67.220 : Spices and condiments. Food additives

Items 1 to 200 of 322 total

Set Ascending Direction
per page

List  Grid 

Page:
  1. 1
  2. 2
  • BS ISO 7927-2:2023

    Spices and condiments. Fennel seed, whole or ground Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
    7/17/2023 - PDF - English -
    Learn More
    €180.00

  • BS ISO 7927-1:2023

    Spices and condiments. Fennel seed, whole or ground Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)
    6/19/2023 - PDF - English -
    Learn More
    €180.00

  • NF ISO 7927-2, V32-169-2 (06/2023)

    Épices et condiments - Graines de fenouil entières ou moulues - Partie 2 : spécifications pour les graines de fenouil doux (Foeniculum vulgare var. panmorium)
    6/1/2023 - Paper - French -
    Learn More
    €48.00

  • NF ISO 7927-1, V32-169-1 (06/2023)

    Épices et condiments - Graines de fenouil entières ou moulues - Partie 1 : spécifications pour les graines de fenouil amer (Foeniculum vulgare P. Miller var. vulgare)
    6/1/2023 - Paper - French -
    Learn More
    €48.00

  • BS ISO 5671:2023

    Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification
    5/24/2023 - PDF - English -
    Learn More
    €151.00

  • PR NF EN 16466-1, V56-003-1PR (05/2023)

    Authenticité des aliments - Analyse isotopique de l'acide acétique et de l'eau dans le vinaigre - Partie 1 : analyse RMN-2H de l'acide acétique
    5/1/2023 - Paper - English, French -
    Learn More
    €74.00

  • DIN EN 16466-1:2023-05

    Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: <(hoch)2>H-NMR analysis of acetic acid, German and English version prEN 16466-1:2023
    5/1/2023 - PDF - English, German -
    Learn More
    €72.80

  • 23/30469612 DC:2023

    BS EN 16466-1. Food authenticity. Isotopic analysis of acetic acid and water in vinegar Part 1. 2H-NMR
    4/21/2023 - PDF - English -
    Learn More
    €24.00

  • DIN SPEC 91473:2022-08

    Characteristics of fresh and dry baker's yeast, Text in English
    8/1/2022 - PDF - English -
    Learn More
    €0.00

  • BS ISO 24052:2022

    Spices and condiments. Dried sumac. Specification
    6/17/2022 - PDF - English -
    Learn More
    €180.00

  • 21/30436481 DC:2021

    BS ISO 7927-2. Spices and condiments. Fennel seed, whole or ground (powdered) Part 2. Sweet fennel (Foeniculum vulgare var. panmorium). Specification
    10/1/2021 - PDF - English -
    Learn More
    €24.00

  • UNE-EN ISO 7541:2021

    Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
    4/7/2021 - PDF - English -
    Learn More
    €72.00

  • UNE-EN ISO 7540:2021

    Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
    4/7/2021 - PDF - English -
    Learn More
    €72.00

  • UNE-EN ISO 7541:2021

    Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
    4/7/2021 - PDF - Spanish -
    Learn More
    €60.00

  • UNE-EN ISO 7540:2021

    Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
    4/7/2021 - PDF - Spanish -
    Learn More
    €60.00

  • BS ISO 939:2021

    Spices and condiments. Determination of moisture content
    1/11/2021 - PDF - English -
    Learn More
    €151.00

  • UNE-EN 17250:2020

    Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
    12/30/2020 - PDF - English -
    Learn More
    €88.80

  • UNE-EN 17250:2020

    Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
    12/30/2020 - PDF - Spanish -
    Learn More
    €74.00

  • DIN EN ISO 7540:2020-11

    Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020), German version EN ISO 7540:2020
    11/1/2020 - PDF - German -
    Learn More
    €65.89

  • NF EN 17424, V03-424 (11/2020)

    Foodstuffs - Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post column derivatization
    11/1/2020 - Paper - French -
    Learn More
    €99.33

