Spices — Saffron (Crocus sativus L.) — Part 1: Specification
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Reference:
ISO 3632-1:2011
Publication Year:
2011
Domain:
ISO 3632-1:2011 establishes specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers.
It applies to saffron in both of the following forms: a) filaments and cut filaments; b) powder.
31 000 F CFA
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