Call +33 (1) 40 02 03 05
Type de carte de crédit

67.220 : Spices and condiments. Food additives

Items 1 to 200 of 458 total

Set Ascending Direction
per page

List  Grid 

Page:
  1. 1
  2. 2
  3. 3
  • BS ISO 21803:2019

    Dried dill. Specification partTitleEN sectionTitleEN
    10/7/2019 - PDF - English - BSI
    Learn More
    €118.72

  • PR NF EN 17424, V03-424PR (10/2019)


    10/1/2019 - Paper - English, French - AFNOR
    Learn More
    €112.59

  • 19/30366123 DC

    BS EN ISO 7540. Spices. Ground sweet and hot paprika (Capsicum annuum L. Capsicum frutescens L.). Specification partTitleEN sectionTitleEN
    9/24/2019 - PDF - English - BSI
    Learn More
    €22.40

  • 19/30366126 DC

    BS EN ISO 7541. Spices and condiments. Spectrophotometric determination of the extractable colour in paprika partTitleEN sectionTitleEN
    9/24/2019 - PDF - English - BSI
    Learn More
    €22.40

  • 19/30388506 DC

    BS ISO 939. Spices and condiments. Determination of moisture content partTitleEN sectionTitleEN
    9/23/2019 - PDF - English - BSI
    Learn More
    €22.40

  • NF EN 17298, V18-218 (08/2019)

    Animal feeding stuffs - Methods of sampling and analysis - Determination of benzoic and sorbic acid by High Pressure Liquid Chromatography (HPLC)
    8/1/2019 - Paper - French - AFNOR
    Learn More
    €66.72

  • NF EN 17294, V18-217 (08/2019)

    Aliments des animaux - Méthodes d'échantillonnage et d'analyse - Dosage des acides organiques par chromatographie ionique avec détection conductimétrique (CI-DC) - Aliments des animaux - Méthodes d'échantillonnage et d'analyse - Dosage des acides organiques par chromatographie d'exclusion ionique avec détection de conductivité (ICCD)
    8/1/2019 - Paper - French - AFNOR
    Learn More
    €87.56

  • 19/30389665 DC

    BS ISO 21983. Guidelines for harvesting, transportation, separation of stigma, drying and storage saffron before packing partTitleEN sectionTitleEN
    5/21/2019 - PDF - English - BSI
    Learn More
    €22.40

  • 19/30388509 DC

    BS ISO 21803. Dried dill. Specification partTitleEN sectionTitleEN
    4/26/2019 - PDF - English - BSI
    Learn More
    €22.40

  • ASTM F1885-18

    Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
    11/1/2018 - PDF - English - ASTM
    Learn More
    €47.00

  • ASTM F1885-18 + Redline

    Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
    11/1/2018 - PDF - English - ASTM
    Learn More
    €56.00

  • BS ISO 20377:2018

    Dried parsley (Petroselinum crispum). Specification partTitleEN sectionTitleEN
    9/27/2018 - PDF - English - BSI
    Learn More
    €118.72

  • ISO 20377:2018

    Dried parsley (Petroselinum crispum) — Specification
    9/1/2018 - Paper - English - ISO
    Learn More
    €40.00

  • DIN EN 17250:2018-06

    Foodstuffs - Determination of ochratoxin A in paprika, chilli, black & white pepper, nutmeg, spice mix, liquorice, cocoa and cocoa products by immunoaffinity column clean-up and high performance liquid chromatography with fluorescence detection; German and English version prEN 17250:2018
    6/1/2018 - PDF - English, German - DIN
    Learn More
    €89.00

  • PR NF EN 17250, V03-190PR (06/2018)

    Foodstuffs - Determination of ochratoxin A in paprika, chilli, black and white pepper, nutmeg, spice mix, liquorice, cocoa and cocoa products by immunoaffinity column clean-up and high performance liquid chromatography with fluorescence detection - Produits alimentaires - Détermination de la teneur en ochratoxine A dans le paprika, les piments, les poivres noir et blanc, la noix de muscade, les mélanges d'épices, la réglisse, le cacao et les produits à base de cacao, par purification sur colonne d'immuno-affinité et chromatographie liquide
    6/1/2018 - Paper - English, French - AFNOR
    Learn More
    €95.10