  • DIN EN ISO 7541:2020-11

    Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020), German version EN ISO 7541:2020
    11/1/2020 - PDF - German -
    Learn More
    €65.89

  • NBN EN ISO 7540:2020

    Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
    9/23/2020 - PDF - French -
    Learn More
    €58.00

  • NBN EN ISO 7541:2020

    Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
    9/23/2020 - PDF - English -
    Learn More
    €58.00

  • NBN EN ISO 7541:2020

    Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
    9/23/2020 - PDF - French -
    Learn More
    €58.00

  • NBN EN ISO 7540:2020

    Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
    9/23/2020 - PDF - German -
    Learn More
    €58.00

  • NBN EN ISO 7541:2020

    Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
    9/23/2020 - PDF - German -
    Learn More
    €58.00

  • NBN EN ISO 7540:2020

    Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
    9/23/2020 - PDF - English -
    Learn More
    €58.00

  • BS EN ISO 7541:2020

    Spices and condiments. Spectrophotometric determination of the extractable colour in paprika
    9/2/2020 - PDF - English -
    Learn More
    €180.00

  • BS EN ISO 7540:2020

    Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications
    9/2/2020 - PDF - English -
    Learn More
    €151.00

  • DIN EN 17250:2020-08

    Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD, German version EN 17250:2020
    8/1/2020 - PDF - German -
    Learn More
    €92.62

  • NF EN ISO 7541, V32-176 (08/2020)

    Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
    8/1/2020 - Paper - French -
    Learn More
    €48.00

  • NF EN ISO 7540, V32-166 (08/2020)

    Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications - Épices - Paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.) - Spécifications
    8/1/2020 - Paper - French -
    Learn More
    €48.00

  • NBN EN 17250:2020

    Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
    2/27/2020 - PDF - German -
    Learn More
    €121.00

  • NBN EN 17250:2020

    Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
    2/27/2020 - PDF - English -
    Learn More
    €121.00

  • NBN EN 17250:2020

    Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
    2/27/2020 - PDF - French -
    Learn More
    €121.00

  • BS EN 17250:2020

    Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
    1/30/2020 - PDF - English -
    Learn More
    €250.00

  • NF EN 17250, V03-190 (01/2020)

    Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD - 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
    1/1/2020 - Paper - French -
    Learn More
    €86.50

  • BS ISO 21983:2019

    Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
    11/14/2019 - PDF - English -
    Learn More
    €180.00

  • BS ISO 21803:2019

    Dried dill. Specification
    10/7/2019 - PDF - English -
    Learn More
    €151.00

  • NF EN 17298, V18-218 (08/2019)

    Animal feeding stuffs - Methods of sampling and analysis - Determination of benzoic and sorbic acid by high performance liquid chromatography (HPLC)
    8/1/2019 - Paper - French -
    Learn More
    €75.50

  • NF EN 17294, V18-217 (08/2019)

    Animal feeding stuffs - Methods of sampling and analysis - Determination of organic acids by Ion Chromatography with Conductivity Detection (IC-CD) - 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 -
    Learn More
    €99.33

  • 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 -
    Learn More
    €51.00

  • 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 -
    Learn More
    €61.00

  • BS ISO 20377:2018

    Dried parsley (Petroselinum crispum). Specification
    9/27/2018 - PDF - English -
    Learn More
    €151.00

  • BS EN ISO 6571:2009+A1:2017

    Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
    4/19/2018 - PDF - English -
    Learn More
    €180.00

  • DIN EN ISO 6571:2018-03

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017) (includes Amendment :2017)
    3/1/2018 - PDF - English -
    Learn More
    €91.12

  • 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 -
    Learn More
    €72.80

  • 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 -
    Learn More
    €34.00

  • 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 -
    Learn More
    €40.80

  • 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 -
    Learn More
    €20.00

  • 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 -
    Learn More
    €20.00

