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الزعتر المجفف JS 762-2007
الزعتر المجفف JS 762-2007
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ﺍﻟﺯﻋﺘﺭ ﺍﻟﻤﺠﻔﻑ
Dried thyme
ﺍﻟﺯﻋﺘﺭ ﺍﻟﻤﺠﻔﻑ
Dried thyme
ﺍﳌﻘﺪﻣﺔ
-١ﺍﺎﻝ ١ .............................................................................................
-٢ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ ١ ..................................................................................
-٣ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ١ ............................................................................
-٤ﺃﺷﻜﺎﻝ ﺍﻟﺘﺠﻬﻴﺰ ٢ ...................................................................................
-٥ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ٢ ..............................................................................
-٦ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ٢ ..............................................................................
-٧ﺍﻟﺘﻌﺒﺌﺔ ٣ ............................................................................................
-٨ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ٣ ......................................................................................
ﺍﳌﺮﺍﺟﻊ ٣ ...............................................................................................
ــــــــ
ﺗﻌﺘﱪ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺑﺪﻳﻠﺔ ﻟﻨﻔﺲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﺼﺎﺩﺭﺓ ﻋﺎﻡ ١٩٩١ﻭﲢﻞ ﳏﻠﻬﺎ.
Licensed by JISM to MAHA MBEDEEN
Order # 5/Downloaded: 2009-05-14
Single-user licence only, copying and networking prohibited.
ﺍﳌﻘﺪﻣﺔ
ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺍﻷﺭﺩﻧﻴﺔ ﻫﻲ ﺍﳍﻴﺌﺔ ﺍﻟﻮﻃﻨﻴﺔ ﻟﻠﺘﻘﻴﻴﺲ ﰲ ﺍﻷﺭﺩﻥ ،ﺣﻴﺚ ﻳﺘﻢ ﺇﻋﺪﺍﺩ ﺍﳌﻮﺍﺻﻔـﺎﺕ ﺍﻟﻘﻴﺎﺳـﻴﺔ
ﺍﻷﺭﺩﻧﻴﺔ ﻣﻦ ﺧﻼﻝ ﳉﺎﻥ ﻓﻨﻴﺔ .ﻭﺗﻜﻮﻥ ﻫﺬﻩ ﺍﻟﻠﺠﺎﻥ ﻋﺎﺩﺓﹰ ﻣﺸﻜﻠﺔﹰ ﻣﻦ ﺃﻋﻀﺎﺀ ﳑﺜﻠﲔ ﻟﻠﺠﻬـﺎﺕ ﺍﻟﺮﺋﻴﺴﻴﺔ ﺍﳌﻌﻨﻴﺔ ﲟﻮﺿﻮﻉ
ﺍﳌﻮﺍﺻﻔـﺔ ،ﻭﻳﻜﻮﻥ ﳉﻤﻴﻊ ﺍﳉﻬﺎﺕ ﺍﳌﻌﻨﻴﺔ ﲟﻮﺿﻮﻉ ﺍﳌﻮﺍﺻﻔﺔ ﺍﳊﻖ ﰲ ﺇﺑـﺪﺍﺀ ﺍﻟـﺮﺃﻱ ﻭﺍﳌﻼﺣﻈـﺎﺕ ﺣـﻮﻝ ﻫـﺬﻩ
ﺍﳌﻮﺍﺻﻔﺔ ،ﻭﺫﻟﻚ ﺃﺛﻨﺎﺀ ﻓﺘﺮﺓ ﺗﻌﻤﻴﻢ ﻣﺸﺮﻭﻉ ﺍﻟﺘﺼﻮﻳﺖ ،ﺳﻌﻴﺎﹰ ﳉﻌـﻞ ﺍﳌﻮﺍﺻﻔـﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻣﻮﺍﺋﻤﺔ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ
ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ﻭﺍﻹﻗﻠﻴﻤﻴﺔ ﻭﺍﻟﻮﻃﻨﻴﺔ ﻗﺪﺭ ﺍﻹﻣﻜﺎﻥ ﻭﺫﻟﻚ ﻣﻦ ﺃﺟﻞ ﺇﺯﺍﻟﺔ ﺍﻟﻌﻮﺍﺋﻖ ﺍﻟﻔﻨﻴﺔ ﻣﻦ ﺃﻣﺎﻡ ﺍﻟﺘﺠﺎﺭﺓ ﻭﺗﺴﻬﻴﻞ ﺍﻧﺴﻴﺎﺏ
ﺍﻟﺴﻠﻊ ﺑﲔ ﺍﻟﺪﻭﻝ.
