标准摘要
[中文适用范围]： 本文件规定了一种从通过 ISO 948 规定方法获得的实验室样品中制备香料或调味品研磨样品以进行分析的方法。本文件适用于大多数香料和调味品。然而，鉴于香料和调味品的数量和种类繁多，在某些特殊情况下（例如硬度很大，或水分、挥发油或脂肪含量很高），可能需要使用修改后的程序或选择另一种更合适的方法。任何此类修改后的程序或替代方法将在适用于相关香料或调味品的国际标准中指明。 [外文原描述]： This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948. This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.
英文名称Spices and condiments — Preparation of a ground sample for analysis