  • 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 -
    Learn More
    €20.00

  • 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 -
    Learn More
    €25.50

  • UNE-EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    11/19/2014 - PDF - Spanish -
    Learn More
    €49.00

  • UNE-EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    11/19/2014 - PDF - English -
    Learn More
    €58.80

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

    Determination of the triacylglycerol composition of fats and oils - Determination by capillary gas chromatography
    11/1/2014 - Paper - French -
    Learn More
    €75.50

  • DIN EN ISO 3493:2014-10

    Vanilla - Vocabulary (ISO 3493:2014), Trilingual version EN ISO 3493:2014
    10/1/2014 - PDF - English, French, German -
    Learn More
    €59.63

  • BS EN ISO 3493:2014

    Vanilla. Vocabulary
    9/30/2014 - PDF - English -
    Learn More
    €151.00

  • NBN EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    8/22/2014 - PDF - English -
    Learn More
    €37.00

  • NBN EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    8/22/2014 - PDF - French -
    Learn More
    €37.00

  • NBN EN ISO 3493:2014

    Vanilla - Vocabulary (ISO 3493:2014)
    8/22/2014 - PDF - German -
    Learn More
    €37.00

  • BS ISO 6539:2014

    Cinnamon (Cinnamomum zeylanicum Blume). Specification
    2/28/2014 - PDF - English -
    Learn More
    €180.00

  • UNE-EN 16466-2:2013 (R2019)

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
    6/12/2013 - PDF - English -
    Learn More
    €62.40

  • UNE-EN 16466-1:2013 (R2019)

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
    6/12/2013 - PDF - English -
    Learn More
    €63.60

  • UNE-EN 16466-3:2013 (R2019)

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
    6/12/2013 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-EN 16466-2:2013 (R2019)

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
    6/12/2013 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-EN 16466-1:2013 (R2019)

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
    6/12/2013 - PDF - Spanish -
    Learn More
    €53.00

  • UNE-EN 16466-3:2013 (R2019)

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
    6/12/2013 - PDF - English -
    Learn More
    €62.40

  • 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 -
    Learn More
    €58.00

  • 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 -
    Learn More
    €58.00

  • 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 -
    Learn More
    €58.00

  • 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 -
    Learn More
    €58.00

  • 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 -
    Learn More
    €58.00

  • 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 -
    Learn More
    €58.00

  • 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 -
    Learn More
    €58.00

  • 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 -
    Learn More
    €58.00

  • 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 -
    Learn More
    €58.00

  • DIN EN 16466-2:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: <(hoch)13>C-IRMS analysis of acetic acid
    3/1/2013 - PDF - English -
    Learn More
    €66.07

  • DIN EN 16466-1:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: <(hoch)2>H-NMR analysis of acetic acid
    3/1/2013 - PDF - English -
    Learn More
    €74.58

  • DIN EN 16466-3:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: <(hoch)18>O-IRMS analysis of water in wine vinegar, German version EN 16466-3:2013
    3/1/2013 - PDF - German -
    Learn More
    €52.90

  • DIN EN 16466-2:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 2: <(hoch)13>C-IRMS analysis of acetic acid, German version EN 16466-2:2013
    3/1/2013 - PDF - German -
    Learn More
    €52.90

  • DIN EN 16466-1:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 1: <(hoch)2>H-NMR analysis of acetic acid, German version EN 16466-1:2013
    3/1/2013 - PDF - German -
    Learn More
    €59.63

  • DIN EN 16466-3:2013-03

    Vinegar - Isotopic analysis of acetic acid and water - Part 3: <(hoch)18>O-IRMS analysis of water in wine vinegar
    3/1/2013 - PDF - English -
    Learn More
    €66.07

  • BS EN ISO 927:2009

    Spices and condiments. Determination of extraneous matter and foreign matter content
    1/31/2013 - PDF - English -
    Learn More
    €151.00

