{"id":375217,"date":"2024-10-20T02:42:33","date_gmt":"2024-10-20T02:42:33","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-184492021\/"},"modified":"2024-10-26T04:44:18","modified_gmt":"2024-10-26T04:44:18","slug":"bs-iso-184492021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-184492021\/","title":{"rendered":"BS ISO 18449:2021"},"content":{"rendered":"
This document defines terms for classifying and assessing green tea for commerce.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 3.1 Classification of green tea <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 3.2 Dry leaf 3.2.1 Appearance <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 3.2.2 Colour <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 3.3 Quality of liquor 3.3.1 Taste <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | 3.3.2 Colour of liquor <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | 3.4 Infused leaf 3.4.1 Appearance <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | 3.4.2 Aroma <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Green tea. Vocabulary<\/b><\/p>\n |