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ISO 6560:1983PublishedFruit and vegetable products — Determination of benzoic acid content (benzoic acid contents greater than 200 mg per litre or per kilogram) — Molecular absorption spectrometric methodISO 6561-1:2005PublishedFruits, vegetables and derived products — Determination of cadmium content — Part 1: Method using graphite furnace atomic absorption spectrometryISO 6561-2:2005PublishedFruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometryISO 6632:1981PublishedFruits, vegetables and derived products — Determination of volatile acidityISO 6633:1984PublishedFruits, vegetables and derived products — Determination of lead content — Flameless atomic absorption spectrometric methodISO 6634:1982PublishedFruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric methodISO 6635:1984PublishedFruits, vegetables and derived products — Determination of nitrite and nitrate content — Molecular absorption spectrometric methodISO 6636-1:1986PublishedFruits, vegetables and derived products — Determination of zinc content — Part 1: Polarographic methodISO 6636-3:1983PublishedFruit and vegetable products — Determination of zinc content — Part 3: Dithizone spectrometric methodISO 6636-2:1981PublishedFruits, vegetables and derived products — Determination of zinc content — Part 2: Atomic absorption spectrometric methodISO 6637:1984PublishedFruits, vegetables and derived products — Determination of mercury content — Flameless atomic absorption methodISO 6638-1:1985PublishedFruit and vegetable products — Determination of formic acid content — Part 1: Gravimetric methodISO 6638-2:1984PublishedFruit and vegetable products — Determination of formic acid content — Part 2: Routine methodISO 6661:1983PublishedFresh fruits and vegetables — Arrangement of parallelepipedic packages in land transport vehiclesISO 6949:1988PublishedFruits and vegetables — Principles and techniques of the controlled atmosphere method of storageISO 7466:1986PublishedFruit and vegetable products — Determination of 5-hydroxymethylfurfural (5-HMF) contentISO 7558:1988PublishedGuide to the prepacking of fruits and vegetablesISO 7563:1998PublishedFresh fruits and vegetables — VocabularyISO 7952:1994PublishedFruits, vegetables and derived products — Determination of copper content — Method using flame atomic absorption spectrometryISO 9526:1990PublishedFruits, vegetables and derived products — Determination of iron content by flame atomic absorption spectrometryISO 17239:2004PublishedFruits, vegetables and derived products — Determination of arsenic content — Method using hydride generation atomic absorption spectrometryISO 17240:2004PublishedFruit and vegetable products — Determination of tin content — Method using flame atomic absorption spectrometryISO 20982:2020PublishedPriests (caper) (Capparis spp.) — Specification and test methodsISO 21121:2025PublishedSpices and condiments — Dried lime (whole, slices and ground) — SpecificationISO 22855:2008PublishedFruit and vegetable products — Determination of benzoic acid and sorbic acid concentrations — High performance liquid chromatography method