% off
    • Standard
      5 pages
      English language
    • sale 10% off
    • Standard
      9 pages
      English language
    • e-Library read for
      1 day

ISO 23391:2006 specifies requirements and test methods for dried rosehips obtained from the fruits of the rosehips shrub (Rosa canina L.) destined for human consumption.

    • sale 15% off
    • Standard
      10 pages
      English language

ISO 23392:2006 specifies a method for the determination of the alcohol-insoluble solids content of fresh or quick-frozen peas and maize, as well as whole kernel maize.

    • sale 15% off
    • Standard
      4 pages
      English language

ISO 23393:2006 specifies requirements and test methods for pomegranate fruit of the tree Punica granatum (L.) destined for human consumption.

    • sale 15% off
    • Standard
      10 pages
      English language

ISO 23394:2006 specifies requirements and test methods for dried oleaster obtained from the fruits of the tree Eleagnus angustifolia L. destined for human consumption.

    • sale 15% off
    • Standard
      11 pages
      English language

ISO 6561-1:2005 specifies a graphite furnace atomic absorption spectrometric method for the determination of the cadmium content of fruits, vegetables and derived products.

    • sale 15% off
    • Standard
      5 pages
      English language
    • sale 10% off
    • Standard
      8 pages
      English language
    • e-Library read for
      1 day

ISO 6561-2:2005 specifies an atomic absorption spectrometric method for the determination of the cadmium content of fruits, vegetables and derived products.

    • sale 15% off
    • Standard
      6 pages
      English language
    • sale 10% off
    • Standard
      9 pages
      English language
    • e-Library read for
      1 day

ISO 17239:2004 specifies a hydride generation atomic absorption spectrometric method for the determination of the arsenic content of fruits, vegetables and derived products.

    • sale 15% off
    • Standard
      10 pages
      English language

ISO 17240:2004 specifies an atomic absorption spectrometric method for the determination of the tin content of fruit and vegetable products in the concentration range 10 mg/kg to 500 mg/kg. It is a rapid method, especially suitable for routine determinations of tin in canned fruits and vegetables contaminated with tin which has migrated from the can. The method can be applied with the prescribed amount of sample to products with a maximum total dry matter content of 30 %. Products with higher co...view more

    • sale 15% off
    • Standard
      5 pages
      English language

ISO 2173:2003 specifies a refractometric method for the determination of the soluble solids in fruit and vegetable products. This method is particularly applicable to thick products, to products containing suspended matter, and to products rich in sugar. If the products contain other dissolved substances, the results will be only approximate; nevertheless, for convenience the result obtained by this method can be considered conventionally as the soluble solids content.

    • sale 15% off
    • Standard
      8 pages
      English language
    • sale 10% off
    • Standard
      11 pages
      English language
    • e-Library read for
      1 day

ISO 763:2003 specifies a method for the determination of the hydrochloric-acid-insoluble ash yielded by fruit and vegetable products. The method serves for the determination of siliceous impurities, together with the silica endogenous to the plant.

    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 10% off
    • Standard
      7 pages
      English language
    • e-Library read for
      1 day

ISO 762:2003 specifies a method for the determination of the mineral impurities content (impurities generally originating from the soil) of fruit and vegetable products.

    • sale 15% off
    • Standard
      5 pages
      English language
    • sale 10% off
    • Standard
      8 pages
      English language
    • e-Library read for
      1 day

This International Standard specifies requirements for dried sour cherries, obtained from fruits of the sour cherry tree (Prunus cerasus L.) for human consumption.

    • sale 15% off
    • Standard
      7 pages
      French language
    • sale 15% off
    • Standard
      7 pages
      English language
    • sale 10% off
    • Standard
      7 pages
      English language
    • e-Library read for
      1 day
    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 10% off
    • Standard
      4 pages
      English language
    • e-Library read for
      1 day
    • sale 15% off
    • Standard
      6 pages
      English language
    • sale 10% off
    • Standard
      6 pages
      English language
    • e-Library read for
      1 day
    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 10% off
    • Standard
      4 pages
      English language
    • e-Library read for
      1 day
    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 10% off
    • Standard
      4 pages
      English language
    • e-Library read for
      1 day

Gives guidance on conditions for the storage and refrigerated transport of cucumbers (Cucumis sativus L.), intended either for direct consumption or for industrial processing.

