General analytical methods applicable to spices (ICS 67.020, 67.040 and 67.050)

Proyecto de Resolución Conjunta "Código Alimentario Argentino (CAA) - Capítulo XX "Metodología Analítica Oficial": Especias" (Draft Joint Resolution "Argentine Food Code (CAA) - Chapter XX 'Official Analytical Methods': Spices") (7 pages, in Spanish)

Chapter XX "Official Analytical Methods" of the Argentine Food Code is amended to include Article 1414 nonies, which lays down the general methods for the following spices: oregano, paprika, cinnamon, lemon verbena, black and white pepper, nutmeg and thyme.