  • 18/30360287 DC

    BS EN 17250. Foodstuffs. Determination of ochratoxin A in paprika, chilli, black & white pepper, nutmeg, spice mix, liquorice, cocoa and products by immunoaffinity column clean-up high performance liquid chromatography with fluorescence detection partTitleEN sectionTitleEN
    5/9/2018 - PDF - English - BSI
    Learn More
    €22.40

  • BS EN ISO 6571:2009+A1:2017

    Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method) partTitleEN sectionTitleEN
    4/19/2018 - PDF - English - BSI
    Learn More
    €141.12

  • DIN EN ISO 6571:2018-03

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017
    3/1/2018 - PDF - German - DIN
    Learn More
    €75.40

  • DIN EN ISO 6571:2018-03

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017
    3/1/2018 - PDF - English - DIN
    Learn More
    €94.40

  • UNE-EN ISO 6571:2010/A1:2018

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
    2/21/2018 - PDF - English - AENOR
    Learn More
    €34.80

  • UNE-EN ISO 6571:2010/A1:2018

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
    2/21/2018 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • NBN EN ISO 6571:2009/A1:2018

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
    1/30/2018 - PDF - German - NBN
    Learn More
    €30.00

  • NBN EN ISO 6571:2009/A1:2018

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
    1/30/2018 - PDF - English - NBN
    Learn More
    €30.00

  • NBN EN ISO 6571:2009/A1:2018

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
    1/30/2018 - PDF - French - NBN
    Learn More
    €30.00

  • NF EN ISO 6571/A1, V32-200/A1 (12/2017)

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 - Épices, aromates et herbes - Détermination de la teneur en huiles essentielles (méthode par hydrodistillation)
    12/1/2017 - Paper - French - AFNOR
    Learn More
    €22.83

  • ISO 2256:1984/Amd 1:2017

    Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification — Amendment 1
    10/1/2017 - Paper - English - ISO
    Learn More
    €17.00

  • ISO 6571:2008/Amd 1:2017

    Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1
    10/1/2017 - Paper - English - ISO
    Learn More
    €17.00

  • ISO 6571:2008/Amd 1:2017

    Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1
    10/1/2017 - Paper - French - ISO
    Learn More
    €17.00

  • UNE-EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    11/19/2014 - PDF - Spanish - AENOR
    Learn More
    €38.00

  • XP ISO/TS 17383, T60-283 (11/2014)

    Determination of the triacylglycerol composition of fats and oils - Determination by capillary gas chromatography - Détermination de la composition en triglycérides des corps gras - Détermination par chromatographie en phase gazeuse sur colonne capillaire
    11/1/2014 - Paper - French - AFNOR
    Learn More
    €66.72

  • DIN EN ISO 3493:2014-10

    Vanilla - Vocabulary (ISO 3493:2014); Trilingual version EN ISO 3493:2014
    10/1/2014 - PDF - English, French, German - DIN
    Learn More
    €61.70

  • NF EN ISO 3493, V00-102 (10/2014)

    Vanilla - Vocabulary - Vanille - Vocabulaire
    10/1/2014 - Paper - French - AFNOR
    Learn More
    €42.41

  • BS EN ISO 3493:2014

    Vanilla. Vocabulary partTitleEN sectionTitleEN
    9/30/2014 - PDF - English - BSI
    Learn More
    €118.72

  • NBN EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    8/22/2014 - PDF - German - NBN
    Learn More
    €45.00

  • NBN EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    8/22/2014 - PDF - English - NBN
    Learn More
    €45.00

  • NBN EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    8/22/2014 - PDF - French - NBN
    Learn More
    €45.00

  • ISO 3493:2014

    Vanilla — Vocabulary
    7/1/2014 - Paper - English - ISO
    Learn More
    €40.00

  • ISO 3493:2014

    Vanilla — Vocabulary
    7/1/2014 - Paper - French - ISO
    Learn More
    €40.00

  • ISO 3493:2014

    Vanilla — Vocabulary
    7/1/2014 - Paper - Russian - ISO
    Learn More
    €40.00

  • BS ISO 6539:2014

    Cinnamon (Cinnamomum zeylanicum Blume). Specification partTitleEN sectionTitleEN
    2/28/2014 - PDF - English - BSI
    Learn More
    €141.12

  • ISO 6539:2014 (R2019)