    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 10% off
    • Standard
      4 pages
      English language
    • e-Library read for
      1 day

Gives a guidance on conditions for the cold storage of apples (Malus communis L.). Cancels and replaces the first edition, which has been technically revised.

    • sale 15% off
    • Standard
      8 pages
      English language
    • sale 10% off
    • Standard
      8 pages
      English language
    • e-Library read for
      1 day

Specifies requirements and test methods for dried pears from fruits of the species Pyrus communis. Cancels and replaces the first edition, which has been technically revised.

    • sale 15% off
    • Standard
      10 pages
      English language
    • sale 15% off
    • Standard
      11 pages
      French language
    • sale 15% off
    • Standard
      11 pages
      French language
    • sale 10% off
    • Standard
      11 pages
      English language
    • e-Library read for
      1 day

Gives a second list of botanical names of vegetable plants together with the common names in Englisch und French. Cancels and replaces the first edition, which has been technically revised.

    • sale 10% off
    • Standard
      5 pages
      English and French language
    • e-Library read for
      1 day

Specifies requirements and test methods for dried peaches from fruits of the species Prunus persica. Cancels and replaces the first edition, which has been technically revised.

    • sale 15% off
    • Standard
      10 pages
      French language
    • sale 15% off
    • Standard
      10 pages
      English language
    • sale 15% off
    • Standard
      10 pages
      French language
    • sale 10% off
    • Standard
      11 pages
      English language
    • e-Library read for
      1 day

Gives guidance on conditions for cold storage and refrigerated transport of fresh root vegetables. Applies only to stemless root vegetables intended for long-term storage in large-capacity warehouses, or refrigerated transport. Applies to black radish, blackroot, carrot, horseradish, parsley, red beetroot and similar root crops.

    • sale 15% off
    • Standard
      2 pages
      English language
    • sale 10% off
    • Standard
      2 pages
      English language
    • e-Library read for
      1 day

Cancels and replaces the first edition (1983). Gives guidance on conditions for cold storage for the successful keeping of garlic intended for consumption in the fresh state.

    • sale 15% off
    • Standard
      2 pages
      English language
    • sale 10% off
    • Standard
      2 pages
      English language
    • e-Library read for
      1 day

Specifies a flame atomic absorption spectrometric method for the determination of the copper content of fruits, vegetables and derived products.

    • sale 15% off
    • Standard
      5 pages
      French language
    • sale 15% off
    • Standard
      5 pages
      French language
    • sale 15% off
    • Standard
      5 pages
      English language

The document contains definitions of relevant terms. Then specification of general requirements and of specific requirements, as grading, odour, taste, freedom from insects, moulds, etc., extraneous matter, colour, moisture content, sulfur dioxide content; further description of sampling, of methods of test, of packing and marking. Methods of test are specified in annexes A, B and C respectively.

    • sale 15% off
    • Standard
      10 pages
      English language
    • sale 15% off
    • Standard
      10 pages
      French language
    • sale 15% off
    • Standard
      10 pages
      French language
    • sale 10% off
    • Standard
      10 pages
      English language
    • e-Library read for
      1 day

Gives guidance on the operations to be carried out before and the conditions to be met during the cold storage and refrigerated transport of melons (Cucumis melo L.): harvesting, quality, packing, pre-cooling, optimum conditions during refrigerated transport and cold storage, operations to be carried out during storage, duration of storage. Applies to early, mid- and late-ripening cultivars of melons.

    • sale 15% off
    • Standard
      2 pages
      French language
    • sale 15% off
    • Standard
      2 pages
      French language
    • sale 15% off
    • Standard
      2 pages
      English language
    • sale 10% off
    • Standard
      2 pages
      English language
    • e-Library read for
      1 day

Gives guidance on conditions for the successful storage of the more usual varieties of mangoes (Mangifera indica Linnaeus), for fresh consumption and for processing into various products: conditions for harvesting and putting into store, quality conditions for storage, treatments before storage, putting into store, method of storage, optimum storage conditions, refrigerated storage.

    • sale 15% off
    • Standard
      3 pages
      English language
    • sale 15% off
    • Standard
      3 pages
      French language
    • sale 15% off
    • Standard
      3 pages
      French language
    • sale 10% off
    • Standard
      3 pages
      English language
    • e-Library read for
      1 day

Gives guidance on conditions for the successful cold storage of varieties of pears (Pyrus communis Linnaeus) up to their use in the fresh state: conditions for harvesting and storage, optimum storage conditions, controlled-atmosphere storage, storage in plastic packages.

