1、BRITISH STANDARD BS ISO 2254:2004 Incorporating Corrigendum No. 1 Cloves, whole and ground (powdered) Specification ICS 67.220.10 BS ISO 2254:2004 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 21 July 2004 BSI 13 August 2004 ISBN 0 580 4410
2、4 0 National foreword This British Standard reproduces verbatim ISO 2254:2004 and implements it as the UK national standard. It supersedes BS 7087-4:1996 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/7, Spices and condiments, which has the respon
3、sibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International S
4、tandards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Stan
5、dard does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and Europe
6、an developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to iv, pages 1 to 6, an inside back cover and a back cover. The BSI copyright notice displayed in this document indicates when the document was l
7、ast issued. Amendments issued since publication Amd. No. Date Comments 15321 Corrigendum No. 1 13 August 2004 Supersession detail amendedINTERNATIONAL STANDARD ISO 2254 Second edition 2004-07-01 Reference number ISO 2254:2004(E) Cloves, whole and ground (powdered) Specification Clous de girofle enti
8、ers et clous de girofle en poudre SpcificationsBSISO2254:2004ii ThFDP si fam eliy ctnome niat deddebyepfa.sec In cacnadrociw eth sebodA sneciliycilop gn, thf siam elirp eb ytnide or viewb detu llahs odt gnidaolnwsih liferap ,tcca seitpe trehnie snopser ehtitiliby fo nto fnirA gnigniycilop gnisnecil
9、sebod. Teh SItneC Olar Seerctraiat catpecs ibail ontily t nih.aera si Aebod t a sirramedak fo AsyS ebodtmeI snocrropta.de teDlias fo tfos ehtwcudorp erats t desutaerc ot esih FDP fb nac elif et ni dnuoG ehreneI lafnr oleative tt of eh;eli tP ehDF-rctaenoi temaraptpo erew sremizif deorp rinti.gn Evre
10、y t neeb sah eracakt neo rusnee ttah tf ehtius si elibaf elosu re by ISO memdob rebsei. In eht kilnuyle evtne ttah a borplme rtaleit gno it si f,dnuo esaelp ifnrom thtneC erla ceSrteraita ta teh sserdda vigoleb new. ISO2254:20034002:4522OSIBSISO2254:2004 iii Foreword ISO (the International Organizat
11、ion for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established h
12、as the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Int
13、ernational Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Public
14、ation as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent ri
15、ghts. ISO 2254 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices and condiments. This second edition cancels and replaces the first edition (ISO 2254:1980), of which it constitutes a minor revision. ISO2254:20034002:4522OSIBSISO2254:2004. iv ISO2254:20034002:4522OSIBSISO2254:2004