    Cinnamon (Cinnamomum zeylanicum Blume) — Specification
    2/1/2014 - Paper - English - ISO
    Learn More
    €61.00

  • ISO 6539:2014 (R2019)

    Cinnamon (Cinnamomum zeylanicum Blume) — Specification
    2/1/2014 - Paper - Russian - ISO
    Learn More
    €61.00

  • UNE-EN 16466-1:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
    6/12/2013 - PDF - Spanish - AENOR
    Learn More
    €48.00

  • UNE-EN 16466-2:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
    6/12/2013 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-EN 16466-3:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
    6/12/2013 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • NBN EN 16466-1:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
    3/22/2013 - PDF - German - NBN
    Learn More
    €45.00

  • NBN EN 16466-1:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
    3/22/2013 - PDF - English - NBN
    Learn More
    €45.00

  • NBN EN 16466-1:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
    3/22/2013 - PDF - French - NBN
    Learn More
    €45.00

  • NBN EN 16466-2:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
    3/22/2013 - PDF - German - NBN
    Learn More
    €45.00

  • NBN EN 16466-2:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
    3/22/2013 - PDF - English - NBN
    Learn More
    €45.00

  • NBN EN 16466-2:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
    3/22/2013 - PDF - French - NBN
    Learn More
    €45.00

  • NBN EN 16466-3:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
    3/22/2013 - PDF - German - NBN
    Learn More
    €45.00

  • NBN EN 16466-3:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
    3/22/2013 - PDF - English - NBN
    Learn More
    €45.00

  • NBN EN 16466-3:2013

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
    3/22/2013 - PDF - French - NBN
    Learn More
    €45.00

  • DIN EN 16466-1:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid; German version EN 16466-1:2013
    3/1/2013 - PDF - German - DIN
    Learn More
    €61.70

  • DIN EN 16466-1:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid; German version EN 16466-1:2013
    3/1/2013 - PDF - English - DIN
    Learn More
    €77.20

  • DIN EN 16466-2:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid; German version EN 16466-2:2013
    3/1/2013 - PDF - German - DIN
    Learn More
    €54.80

  • DIN EN 16466-2:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid; German version EN 16466-2:2013
    3/1/2013 - PDF - English - DIN
    Learn More
    €68.50

  • DIN EN 16466-3:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar; German version EN 16466-3:2013
    3/1/2013 - PDF - German - DIN
    Learn More
    €54.80

  • DIN EN 16466-3:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar; German version EN 16466-3:2013
    3/1/2013 - PDF - English - DIN
    Learn More
    €68.50

  • NF EN 16466-1, V56-003-1 (03/2013)

    Vinegar - Isotopic analysis of acetic acid and water - Part 1 : 2H-NMR analysis of acetic acid - Vinaigre
    3/1/2013 - Paper - French - AFNOR
    Learn More
    €42.41

  • NF EN 16466-3, V56-003-3 (03/2013)

    Vinegar - Isotopic analysis of acetic acid and water - Part 3 : 0O-IRMS analysis of water in wine vinegar - Vinaigre
    3/1/2013 - Paper - French - AFNOR
    Learn More
    €42.41

  • NF EN 16466-2, V56-003-2 (03/2013)

    Vinegar - Isotopic analysis of acetic acid and water - Part 2 : 0C-IRMS analysis of acetic acid - Vinaigre
    3/1/2013 - Paper - French - AFNOR
    Learn More
    €42.41

  • BS EN 16466-1:2013

    Vinegar. Isotopic analysis of acetic acid and water partTitleEN sectionTitleEN
    1/31/2013 - PDF - English - BSI
    Learn More
    €141.12

  • BS EN 16466-2:2013

    Vinegar. Isotopic analysis of acetic acid and water partTitleEN sectionTitleEN
    1/31/2013 - PDF - English - BSI
    Learn More
    €118.72

  • BS EN 16466-3:2013

    Vinegar. Isotopic analysis of acetic acid and water partTitleEN sectionTitleEN
    1/31/2013 - PDF - English - BSI
    Learn More
    €118.72

  • BS EN ISO 927:2009

    Spices and condiments. Determination of extraneous matter foreign content partTitleEN sectionTitleEN
    1/31/2013 - PDF - English - BSI
    Learn More
    €118.72

  • ISO 927:2009/Cor 1:2012

    Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1
    9/1/2012 - Paper - English - ISO
    Learn More
    €0.00