ﺗﺘﻢ ﻫﻴﻜﻠﺔ ﻭﺻﻴﺎﻏﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻭﻓﻘﺎﹰ ﻟﺪﻟﻴﻞ ﺍﻟﻌﻤﻞ ﺍﻟﻔﲏ ﳌﺪﻳﺮﻳﺔ ﺍﻟﺘﻘﻴـﻴﺲ ،٢٠٠٥/٢-١ﺍﳉـﺰﺀ :٢
ﻗﻮﺍﻋﺪ ﻫﻴﻜﻠﺔ ﻭﺻﻴﺎﻏﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ.
ﻭﺑﻨﺎﺀً ﻋﻠﻰ ﺫﻟﻚ ﻓﻘﺪ ﻗﺎﻣﺖ ﺍﻟﻠﺠﻨﺔ ﺍﻟﻔﻨﻴﺔ ﺍﻟﺪﺍﺋﻤﺔ ﻟﻠﺨﻀﺎﺭ ﻭﺍﻟﻔﻮﺍﻛﻪ ١٥ﺑﺪﺭﺍﺳﺔ ﻭﺗﻌﺪﻳﻞ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳـﻴﺔ ﺍﻷﺭﺩﻧﻴـﺔ
١٩٩١/٧٦٢ﺍﳋﺎﺻﺔ ﺑﺎﻟﺰﻋﺘﺮ ﺍﻔﻒ ﻭﺃﻭﺻﺖ ﺑﺎﻋﺘﻤﺎﺩﻫﺎ ﻛﻘﺎﻋﺪﺓ ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴﺔ ،٢٠٠٧/٧٦٢ﻭﺫﻟﻚ ﺍﺳﺘﻨﺎﺩﺍﹰ ﻟﻠﻤـﺎﺩﺓ
) (٥ﻓﻘﺮﺓ )ﺃ( ﺑﻨﺪ ) (١ﻣﻦ ﻗﺎﻧﻮﻥ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺭﻗﻢ ٢٢ﻟﻌﺎﻡ .٢٠٠٠
ﺍﻟﺰﻋﺘﺮ ﺍﻔﻒ
-١ﺍﺎﻝ
ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﰲ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﰲ ﺍﻟﺰﻋﺘﺮ ﺍﻔﻒ.
-٢ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ
ﺍﻟﻮﺛﺎﺋﻖ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻻ ﳝﻜﻦ ﺍﻻﺳﺘﻐﻨﺎﺀ ﻋﻨﻬﺎ ﻟﺘﻄﺒﻴﻖ ﻫﺬﻩ ﺍﻟﻮﺛﻴﻘﺔ .ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﺍﳌﺆﺭﺧﺔ ﺗﻄﺒﻖ ﺍﻟﻄﺒﻌـﺔ ﺍﳌـﺬﻛﻮﺭﺓ
ﻓﻘﻂ ،ﺃﻣﺎ ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﻏﲑ ﺍﳌﺆﺭﺧﺔ ﻓﺘﻄﺒﻖ ﺁﺧﺮ ﻃﺒﻌﺔ ﻣﻦ ﺍﻟﻮﺛﻴﻘﺔ ﺍﳌﺮﺟﻌﻴﺔ ﺍﳌﺬﻛﻮﺭﺓ ﺃﺩﻧﺎﻩ )ﻣﺘﻀﻤﻨﺔ ﺃﻱ ﺗﻌﺪﻳﻼﺕ(،
ﻋﻠﻤﺎﹰ ﺑﺄﻥ ﻣﻜﺘﺒﺔ ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﲢﺘﻮﻱ ﻋﻠﻰ ﻓﻬﺎﺭﺱ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﺴﺎﺭﻳﺔ ﺍﳌﻔﻌﻮﻝ ﰲ ﺍﻟﻮﻗﺖ ﺍﳊﺎﺿﺮ.
-ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ،٩ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ـ ﺍﳌﻌﻴﺎﺭ ﺍﻟﻌﺎﻡ ﻟﺒﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ﻋﻠﻰ ﻋﺒﻮﺍﺕ ﺍﻷﻏﺬﻳﺔ.
-ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ،٤٩٣ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ـ ﺍﻟﻘﻮﺍﻋﺪ ﺍﻟﻌﺎﻣﺔ ﻟﺸﺆﻭﻥ ﺻﺤﺔ ﺍﻷﻏﺬﻳﺔ.
