Superseded
Standard
Historical
BS ISO 3632-1:2011
Spices. Saffron (Crocus sativus L.) Specification
Preview
Summary
Spices;Chemical composition;Purity;Saffron;Taste;Seasonings;Colour;Food products;Grades (quality);Marking
Technical characteristics
| Publisher | British Standards Institution (BSI) |
| Publication Date | 09/30/2011 |
| Cancellation Date | 07/16/2025 |
| Page Count | 18 |
| Themes | Marking |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
No products.
Previous versions
30/09/2011
Superseded
Historical