ISO 927:2009/Cor 1:2012

Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1

Épices — Détermination de la teneur en matières étrangères — Rectificatif technique 1

General Information

• Status: Published
• Publication Date: 06-Sep-2012
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 6060 - International Standard published
• Due Date: 28-Aug-2015
• Completion Date: 07-Sep-2012

Relations

• Consolidates: ISO 10939:2007 - Ophthalmic instruments — Slit-lamp microscopes
• Effective Date: 06-Jun-2022
• Corrects: ISO 927:2009 - Spices and condiments — Determination of extraneous matter and foreign matter content
• Effective Date: 28-Aug-2021

Standards Content (Sample)

INTERNATIONAL STANDARD ISO 927:2009
TECHNICAL CORRIGENDUM 1

Published 2012-09-15
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION  МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ  ORGANISATION INTERNATIONALE DE NORMALISATION


Spices and condiments — Determination of extraneous matter
and foreign matter content
TECHNICAL CORRIGENDUM 1
Épices — Détermination de la teneur en matières étrangères
RECTIFICATIF TECHNIQUE 1
Technical Corrigendum 1 to ISO 927:2009 was prepared by Technical Committee ISO/TC 34, Food products,
Subcommittee SC 7, Spices, culinary herbs and condiments.

ICS 67.220.10 Ref. No. ISO 927:2009/Cor.1:2012(E)
©  ISO 2012 – All rights reserved
Published in Switzer
...

NORME INTERNATIONALE ISO 927:2009
RECTIFICATIF TECHNIQUE 1
Publié 2012-09-15

INTERNATIONAL ORGANIZATION FOR STANDARDIZATION  МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ  ORGANISATION INTERNATIONALE DE NORMALISATION


Épices — Détermination de la teneur en matières étrangères
RECTIFICATIF TECHNIQUE 1
Spices and condiments — Determination of extraneous matter and foreign matter content
TECHNICAL CORRIGENDUM 1
Le Rectificatif technique 1 à l'ISO 927:2009 a été élaboré par le comité technique ISO/TC 34, Produits
alimentaires, sous-comité SC 7, Épices, herbes aromatiques et condiments.

o
ICS 67.220.10 Réf. n ISO 927:2009/Cor.1:2012(F)
© ISO 2012 – Tous droits réservés
Publié en Suisse

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