Dehydrated vegetables. Dehydrated garlic. Determination of volatile organic sulfur compounds.

Main informations

Collections

National standards and national normative documents

Publication date

June 1982

Number of pages

4 p.

Reference

NF V26-006

ICS Codes

67.220.10 Spices and condiments

Classification index

V26-006

Print number

1 - 01/06/1982

International kinship

ISO 5567:1982

Replaced standards (1)

NF V26-006

March 1972

Standard Cancelled

Dehydrated vegetables. Dehydrated garlic. Determination of allyl sulphur.

Standard replaced by (1)

NF V26-006

August 2005

Standard Current

Dehydrated vegetables - Dehydrated garlic - Determination of thiosulfinates by gas chromatography and flame ionisation detection

Le présent document fait partie d'un ensemble de normes décrivant les spécifications des épices. En raison de la diversité des parties de plantes utilisées en tant qu'épices (fruits, graines, fleurs, feuilles, tiges, etc.) il est primordial de disposer d'un éventail correspondant de normes pour contrôler leur qualité. Cette norme décrit les spécifications de l'ail déshydraté et donne, notamment, des indications sur ses propriétés physiques, chimiques, chromatophiques et organoleptiques.

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