GSO 253:1994
Gulf Standard
·
Edition 1
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
GSO 253:1994 Files
Arabic
18 Pages
Current Edition
Reference Language
15.0 OMR
English
12 Pages
Current Edition
12.0 OMR
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 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
GSO CXS 327:2024
CXS 327:2022
Gulf Technical Regulation
Cumin
GSO 2197:2024
Gulf Technical Regulation
Coffee and Coffee Products - Roasted Coffee Beans
GSO 194-1:2024
Gulf Technical Regulation
Wheat Flour
GSO 2786:2024
Gulf Technical Regulation
Cloves, Whole and Ground (Powdered)