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Chinese National Standards
中華民國國家標準
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CNS 8049 Standard english version summary

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CNS Chinese National Standard General No. CNS8049
Classified No. N5188
Spices and condiments βˆ’ Curry powder
ι¦™θΎ›ζ–™εŠθͺΏε‘³ζ–™οΌε’–哩粉
Date of Approval
Bureau of Standards, Metrology and Inspection Date of Revision
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CNS Standard Code CNS 8049
CNS Standard English Title Spices and condiments βˆ’ Curry powder
CNS Standard Chinese Title ι¦™θΎ›ζ–™εŠθͺΏε‘³ζ–™οΌε’–哩粉
CNS Standard Classified No. N5188 - Agriculture, Food
CNS Standard Status Status:Current; Latest date:06/10/2015 Confirmed date:11/12/2020
Chinese Version Pages 12
Chinese Version Price $***.00 USD
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  • Relational CNS standards of CNS 8049     Keyword: Spices condiments βˆ’ Curry powder ...
  • Standard  Code
  • Standard Title
  • CNS 8048:2019
  • Spices and condiments – Nomenclature
  • CNS 8049:2020
  • Spices and condiments βˆ’ Curry powder
  • CNS 8050:2021
  • Method of test for spices and condiments – Determination of scoville index in chillies
  • CNS 7070:2020
  • Method of test for spices and condiments – Determination of moisture content – Entrainment method
  • CNS 7921:2020
  • Method of test for spices and condiments – Determination of acid-insoluble ash
  • CNS 7920:2018
  • Spices and Condiments Determination of Water - Inzoluble Ash
  • CNS 5929:2021
  • Method of test for spices and condiments – Determination of extraneous matter and foreign matter content
  • CNS 8051:2020
  • Method of test for spices and condiments – Determination of degree of fineness of grinding – Hand sieving method
  • CNS 7922:2020
  • Method of test for spices and condiments – Determination of non-volatile ether extract
  • CNS 8734:2020
  • Spices and condiments βˆ’ Chillies and capsicums, whole or ground (powdered)
  • CNS 6502:2020
  • Method of test for spices and condiments – Determination of cold water-soluble extract
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