  • BS EN 16466-2:2013

    Vinegar. Isotopic analysis of acetic acid and water 13C-IRMS
    1/31/2013 - PDF - English -
    Learn More
    €151.00

  • BS EN 16466-3:2013

    Vinegar. Isotopic analysis of acetic acid and water 18O-IRMS in wine vinegar
    1/31/2013 - PDF - English -
    Learn More
    €151.00

  • BS EN 16466-1:2013

    Vinegar. Isotopic analysis of acetic acid and water 2H-NMR
    1/31/2013 - PDF - English -
    Learn More
    €180.00

  • UNE-EN ISO 927:2010/AC:2012

    Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
    11/21/2012 - PDF - Spanish -
    Learn More
    €0.00

  • UNE-EN ISO 927:2010/AC:2012

    Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
    11/21/2012 - PDF - English -
    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 -
    Learn More
    €48.00

  • UNE-ISO 3632-1:2012

    Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications
    7/4/2012 - PDF - Spanish -
    Learn More
    €53.00

  • BS ISO 3632-1:2011

    Spices. Saffron ($7ICrocus sativus L.$7R) Specification
    9/30/2011 - PDF - English -
    Learn More
    €180.00

  • UNE-ISO 3632-2:2011 ERRATUM:2011

    Spices. Saffron(Crocus Sativus L.). Part 2: Test methods.
    7/27/2011 - PDF - Spanish -
    Learn More
    €0.00

  • 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 - Spanish -
    Learn More
    €57.00

  • UNE 34802:2011

    Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)
    6/8/2011 - PDF - Spanish -
    Learn More
    €39.00

  • UNE 34801:2011

    Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
    6/8/2011 - PDF - Spanish -
    Learn More
    €27.00

  • 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 -
    Learn More
    €68.40

  • UNE 34802:2011

    Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)
    6/8/2011 - PDF - English -
    Learn More
    €46.80

  • UNE 34801:2011

    Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
    6/8/2011 - PDF - English -
    Learn More
    €32.40

  • UNE-ISO 6577:2011

    Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
    6/8/2011 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-ISO 3632-2:2011

    Spices. Saffron( Crocus Sativus L.). Part 2: Test methods.
    5/25/2011 - PDF - Spanish -
    Learn More
    €82.00

  • UNE-ISO 5560:2011

    Dehydrated garlic (Allium sativum L.) -- Specification
    5/25/2011 - PDF - Spanish -
    Learn More
    €57.00

  • UNE-ISO 5565-2:2011

    Vanilla (Vanilla fragans(Salisbury) Ames). Part 2: Test methods
    3/30/2011 - PDF - Spanish -
    Learn More
    €58.00

  • UNE-ISO 11162:2011

    Peppercorns (piper nigrum L.) in brine. Specification and test methods.
    2/9/2011 - PDF - Spanish -
    Learn More
    €57.00

  • UNE-ISO 10622:2011

    Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification.
    2/9/2011 - PDF - Spanish -
    Learn More
    €34.00

  • 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 -
    Learn More
    €46.00

  • UNE-ISO 11178:2011

    Star anise (Illicium verum Hook. f.) -- Specification
    2/9/2011 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-ISO 11027:2011 (R2021)

    Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography.
    2/9/2011 - PDF - Spanish -
    Learn More
    €46.00

  • UNE-ISO 10620:2011

    Dried sweet marjoram (Origanum majorana L.). Specification.
    2/9/2011 - PDF - Spanish -
    Learn More
    €39.00

  • 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 -
    Learn More
    €58.00

  • UNE-ISO 5563:2011 (R2021)

    Dried peppermint (Menta piperita Linnaeus). Specification.
    2/2/2011 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-ISO 6576:2011

    Laurel (Laurus nobilis L.). Whole and ground leaves. Specification.
    2/2/2011 - PDF - Spanish -
    Learn More
    €46.00

