Especias. Azafrán (Crocus Sativus L.). Parte 2: Métodos de análisis.
Spices. Saffron(Crocus Sativus L.). Part 2: Test methods.
Épices. Safran (Crocus sativus L.). Partie 2: Méthodes d'essai.
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67.220.10 / Spices and condiments
CTN 34/SC 8 - Spices, culinary herbs and condiments
Corrects: UNE-ISO 3632-2:2011
This standard is available in:
Print and digital format
Spanish
