OS GSO 1350:2002
GSO 1350:2002
Omani Standard
Current Edition
·
Approved on
01 May 2024
Spices and Condiments - Determination of Calcium.
OS GSO 1350:2002 Files
Arabic
3 Pages
Current Edition
Reference Language
7.0 OMR
English
3 Pages
Current Edition
7.0 OMR
OS GSO 1350:2002 Scope
SPICES AND CONDIMENTS –
DETERMINATION OF CALCIUM
Calcium content: The content of substances, expressed as a percentage by mass as calcium oxide, determined under the conditions specified in this GSO standard.
Best Sellers From Food and Agriculture Sector
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 150-2:2013
GSO 150-2:2013
Omani Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 2055-1:2015
GSO 2055-1:2015
Omani Standard
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
Recently Published from Food and Agriculture Sector
OS GSO 184:1994
GSO 184:1994
Omani Standard
Method of test for domes ic pressure cookers.
OS GSO 842:1997
ISO 7954:1987
Omani Standard
MICROBIOLOGY - GENERAL GUIDANCE
FOR ENUMERATION OF YEASTS
AND MOULDS - COLONY COUNT TECHNIQUE AT 25 °C
OS GSO ISO 3594:1994
ISO 3594:1976
Omani Standard
MILK FAT - DETECTION OF
VEGETABLE FAT BY GAS-LIQUID
CHROMATOGRAPHY OF STEROLS
(REFERENCE METHOD)
GSO 2810:2025
Gulf Technical Regulation
Declaration of Food Allergens on Prepackaged Food Labels