Green coffee — Guidelines on methods of specification
ISO 9116 gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade.
It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee.
It is applicable to green coffee as defined in ISO 3509.
Metallic and other inorganic coatings – Electroplated coatings on iron and steel using zinc treated ...
ISO 2081:2018 specifies requirements for electroplated coatings of zinc with supplementary treatments on iron or steel. It includes information to be supplied by the purchaser to the electroplater, and the requirements for heat treatment before and after electroplating.
ISO 2081:2018 is not applicable to zinc coatings applied
- to sheet, strip or wire in the non-fabricated form,
- to close-coiled…
This document specifies characteristics of fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology, and nutritional value information. This document is primarily intended for use by the baking industry, but is also aimed at laboratory and food testers
Systèmes et services relatifs à l’eau potable, à l’assainissement et à la gestion des eaux pluviales...
La présente Norme internationale donne des recommandations relatives à la gestion des services d'assainissement autonome, en utilisant les technologies appropriées dans leur intégralité à tous les niveaux de développement.
La présente Norme internationale complète et est destinée à être utilisée conjointement avec l'ISO 24511. Elle comprend les éléments suivants:
— des lignes…
Leather — Tests for colour fastness — Colour fastness to perspiration
ISO 11641:2012 specifies a method for determining the colour fastness to perspiration of leather of all kinds at all stages of processing. It applies particularly to gloving, clothing and lining leathers, as well as leather for the uppers of unlined shoes.
The method uses an artificial perspiration solution to simulate the action of human perspiration. Since perspiration varies widely from one…
Green coffee — Olfactory and visual examination and determination of foreign matter and defects
ISO 4149:2005 specifies methods for the olfactory and visual examination and for the determination of foreign matter and defects in green coffee from all origins, in order to assess conformity with a specification or a contract. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial,…
Applications of statistical and related methods to new technology and product development process — ...
This document describes quantitative approaches for acquisition of the voice of customer (VOC) and voice of stakeholder (VOS) and its purpose, and provides recommendations on the use of the applicable tools and methods. It is not a management system standard.
NOTE It does not provide requirements or guidelines for organizations to develop and systematically manage their policies, processes, and…
Green coffee — Determination of loss in mass at 105 °C
ISO 6673 specifies a method for the determination of the loss in mass at 105 °C of green coffee.
It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509.
This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives…