  • ISO 927:2009/Cor 1:2012

    Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1
    9/1/2012 - Paper - French - ISO
    Learn More
    €0.00

  • AC V18-700 (08/2012)

    Animal feeding stuffs - Consensual analytical tolerances applying to certain nutritional additives
    8/1/2012 - Paper - French - AFNOR
    Learn More
    €42.41

  • UNE-ISO 3632-1:2012

    Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications
    7/4/2012 - PDF - Spanish - AENOR
    Learn More
    €48.00

  • BS ISO 3632-1:2011

    Spices. Saffron ($7ICrocus sativus L.$7R) partTitleEN sectionTitleEN
    9/30/2011 - PDF - English - BSI
    Learn More
    €141.12

  • ISO 3632-1:2011 (R2017)

    Spices — Saffron (Crocus sativus L.) — Part 1: Specification
    9/1/2011 - Paper - English - ISO
    Learn More
    €61.00

  • ISO 3632-1:2011 (R2017)

    Spices — Saffron (Crocus sativus L.) — Part 1: Specification
    9/1/2011 - Paper - Russian - ISO
    Learn More
    €61.00

  • UNE 34801:2011

    Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
    6/8/2011 - PDF - English - AENOR
    Learn More
    €27.60

  • UNE 34801:2011

    Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
    6/8/2011 - PDF - Spanish - AENOR
    Learn More
    €23.00

  • UNE 34802:2011

    Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)
    6/8/2011 - PDF - English - AENOR
    Learn More
    €37.20

  • UNE 34802:2011

    Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)
    6/8/2011 - PDF - Spanish - AENOR
    Learn More
    €31.00

  • UNE 34804:2011

    Spices and condiments. Detection of non-polar colorants by high performance liquid chromatography in saffron (Crocus sativus L.)
    6/8/2011 - PDF - English - AENOR
    Learn More
    €58.80

  • UNE 34804:2011

    Spices and condiments. Detection of non-polar colorants by high performance liquid chromatography in saffron (Crocus sativus L.)
    6/8/2011 - PDF - Spanish - AENOR
    Learn More
    €49.00

  • UNE-ISO 6577:2011

    Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
    6/8/2011 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-ISO 5560:2011

    Dehydrated garlic (Allium sativum L.) -- Specification
    5/25/2011 - PDF - Spanish - AENOR
    Learn More
    €49.00

  • UNE-ISO 3632-2:2011

    Spices. Saffron( Crocus Sativus L.). Part 2: Test methods.
    5/25/2011 - PDF - Spanish - AENOR
    Learn More
    €65.00

  • UNE-ISO 5565-2:2011

    Vanilla (Vanilla fragans(Salisbury) Ames). Part 2: Test methods
    3/30/2011 - PDF - Spanish - AENOR
    Learn More
    €50.00

  • UNE-ISO 7927-1:2011

    Fennel seed, whole or ground (powdered). Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). specification.
    2/9/2011 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-ISO 10620:2011

    Dried sweet marjoram (Origanum majorana L.). Specification.
    2/9/2011 - PDF - Spanish - AENOR
    Learn More
    €31.00

  • UNE-ISO 10622:2011

    Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification.
    2/9/2011 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 11027:2011

    Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography.
    2/9/2011 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-ISO 11162:2011

    Peppercorns (piper nigrum L.) in brine. Specification and test methods.
    2/9/2011 - PDF - Spanish - AENOR
    Learn More
    €49.00

  • UNE-ISO 11178:2011

    Star anise (Illicium verum Hook. f.) -- Specification
    2/9/2011 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-ISO 13685:2011

    Ginger and its oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography.
    2/9/2011 - PDF - Spanish - AENOR
    Learn More
    €50.00

  • UNE-ISO 2253:2011

    Curry powder. Specification.
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €52.00

  • UNE-ISO 2256:2011

    Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification.
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 5563:2011

    Dried peppermint (Menta piperita Linnaeus). Specification.
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-ISO 5566:2011

    Turmeric. Determination of colouring power. Spectrophotometric method.
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €23.00

  • UNE-ISO 6538:2011

    Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-ISO 6539:2011

    Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification.
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-ISO 6575:2011

    Fenugreek, whole or ground (powdered). Specification.
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 6576:2011

    Laurel (Laurus nobilis L.). Whole and ground leaves. Specification.
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-ISO 6754:2011

