{"id":401855,"date":"2024-10-20T04:58:24","date_gmt":"2024-10-20T04:58:24","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-240522022\/"},"modified":"2024-10-26T08:48:44","modified_gmt":"2024-10-26T08:48:44","slug":"bs-iso-240522022","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-240522022\/","title":{"rendered":"BS ISO 24052:2022"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 4 Requirements 4.1 Odour and flavour 4.2 Colour 4.3 Fineness of dried sumac 4.4 Physical and chemical requirements 5 Sampling 6 Method of test 7 Packaging and marketing 7.1 Packaging 7.2 Marking <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | Annex A (informative) Recommendations relating to storage and transport conditions <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | Annex B (normative) Detection and identification of artificial, water-soluble acidic colorants \u2014 Thin layer chromatography method (TLCM) <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Spices and condiments. Dried sumac. Specification<\/b><\/p>\n |