OS GSO 253:1994
GSO 253:1994
Omani Standard
Current Edition
·
Approved on
16 November 1994
METHODS OF TEST FOR SPICES AND CONDIMENTS - SECOND PART: MICROSCOPIC EXAMINATION, DETERMINATION OF EXTRACTABLE COLOUR, CALCIUM, ALLYL ISOTHIOCYANATE, P-HYDROXYBENZYL ISOTHIOCYANATE, TANNINS, METALLIC ELEMENTS AND ACIDITY
OS GSO 253:1994 Files
Arabic
18 Pages
Current Edition
Reference Language
OMR
15.0
English
12 Pages
Current Edition
OMR
12.0
OS GSO 253:1994 Scope
This standard is concerned with the following methods of test for spices and condiments:
– Microscopic examination.
– Determination of extractable colour.
– Determination of calcium.
– Determination of allyl isothiocyanate.
– Determination of P-hydroxybenzyl isothiocyanate.
– Determination of tannins.
– Detern-dnation of the following metallic elements: Lead - Arsenic - Copper.
– Determination of acidity.
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 9:2022
GSO 9:2022
Omani Standard
Labeling of prepackaged food stuffs
GSO 9:2022
Gulf Technical Regulation
Labeling of prepackaged food stuffs
Recently Published from Food and Agriculture Sector
GSO 2850:2026
Gulf Standard
Complete chicken feed
GSO 2849:2026
Gulf Standard
Compound Feed for Livestock
GSO ISO 13720:2026
ISO 13720:2010
Gulf Standard
Meat and meat products — Enumeration of presumptive Pseudomonas spp.
GSO ISO 22002-6:2026
ISO 22002-6:2025
Gulf Standard
Prerequisite programmes on food safety — Part 6: Feed and animal food production