Curry powder detection

Curry Powder 1 Scope This standard specifies the technical requirements, test methods, packaging, and labeling of curry powder for food seasoning. This standard is applicable to the quality evaluation and trade of curry powder. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB/T 12729.1 Spices and Seasonings, Names (GB/T 12729.1-2008, ISO 676; 1995, NEQ) GB/T 12729.2 Spices and Seasonings, Sampling Methods (GB/T 12729.2-2008, ISO 9481980, NEQ) GB/T 12729.6 Spices and Seasonings, Determination of Water Content (Distillation Method) (GB/T 12729.6-2008, ISO 939; 1980, NEQ) GB/T 12729.7 Spices and Seasonings, Determination of Total Ash (GB/T 12729.7-2008, ISO 9281997, NEQ) GB/T 12729.9 Spices and condiments - Determination of acid insoluble ash (GB/T 12729.9-2008,1SO 9301997, MOD) GB/T 12729.13 Spices and condiments - Determination of dirt (GB/T 12729.1-2008, ISO 12081982, MOD) ISO 6571- Determination of volatile oil content (distillation method)

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