Your cart is currently empty!

ISO 7928:1991
ISO 7928:1991 Savory – Specification – Part 2: Summer savory (Satureja hortensis Linnaeus)
CDN $115.00
SKU: 0c9156f7b420
Category: ICS:67.220.10
Description
Specifies the requirements of winter savory in the form of sprigs, and whole or broken leaves. Does not apply to summer savory. Annexes A (recommendations to storage and transport conditions) and B are for information only.
Edition
1
Published Date
1991-11-21
Status
PUBLISHED
Pages
7
Format 
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment

Abstract
Specifies the requirements of winter savory in the form of sprigs, and whole or broken leaves. Does not apply to summer savory. Annexes A (recommendations to storage and transport conditions) and B are for information only.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 2825:1981 Spices and condiments – Preparation of a ground sample for analysis
0 out of 5CDN $76.00 Add to cart -
ISO 1108:1992 Spices and condiments – Determination of non-volatile ether extract
0 out of 5CDN $76.00 Add to cart -
ISO 7927:2023 Spices and condiments – Fennel seed, whole or ground – Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
0 out of 5CDN $76.00 Add to cart -
ISO 6539:2014 Cinnamon (Cinnamomum zeylanicum Blume) – Specification
0 out of 5CDN $115.00 Add to cart