{"id":364970,"date":"2024-10-20T01:52:58","date_gmt":"2024-10-20T01:52:58","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-240902021\/"},"modified":"2024-10-26T03:01:57","modified_gmt":"2024-10-26T03:01:57","slug":"bs-iso-240902021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-240902021\/","title":{"rendered":"BS ISO 24090:2021"},"content":{"rendered":"
This document specifies requirements and test methods for the dried barberry fruit of the Berberis vulgaris<\/i> L. tree.<\/p>\n
It is applicable to dried red barberries only.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 4 Description 5 Classification and requirements 5.1 Classification 5.1.1 Groups 5.1.2 Classes 5.2 Requirements 5.2.1 General requirements <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 5.3 Tolerances 5.3.1 Group tolerances 5.3.2 Size tolerances 6 Sampling 7 Test methods 7.1 General 7.2 Visual examination <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 7.3 Determination of total ash 7.4 Determination of ash insoluble in hydrochloric acid 7.5 Determination of moisture content 8 Packaging and labelling 8.1 Packaging 8.2 Labelling 9 Storage and transport <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Dried barberry. Specification and test methods<\/b><\/p>\n |