  • UNE-ISO 2253:2011

    Curry powder. Specification.
    2/2/2011 - PDF - Spanish -
    Learn More
    €60.00

  • UNE-ISO 6539:2011

    Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification.
    2/2/2011 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-ISO 5566:2011

    Turmeric. Determination of colouring power. Spectrophotometric method.
    2/2/2011 - PDF - Spanish -
    Learn More
    €27.00

  • UNE-ISO 6754:2011 (R2021)

    Dried thyme (Thymus vulgaris L.) -- Specification
    2/2/2011 - PDF - Spanish -
    Learn More
    €39.00

  • UNE-ISO 2256:2011 (R2021)

    Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification.
    2/2/2011 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 6575:2011

    Fenugreek, whole or ground (powdered). Specification.
    2/2/2011 - PDF - Spanish -
    Learn More
    €34.00

  • 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 -
    Learn More
    €46.00

  • 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 -
    Learn More
    €46.00

  • BS ISO 3632-2:2010

    Spices. Saffron (Crocus sativus L.) Test methods
    10/31/2010 - PDF - English -
    Learn More
    €331.00

  • UNE-ISO 5565-1:2010 (R2015)

    Vanilla (Vanilla fragans(Salisbury) Ames). Part 1: Specification.
    7/7/2010 - PDF - Spanish -
    Learn More
    €39.00

  • UNE-ISO 7926:2010 (R2021)

    Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification.
    7/7/2010 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-ISO 5561:2010 (R2015)

    Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification.
    7/7/2010 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 7386:2010 (R2021)

    Aniseed (Pimpinella anisum Linnaeus). Specification.
    7/7/2010 - PDF - Spanish -
    Learn More
    €39.00

  • UNE-ISO 5567:2010 (R2015)

    Dehydrated garlic. Cetermination of volatile organic sulphur compounds.
    7/7/2010 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 7928-1:2010 (R2021)

    Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus)
    7/7/2010 - PDF - Spanish -
    Learn More
    €49.00

  • UNE-ISO 5564:2010 (R2015)

    Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.
    7/7/2010 - PDF - Spanish -
    Learn More
    €27.00

  • UNE-ISO 7543-1:2010 (R2021)

    Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
    7/7/2010 - PDF - Spanish -
    Learn More
    €46.00

  • UNE-ISO 7377:2010 (R2015)

    Juniper berries (Junìperus communis Linnaeus). Specification.
    7/7/2010 - PDF - Spanish -
    Learn More
    €39.00

  • UNE-ISO 7928-2:2010 (R2021)

    Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus).
    7/7/2010 - PDF - Spanish -
    Learn More
    €49.00

  • 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 -
    Learn More
    €39.35

  • DIN EN ISO 2825:2010-06

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    6/1/2010 - PDF - English -
    Learn More
    €49.16

  • UNE-EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    5/19/2010 - PDF - Spanish -
    Learn More
    €27.00

  • UNE-EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    5/19/2010 - PDF - English -
    Learn More
    €32.40

  • NBN EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    4/16/2010 - PDF - German -
    Learn More
    €37.00

  • NBN EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    4/16/2010 - PDF - English -
    Learn More
    €37.00

  • NBN EN ISO 2825:2010

    Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
    4/16/2010 - PDF - French -
    Learn More
    €37.00

  • BS EN ISO 2825:2010

    Spices and condiments. Preparation of a ground sample for analysis
    3/31/2010 - PDF - English -
    Learn More
    €151.00

  • UNE-ISO 7542:2010 (R2021)

    Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination.
    3/24/2010 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-ISO 11165:2010 (R2015)

    Dried sage (Salvia officinalis L.). Specification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €27.00

  • UNE-ISO 2254:2010 (R2015)

    Cloves, whole and ground (powdered). Specification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €46.00

  • UNE-ISO 5562:2010 (R2021)