-٣ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ
ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ:
١-٣
ﺍﻟﺰﻋﺘﺮ
ﺍﻟﻨﺒﺎﺕ ﺍﻟﻌﺸﱯ ﺍﳌﻌﻤﺮ ﻣﻦ ﺍﻟﻨﻮﻉ ﺍﻟﻨﺒﺎﰐ Thymus vulgaris
٢-٣
ﺍﻟﺰﻋﺘﺮ ﺍﻔﻒ
ﺃﻭﺭﺍﻕ ﺍﻟﺰﻋﺘﺮ ﺍﻔﻔﺔ ﺫﺍﺕ ﺍﻟﺸﻜﻞ ﺍﳋﻄﻲ ﺍﻟﱵ ﻳﺘﺮﺍﻭﺡ ﻟﻮﺎ ﺑﲔ ﺍﻟﺮﻣﺎﺩﻱ ﺍﳌﺨﻀﺮ ﻭﺍﻟﺮﻣﺎﺩﻱ ﺍﻟﺒﲏ ﻭﻓﻖ ﺃﺻﻠﻬﺎ ،ﻭﺍﻟﱵ
ﺗﺘﻤﺎﻳﺰ ﺑﺘﻐﲑ ﻟﻮﻥ ﺃﺯﻫﺎﺭﻫﺎ ﺍﻔﻔﺔ ﺑﲔ ﺍﻟﻘﺮﻧﻔﻠﻲ ﺍﳌﺎﺋﻞ ﺇﱃ ﺍﻷﺭﺟﻮﺍﱐ ﺃﻭ ﺍﳌﺎﺋﻞ ﺇﱃ ﺍﻟﺒﲏ
٣-٣
ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ
ﺃﻱ ﻣﺎﺩﺓ ﻟﻴﺴﺖ ﻣﻦ ﺃﺻﻞ ﺍﳌﻨﺘﺞ ﻣﺜﻞ ) ﺍﻟﻐﺒﺎﺭ ،ﺍﳊﺼﻰ ،ﻗﻄﻊ ﻣﻌﺪﻥ ...ﺇﱁ (
٣/١
Licensed by JISM to MAHA MBEDEEN
Order # 5/Downloaded: 2009-05-14
Single-user licence only, copying and networking prohibited.
ﻡ ﻕ ﺃ ٢٠٠٧/ ٧٦٢
-٤ﺃﺷﻜﺎﻝ ﺍﻟﺘﺠﻬﻴﺰ
١-٤ﺍﻟﺰﻋﺘﺮ ﺍﻟﻌﺸﱯ
ﻳﻜﻮﻥ ﰲ ﺑﺎﻗﺔ ﲢﻮﻱ ﺍﻟﺴﻴﻘﺎﻥ ﻭ ﺍﻷﻭﺭﺍﻕ ﻭﺍﻟﻘﻤﻢ ﺍﻟﺰﻫﺮﻳﺔ.
٢-٤ﺍﻟﺰﻋﺘﺮ ﺍﻟﻮﺭﻗﻲ
ﳛﻮﻱ ﺍﻷﻭﺭﺍﻕ ﺍﳉﺎﻓﺔ ﻭﺍﻷﺯﻫﺎﺭ.
-٥ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ
ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ:
١-٥ﺃﻥ ﻳﻜﻮﻥ ﺫﺍ ﻃﻌﻢ ﻭﺭﺍﺋﺤﺔ ﻭﻧﻜﻬﺔ ﳑﻴﺰﺓ ﻟﻠﻤﻨﺘﺞ.
٢-٥ﺃﻥ ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺃﻱ ﻃﻌﻢ ﻭﻧﻜﻬﺔ ﻏﺮﻳﺒﲔ ﻭﺧﺎﺻﺔﹰ ﻣﻦ ﺍﻟﺘﻌﻔﻦ.
٣-٥ﺃﻥ ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺴﻴﻘﺎﻥ ﻣﻦ ﺃﺻﻞ ﺍﻟﻨﺒﺎﺕ ﻋﻠﻰ ٪ ٥ﻭﺯﻧﺎﹰ ﰲ ﺣﺎﻟﺔ ﻭﺟﻮﺩﻫﺎ ﰲ ﺍﻟﺰﻋﺘﺮ ﺍﻟﻮﺭﻗﻲ.
٤-٥ﺃﻥ ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ ﻋﻠﻰ ٪ ١ﻭﺯﻧﺎﹰ.
٥-٥ﺃﻥ ﻻﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺮﻃﻮﺑﺔ ﻋﻠﻰ .٪ ١٢
٦-٥ﺃﻥ ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ ﻋﻠﻰ ٪ ١٤ﳏﺴﻮﺑﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﻟﻮﺯﻥ ﺍﳉﺎﻑ.
٧-٥ﺃﻥ ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ ﻋﻠﻰ ٪ ٣,٥ﳏﺴﻮﺑﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﻟﻮﺯﻥ ﺍﳉﺎﻑ.
٨-٥ﺃﻥ ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻷﻟﻴﺎﻑ ﺍﳋﺎﻡ ﻋﻠﻰ ٪ ٣٠ﳏﺴﻮﺑﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﻟﻮﺯﻥ ﺍﳉﺎﻑ.
