NF ISO 7301

NF ISO 7301

April 2011
Standard Cancelled

Rice - Specification

ISO 7301:2011 gives the minimum specifications for rice (Oryza sativa L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice).

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Main informations

Collections

National standards and national normative documents

Publication date

April 2011

Number of pages

23 p.

Reference

NF ISO 7301

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-727

Print number

1 - 23/03/2011

International kinship

Sumary
Rice - Specification

ISO 7301:2011 gives the minimum specifications for rice (Oryza sativa L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice).

Replaced standards (1)
NF ISO 7301
October 2002
Standard Cancelled
Rice - Specification

<p>L'ISO 7301 fixe les spécifications minimales pour le riz (<i>Oryza sativa</i> L.) faisant l'objet d'un commerce international. Elle est applicable aux types de riz suivants: riz décortiqué et riz usiné, étuvé ou non, destiné à l'alimentation humaine. Elle n'est pas applicable à d'autres produits dérivés du riz, ni au riz gluant.</p>

Standard replaced by (1)
NF ISO 7301
August 2021
Standard Cancelled
Rice - Specification

<p>This document establishes the minimum specifications for rice (<em>Oryza sativa</em> L.) that is subject to international trade. It is applicable to husked rice and milled rice (aromatic and not aromatic), parboiled or not, intended for direct human consumption. It does not apply to other products derived from rice nor to waxy rice (glutinous rice).</p>

Table of contents
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  • Avant-propos
    iv
  • 1 Domaine d'application
    1
  • 2 Références normatives
    1
  • 3 Termes et définitions
    1
  • 4 Spécifications
    4
  • 4.1 Spécifications générales, sensorielles et sanitaires
    4
  • 4.2 Spécifications physiques et chimiques
    5
  • 4.3 Spécifications contractuelles
    5
  • 5 Méthodes d'essai
    5
  • 6 Emballage
    5
  • Annexe A (normative) Méthodes d'analyse des spécifications du riz
    7
  • Annexe B (normative) Détermination du riz gluant dans le riz étuvé
    17
  • Bibliographie
    19
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