Total Standards : 4
| S.No | IS Number | IS Title | Aspect | Degree of Equivalence (E) |
Date of Pub. (F) |
Document | Action |
|---|---|---|---|---|---|---|---|
| 1 | IS 1909 : 2023 |
Indian Curry Powder - Specification | Product Specification | Indigenous | 26-05-2023 | ||
| 2 | IS 14216 : 2023 |
Spices and Condiments Processing Units � Code of Hygiene Practices | Code of Practice | Modified/Technically Equivalent | 26-05-2023 | ||
| 3 | IS 8105 : 2023 |
Method for sensory evaluation of pungency of black pepper by Scoville heat units | Methods of tests | Indigenous | 30-11-2023 | ||
| 4 | IS 11582 : 2023 |
Method for sensory evaluation of pungency of ginger by Scoville units | Methods of tests | Indigenous | 30-11-2023 |