    Dried thyme (Thymus vulgaris L.) -- Specification
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €31.00

  • UNE-ISO 7543-2:2011

    Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 2: Method using high performance liquid chromatography.
    2/2/2011 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • NF EN 15911, V03-012 (12/2010)

    Foodstuffs - Simultaneous determination of nine sweeteners by high performance liquid chromatography and evaporative light scattering detection - Denrées alimentaires
    12/1/2010 - Paper - French - AFNOR
    Learn More
    €76.40

  • BS ISO 3632-2:2010

    Spices. Saffron (Crocus sativus L.) partTitleEN sectionTitleEN
    10/31/2010 - PDF - English - BSI
    Learn More
    €259.84

  • ISO 3632-2:2010 (R2017)

    Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
    10/1/2010 - Paper - English - ISO
    Learn More
    €165.00

  • UNE-EN ISO 7540:2010

    Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
    9/22/2010 - PDF - Spanish - AENOR
    Learn More
    €53.00

  • UNE-EN ISO 7541:2010

    Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
    9/8/2010 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-ISO 5561:2010

    Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification.
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 5564:2010

    Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €23.00

  • UNE-ISO 5565-1:2010

    Vanilla (Vanilla fragans(Salisbury) Ames). Part 1: Specification.
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €31.00

  • UNE-ISO 5567:2010

    Dehydrated garlic. Cetermination of volatile organic sulphur compounds.
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 7377:2010

    Juniper berries (Junìperus communis Linnaeus). Specification.
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €31.00

  • UNE-ISO 7386:2010

    Aniseed (Pimpinella anisum Linnaeus). Specification.
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €31.00

  • UNE-ISO 7543-1:2010

    Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-ISO 7926:2010

    Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification.
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-ISO 7928-1:2010

    Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus)
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €38.00

  • UNE-ISO 7928-2:2010

    Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus).
    7/7/2010 - PDF - Spanish - AENOR
    Learn More
    €38.00

  • DIN EN ISO 2825:2010-06

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010
    6/1/2010 - PDF - German - DIN
    Learn More
    €40.80

  • DIN EN ISO 2825:2010-06

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010
    6/1/2010 - PDF - English - DIN
    Learn More
    €51.00

  • BS EN ISO 7541:2010

    Ground (powdered) paprika. Determination of total natural colouring matter content partTitleEN sectionTitleEN
    5/31/2010 - PDF - English - BSI
    Learn More
    €118.72

  • UNE-EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    5/19/2010 - PDF - Spanish - AENOR
    Learn More
    €23.00

  • DIN EN ISO 7540:2010-05

    Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010
    5/1/2010 - PDF - German - DIN
    Learn More
    €82.60

  • DIN EN ISO 7540:2010-05

    Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010
    5/1/2010 - PDF - English - DIN
    Learn More
    €103.10

  • DIN EN ISO 7541:2010-05

    Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version EN ISO 7541:2010
    5/1/2010 - PDF - German - DIN
    Learn More
    €47.60

  • DIN EN ISO 7541:2010-05

    Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version EN ISO 7541:2010
    5/1/2010 - PDF - English - DIN
    Learn More
    €59.60

  • NF EN ISO 2825, V32-102 (05/2010)

    Spices and condiments - Preparation of a ground sample for analysis - Épices
    5/1/2010 - Paper - French - AFNOR
    Learn More
    €22.83

  • BS EN ISO 7540:2010

    Ground paprika (Capsicum annuum L.). Specification partTitleEN sectionTitleEN
    4/30/2010 - PDF - English - BSI
    Learn More
    €141.12

  • NBN EN ISO 7540:2010

    Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
    4/16/2010 - PDF - German - NBN
    Learn More
    €56.00

  • NBN EN ISO 7540:2010

    Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
    4/16/2010 - PDF - English - NBN
    Learn More
    €56.00

  • NBN EN ISO 7540:2010

    Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
    4/16/2010 - PDF - French - NBN
    Learn More
    €56.00

  • NBN EN ISO 7541:2010

    Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
    4/16/2010 - PDF - German - NBN
    Learn More
    €45.00

  • NBN EN ISO 7541:2010

    Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
    4/16/2010 - PDF - English - NBN
    Learn More
    €45.00

  • NBN EN ISO 7541:2010

    Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
    4/16/2010 - PDF - French - NBN
    Learn More
    €45.00