    • sale 15% off
    • Standard
      8 pages
      English language
    • sale 10% off
    • Standard
      8 pages
      English language
    • e-Library read for
      1 day

Gives guidance on conditions for the successful cold storage and long-distance refrigerated transport of green (snap) beans belonging to the species Phaseolus vulgaris L. and Phaseolus coccineus L., intended for direct consumption or industrial processing: harvesting, characteristics for storage, packing, optimum storage and transport conditions, storage life, means of transport, transport vehicle and loading.

    • sale 10% off
    • Standard
      2 pages
      English language
    • e-Library read for
      1 day

Description for the successful keeping, with or without the aid of artificial cooling, of ananas.

    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 15% off
    • Standard
      4 pages
      French language
    • sale 15% off
    • Standard
      4 pages
      French language
    • sale 10% off
    • Standard
      4 pages
      English language
    • e-Library read for
      1 day

The principle of the method specified is extraction of patulin from a test portion using ethyl acetate followed by partitioning of the extract with aqueous sodium carbonate solution, qualitative and quantitative determination of the patulin content by means of high-performance liquid chromatography using an ultraviolet detector. The limit of detection is 10 µg/l, based on 5 ml of ready-to-drink apple juice.

    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 15% off
    • Standard
      4 pages
      French language
    • sale 15% off
    • Standard
      4 pages
      French language
    • sale 10% off
    • Standard
      4 pages
      English language
    • e-Library read for
      1 day

The principle of the method specified is extraction of patulin in a mixture of ethyl acetate and chloroform (3:2 by volume), filtration of the extract on a silica-gel column and qualitative and quantitative determination by means of two-directional thin-layer chromatography. The spots are developed using a 3-methyl-2-benzothiazoline hydrazone (MBTH) hydrochloride solution. The limit of detection is 25 µg/l, based on 50 ml of ready-to-drink apple juice. The more precise method of analysis is HPLC...view more

    • sale 15% off
    • Standard
      5 pages
      English language
    • sale 15% off
    • Standard
      5 pages
      French language
    • sale 15% off
    • Standard
      5 pages
      French language

Specifies two routine methods: method A is for the determination in products having fat content of less than or equal to 5 % (m/m), method B for products having a fat content of more than 5 % (m/m), the limit of 5 % being arbitrary.

    • sale 15% off
    • Standard
      4 pages
      English language
    • sale 15% off
    • Standard
      4 pages
      French language
    • sale 15% off
    • Standard
      4 pages
      French language
    • sale 10% off
    • Standard
      6 pages
      English language
    • e-Library read for
      1 day

Specifies a potentiometric method of measuring the pH. Describes the principle, the preparation of the test sample, the test procedure, the expression of results, and the contents of the test report. This second edition cancels and replaces the first edition (1975).

    • sale 15% off
    • Standard
      3 pages
      French language
    • sale 15% off
    • Standard
      3 pages
      French language
    • sale 15% off
    • Standard
      2 pages
      English language
    • sale 10% off
    • Standard
      4 pages
      English language
    • e-Library read for
      1 day

Does not apply to roasted, salted or any other type of processed pine nuts, or to pine nuts obtained by burning of the cones. Annexes A, B and C form an integral part of this standard.

    • sale 15% off
    • Standard
      7 pages
      English language
    • sale 15% off
    • Standard
      7 pages
      French language
    • sale 15% off
    • Standard
      7 pages
      French language

Gives guidance on the operations to be carried out before and the conditions to be met during the cold storage and transport. This second edition cancels and replaces the first edition (1981). Annex A is for information only.

    • sale 15% off
    • Standard
      3 pages
      English language
    • sale 15% off
    • Standard
      3 pages
      French language
    • sale 15% off
    • Standard
      3 pages
      French language
    • sale 10% off
    • Standard
      3 pages
      English language
    • e-Library read for
      1 day
    • sale 15% off
    • Standard
      6 pages
      English language
    • sale 15% off
    • Standard
      6 pages
      French language
    • sale 15% off
    • Standard
      6 pages
      French language
    • sale 10% off
    • Standard
      8 pages
      English language
    • e-Library read for
      1 day
    • sale 15% off
    • Standard
      3 pages
      English language
    • sale 15% off
    • Standard
      3 pages
      French language
    • sale 15% off
    • Standard
      3 pages
      French language
    • sale 10% off
    • Standard
      3 pages
      English language
    • e-Library read for
      1 day