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Classification: adopted Iso Standards

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CODE	TITLE	GROUP	CLASSIFICATION	PRICE
RS ISO 6571: 2008	Spices and condiments — Determination of volatile oil content (hydro distillation method)	Food technology	ADOPTED ISO STANDARDS	^RWF13,500	View Details
RS ISO 2825: 1981	Spices and condiments — Preparation of ground sample for analysis	Food technology	ADOPTED ISO STANDARDS	^RWF1,500	View Details
RS ISO 1108: 1992	Spices and condiments — Determination of non-volatile oil ether extract	Food technology	ADOPTED ISO STANDARDS	^RWF3,000	View Details
RS ISO 939: 1980	Spices and condiments — Determination of moisture content Entrainment method	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 930: 1997	Spices and condiments — Determination of acid insoluble ash	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 928: 1997	Spices and condiments — Determination of total ash	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 927: 2009	Spices and condiments — Determination of extraneous matter and foreign matter content	Food technology	ADOPTED ISO STANDARDS	^RWF9,000	View Details
RS ISO 7952: 1994	Fruits and Vegetables — Determination of Copper Content —Method using Flame Atomic Absorption Spectrometry	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 763: 2003	Fruits and Vegetables — Determination of Ash Insoluble in Hydrochloric Acid	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 762: 2003	Fruits and Vegetables — Determination of Mineral Impurities	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 7563: 1998	Fresh fruits and vegetables — Vocabulary	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 7558: 1998	Guide to the prepackaging of fresh fruits and vegetables	Food technology	ADOPTED ISO STANDARDS	^RWF9,000	View Details
RS ISO 751: 1998	Fruits and Vegetables — Determination of Water insoluble solids content	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 750: 1998	Fruits and Vegetables — Determination of Titratable Acidity	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 6637: 1984	Fruits and Vegetables—Determination of Mercury Content —Flameless Atomic Absorption Method	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 6636-2: 1981	Fruits and Vegetables — Determination of Zinc Content—Part 2: Atomic Absorption Spectrometric Method	Food technology	ADOPTED ISO STANDARDS	^RWF6,000	View Details
RS ISO 6634: 1982	Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method	Food technology	ADOPTED ISO STANDARDS	^RWF7,500	View Details
RS ISO 6633: 1984	Determination of lead content — Flameless atomic absorption spectrometric method	Food technology	ADOPTED ISO STANDARDS	^RWF4,500	View Details
RS ISO 6632: 1981	Fruits and Vegetables – Determination of Volatile Acidity	Food technology	ADOPTED ISO STANDARDS	^RWF13,500	View Details
RS ISO 6561-2: 2005	Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometry	Food technology	ADOPTED ISO STANDARDS	^RWF9,000	View Details