  • NBN EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    4/16/2010 - PDF - German - NBN
    Learn More
    €45.00

  • NBN EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    4/16/2010 - PDF - English - NBN
    Learn More
    €45.00

  • NBN EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    4/16/2010 - PDF - French - NBN
    Learn More
    €45.00

  • NF EN ISO 7541, V32-176 (04/2010)

    Ground (powdered) paprika - Determination of total natural colouring matter content - Paprika en poudre
    4/1/2010 - Paper - French - AFNOR
    Learn More
    €30.64

  • NF EN ISO 7540, V32-166 (04/2010)

    Ground paprika (Capsicum annuum L.) - Specification - Paprika (Capsicum annuum L.) en poudre
    4/1/2010 - Paper - French - AFNOR
    Learn More
    €53.41

  • BS EN ISO 2825:2010

    Spices and condiments. Preparation of a ground sample for analysis partTitleEN sectionTitleEN
    3/31/2010 - PDF - English - BSI
    Learn More
    €118.72

  • UNE-ISO 882-1:2010

    Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €48.00

  • UNE-ISO 882-2:2010

    Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-ISO 1108:2010

    Spices and condiments. Determination of non-volatil ether extract.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €20.00

  • UNE-ISO 1208:2010

    Spices and condiments. Determination of filth
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €38.00

  • UNE-ISO 2254:2010

    Cloves, whole and ground (powdered). Specification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-ISO 2255:2010

    Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 3513:2010

    Chillies. Determination of Scoville index.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-ISO 3588:2010

    Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €23.00

  • UNE-ISO 5559:2010

    Dehydrated onio (Allium cepa Linnaeus). Specification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €49.00

  • UNE-ISO 5562:2010

    Turmeric, whole or ground (powdered). Specification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 6574:2010

    Celery seed (Apium graveolens Linnaeus). Specification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 7542:2010

    Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-ISO 7925:2010

    Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €31.00

  • UNE-ISO 10621:2010

    Dehydrated green pepper (Piper nigrum L.). Spécification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 11163:2010

    Dried sweet basil (Ocimum basilicum L.). Specification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €23.00

  • UNE-ISO 11164:2010

    Dried rosemary (Rosmarinus officinalis L.). Specification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €23.00

  • UNE-ISO 11165:2010

    Dried sage (Salvia officinalis L.). Specification.
    3/24/2010 - PDF - Spanish - AENOR
    Learn More
    €23.00

  • UNE-EN ISO 927:2010

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    3/3/2010 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • DIN EN ISO 927:2010-03

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009
    3/1/2010 - PDF - German - DIN
    Learn More
    €54.80

  • DIN EN ISO 927:2010-03

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009
    3/1/2010 - PDF - English - DIN
    Learn More
    €68.50

  • UNE-EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008))
    2/24/2010 - PDF - Spanish - AENOR
    Learn More
    €50.00

  • NBN EN ISO 927:2009

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    12/16/2009 - PDF - German - NBN
    Learn More
    €56.00

  • NBN EN ISO 927:2009

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    12/16/2009 - PDF - English - NBN
    Learn More
    €56.00

  • NBN EN ISO 927:2009

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    12/16/2009 - PDF - French - NBN
    Learn More
    €56.00

  • UNE-EN ISO 676:2009

    Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    12/2/2009 - PDF - Spanish - AENOR
    Learn More
    €59.00

  • UNE-EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    12/2/2009 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • UNE-EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    12/2/2009 - PDF - Spanish - AENOR
    Learn More
    €35.00

  • NF EN ISO 927, V32-172 (12/2009)

    Spices and condiments - Determination of extraneous matter and foreign matter content - Épices
    12/1/2009 - Paper - French - AFNOR
    Learn More
    €42.41

  • DIN EN ISO 6465:2009-11

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); German version EN ISO 6465:2009
    11/1/2009 - PDF - German - DIN
    Learn More
    €40.80

  • DIN EN ISO 6465:2009-11

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); German version EN ISO 6465:2009
    11/1/2009 - PDF - English - DIN
    Learn More
    €51.00

  • NF EN ISO 6571, V32-200 (11/2009)

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Épices, aromates et herbes
    11/1/2009 - Paper - French - AFNOR
    Learn More
    €53.41

  • NF EN ISO 6465, V32-201 (11/2009)