٩-٥ﺃﻥ ﻻ ﻳﻘﻞ ﳏﺘﻮﻯ ﺍﻟﺰﻳﺖ ﺍﻟﻌﻄﺮﻱ ﻋﻦ ١ﻣﻞ١٠٠/ﻍ ﳏﺴﻮﺑﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﻟﻮﺯﻥ ﺍﳉﺎﻑ.
(١
١٠-٥ﺃﻥ ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺍﻷﻋﻔﺎﻥ.
(١
١١-٥ﺃﻥ ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﻭﺍﳌﻴﺘﺔ ﻭﺃﺟﺰﺍﺋﻬﺎ ﻭﺃﻃﻮﺍﺭﻫﺎ.
(١
١٢-٥ﺃﻥ ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﻣﺘﺒﻘﻴﺎﺕ ﻭﺁﺛﺎﺭ ﻭﳐﻠﻔﺎﺕ ﺍﻟﻘﻮﺍﺭﺽ.
-٦ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ
ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ:
١-٦ﺃﻥ ﻳﺘﻢ ﺇﻧﺘﺎﺝ ﻭﺗﺼﻨﻴﻊ ﻭﺗﺪﺍﻭﻝ ﺍﳌﻨﺘﺞ ﻭﻓﻘﺎﹰً ﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ .٤٩٣
ــــــــــ
ﻳﺘﻢ ﺍﺳﺘﺨﺪﻡ ﺍﻟﺘﻜﺒﲑ ﰲ ﺣﺎﻟﺔ ﺗﺼﺤﻴﺢ ﺍﻟﺮﺅﻳﺔ ﻋﻠﻰ ﺃﻥ ﲢﺪﺩ ﻗﻮﺓ ﺍﻟﺘﻜﺒﲑ ﺇﺫﺍ ﲡﺎﻭﺯﺕ ) (١٠ﻣﺮﺍﺕ ﻭﺗﺴﺠﻞ ﰲ ﺗﻘﺮﻳﺮ ﺍﻻﺧﺘﺒﺎﺭ. (١
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Licensed by JISM to MAHA MBEDEEN
Order # 5/Downloaded: 2009-05-14
Single-user licence only, copying and networking prohibited.
ﻡ ﻕ ﺃ ٢٠٠٧/ ٧٦٢
٢-٦ﺃﻥ ﻻ ﺗﺰﻳﺪ ﺣﺪﻭﺩ ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ﺎ ﺩﻭﻟﻴﺎﹰ.
٣-٦ﺃﻥ ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ ﺑﺎﻟﻜﻤﻴﺎﺕ ﺍﻟﱵ ﻗﺪ ﺗﻜﻮﻥ ﺿﺎﺭﺓ ﺑﺎﻟﺼﺤﺔ.
-٧ﺍﻟﺘﻌﺒﺌﺔ
ﳚﺐ ﺃﻥ ﻳﻌﺒﺄ ﺍﳌﻨﺘﺞ ﰲ ﻋﺒﻮﺍﺕ ﻣﻨﺎﺳﺒﺔ ﻭﺳﻠﻴﻤﺔ ﻭﺻﺤﻴﺔ ﻭﻧﻈﻴﻔﺔ ﻭﳏﻜﻤﺔ ﺍﻹﻏﻼﻕ ﻭﻣﺼﻨﻮﻋﺔ ﻣﻦ ﻣﺎﺩﺓ ﻻ ﺗﺆﺛﺮ ﻋﻠﻰ
ﺳﻼﻣﺔ ﺍﳌﻨﺘﺞ ﻭﺧﺼﺎﺋﺼﻪ.
-٨ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ
ﺇﺿﺎﻓﺔﹰ ﳌﺎ ﻭﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ،٩ﳚﺐ ﺃﻥ ﺗﺘﻮﻓﺮ ﻋﻠﻰ ﻛﻞ ﻋﺒﻮﺓ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻹﻳﻀﺎﺣﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﺑﺎﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ
ﻭﳚﻮﺯ ﻛﺘﺎﺑﺘﻬﺎ ﺑﺄﻱ ﻟﻐﺔ ﺃﺧﺮﻯ ﺇﱃ ﺟﺎﻧﺐ ﺍﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻷﺳﺎﺳﻴﺔ:
١-٨ﺍﺳﻢ ﺍﳌﻨﺘﺞ :ﺯﻋﺘﺮ ﳎﻔﻒ.
٢-٨ﺳﻨﺔ ﺍﳊﺼﺎﺩ.
ﺍﳌﺮﺍﺟﻊ
-ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ،١٩٩٦/٦٧٥٤ﺍﻟﺰﻋﺘﺮ ﺍﻔﻒ.
-ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺴﻮﺭﻳﺔ ،١٩٩٦/٧٠٩ﺍﻟﺰﻋﺘﺮ.
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Licensed by JISM to MAHA MBEDEEN
Order # 5/Downloaded: 2009-05-14
Single-user licence only, copying and networking prohibited.