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ISO 676:1995PublishedSpices and condiments — Botanical nomenclatureISO 1956-2:1989PublishedFruits and vegetables — Morphological and structural terminologyISO 1956-1:1982PublishedFruits and vegetables — Morphological and structural terminologyISO 1990-1:1982PublishedFruits — Nomenclature — First listISO 1991-1:1982PublishedVegetables — Nomenclature — First listISO 3493:2014PublishedVanilla — VocabularyISO 3509:2005PublishedCoffee and coffee products — VocabularyISO 4125:1991PublishedDry fruits and dried fruits — Definitions and nomenclatureISO 5492:2008PublishedSensory analysis — VocabularyISO 5526:2013PublishedCereals, pulses and other food grains — NomenclatureISO 5527:2015PublishedCereals — VocabularyISO 6078:1982PublishedBlack tea — VocabularyISO 7563:1998PublishedFresh fruits and vegetables — VocabularyISO 8700:2025PublishedPlant-based foods and food ingredients — Definitions and technical criteria for labelling and claimsISO 18449:2025PublishedGreen tea — VocabularyISO 18794:2025PublishedCoffee — Sensory analysis — VocabularyISO 676:1982WithdrawnSpices and condiments — Nomenclature — First listISO 1227:1979WithdrawnStarch, including derivatives and by-products — VocabularyISO 1990-2:1985WithdrawnFruits — Nomenclature — Second listISO 1991-2:1995WithdrawnVegetables — Nomenclature — Part 2: Second listISO 1991-2:1985WithdrawnVegetables — Nomenclature — Second listISO 3493:1999WithdrawnVanilla — VocabularyISO 3493:1976WithdrawnVanilla — VocabularyISO 3509:1989WithdrawnCoffee and its products — VocabularyISO 3509:1984WithdrawnCoffee and its products — Vocabulary