    Spices - Cumin (Cuminum cyminum L.) - Specification - Épices
    11/1/2009 - Paper - French - AFNOR
    Learn More
    €42.41

  • NF EN ISO 948, V32-400 (11/2009)

    Spices and condiments - Sampling - Épices
    11/1/2009 - Paper - French - AFNOR
    Learn More
    €30.64

  • UNE-ISO 973:2009

    Pimento(allspice) [pimenta dioica (L.) Merr.] whole or ground. Specification.
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 972:2009

    Chillies and capsicums, whole or ground (powdered) -- Specification
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €38.00

  • UNE-ISO 959-1:2009

    Pepper (Piper nigrum L.) whole or ground. Specification. Partie 1: Black pepper.
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €49.00

  • UNE-ISO 959-2:2009

    Pepper (Piper nigrum L.) whole or ground. Specification. Part 2:White pepper.
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €47.00

  • UNE-ISO 1003:2009

    Spices. Ginger (Zingiber officinale Roscoe). Specifications.
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €48.00

  • UNE-ISO 941:2009

    Spices and condiments. Determination of cold water soluble extract.
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €20.00

  • UNE-ISO 1237:2009

    Mustard seeds. Specifications.
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €54.00

  • UNE-ISO 930:2009

    Spices and condiments -- Determination of acid-insoluble ash
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • UNE-ISO 928:2009

    Spices and condiments -- Determination of total ash
    10/28/2009 - PDF - Spanish - AENOR
    Learn More
    €29.00

  • NBN EN ISO 676:2009

    Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    10/2/2009 - PDF - German - NBN
    Learn More
    €77.00

  • NBN EN ISO 676:2009

    Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    10/2/2009 - PDF - English - NBN
    Learn More
    €77.00

  • NBN EN ISO 676:2009

    Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    10/2/2009 - PDF - French - NBN
    Learn More
    €77.00

  • NBN EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    10/2/2009 - PDF - German - NBN
    Learn More
    €45.00

  • NBN EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    10/2/2009 - PDF - English - NBN
    Learn More
    €45.00

  • NBN EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    10/2/2009 - PDF - French - NBN
    Learn More
    €45.00

  • NBN EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    10/2/2009 - PDF - German - NBN
    Learn More
    €45.00

  • NBN EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    10/2/2009 - PDF - English - NBN
    Learn More
    €45.00

  • NBN EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    10/2/2009 - PDF - French - NBN
    Learn More
    €45.00

  • NBN EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
    10/2/2009 - PDF - German - NBN
    Learn More
    €56.00

  • NBN EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
    10/2/2009 - PDF - English - NBN
    Learn More
    €56.00

  • NBN EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
    10/2/2009 - PDF - French - NBN
    Learn More
    €56.00

  • DIN EN ISO 948:2009-10

    Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009
    10/1/2009 - PDF - German - DIN
    Learn More
    €40.80

  • DIN EN ISO 948:2009-10

    Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009
    10/1/2009 - PDF - English - DIN
    Learn More
    €51.00

  • DIN EN ISO 676:2009-10

    Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version EN ISO 676:2009
    10/1/2009 - PDF - English, French, German - DIN
    Learn More
    €114.10

  • ISO 927:2009 (R2015)

    Spices and condiments — Determination of extraneous matter and foreign matter content
    10/1/2009 - Paper - English - ISO
    Learn More
    €40.00

  • ISO 927:2009 (R2015)

    Spices and condiments — Determination of extraneous matter and foreign matter content
    10/1/2009 - Paper - French - ISO
    Learn More
    €40.00

  • ISO 927:2009 (R2015)

    Spices and condiments — Determination of extraneous matter and foreign matter content
    10/1/2009 - Paper - Russian - ISO
    Learn More
    €40.00

  • BS EN ISO 676:2009

    Spices and condiments. Botanical nomenclature partTitleEN sectionTitleEN
    9/30/2009 - PDF - English - BSI
    Learn More
    €197.12

  • NF EN ISO 676, V00-001 (09/2009)

    Spices and condiments - Botanical nomenclature - Épices
    9/1/2009 - Paper - English, French - AFNOR
    Learn More
    €76.40

Items 1 to 200 of 458 total

Set Ascending Direction
per page

List  Grid 

Page:
  1. 1
  2. 2
  3. 3