    Turmeric, whole or ground (powdered). Specification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 11163:2010 (R2015)

    Dried sweet basil (Ocimum basilicum L.). Specification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €27.00

  • UNE-ISO 1108:2010 (R2021)

    Spices and condiments. Determination of non-volatil ether extract.
    3/24/2010 - PDF - Spanish -
    Learn More
    €25.00

  • UNE-ISO 3588:2010 (R2015)

    Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
    3/24/2010 - PDF - Spanish -
    Learn More
    €27.00

  • UNE-ISO 7925:2010 (R2012)

    Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications.
    3/24/2010 - PDF - Spanish -
    Learn More
    €39.00

  • UNE-ISO 882-1:2010

    Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules.
    3/24/2010 - PDF - Spanish -
    Learn More
    €53.00

  • UNE-ISO 2255:2010 (R2015)

    Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 6574:2010 (R2021)

    Celery seed (Apium graveolens Linnaeus). Specification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 11164:2010 (R2015)

    Dried rosemary (Rosmarinus officinalis L.). Specification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €27.00

  • UNE-ISO 1208:2010 (R2015)

    Spices and condiments. Determination of filth
    3/24/2010 - PDF - Spanish -
    Learn More
    €49.00

  • UNE-ISO 5559:2010 (R2015)

    Dehydrated onio (Allium cepa Linnaeus). Specification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €57.00

  • UNE-ISO 10621:2010 (R2015)

    Dehydrated green pepper (Piper nigrum L.). Spécification.
    3/24/2010 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 882-2:2010 (R2015)

    Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds
    3/24/2010 - PDF - Spanish -
    Learn More
    €46.00

  • UNE-ISO 3513:2010 (R2015)

    Chillies. Determination of Scoville index.
    3/24/2010 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-EN ISO 927:2010

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    3/3/2010 - PDF - English -
    Learn More
    €62.40

  • UNE-EN ISO 927:2010

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    3/3/2010 - PDF - Spanish -
    Learn More
    €52.00

  • 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 -
    Learn More
    €52.90

  • DIN EN ISO 927:2010-03

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    3/1/2010 - PDF - English -
    Learn More
    €66.07

  • UNE-EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008))
    2/24/2010 - PDF - English -
    Learn More
    €69.60

  • UNE-EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008))
    2/24/2010 - PDF - Spanish -
    Learn More
    €58.00

  • NBN EN ISO 927:2009

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    12/16/2009 - PDF - German -
    Learn More
    €37.00

  • NBN EN ISO 927:2009

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    12/16/2009 - PDF - English -
    Learn More
    €37.00

  • NBN EN ISO 927:2009

    Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
    12/16/2009 - PDF - French -
    Learn More
    €37.00

  • UNE-EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    12/2/2009 - PDF - Spanish -
    Learn More
    €46.00

  • UNE-EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    12/2/2009 - PDF - Spanish -
    Learn More
    €46.00

  • UNE-EN ISO 676:2009

    Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    12/2/2009 - PDF - Spanish -
    Learn More
    €71.00

  • UNE-EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    12/2/2009 - PDF - English -
    Learn More
    €55.20

  • UNE-EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    12/2/2009 - PDF - English -
    Learn More
    €55.20

  • UNE-EN ISO 676:2009

    Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    12/2/2009 - PDF - English -
    Learn More
    €85.20

  • 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 -
    Learn More
    €39.35

  • DIN EN ISO 6465:2009-11

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    11/1/2009 - PDF - English -
    Learn More
    €49.16

  • UNE-ISO 1237:2009 (R2015)

    Mustard seeds. Specifications.
    10/28/2009 - PDF - Spanish -
    Learn More
    €68.00

  • UNE-ISO 959-2:2009 (R2021)

    Pepper (Piper nigrum L.) whole or ground. Specification. Part 2:White pepper.
    10/28/2009 - PDF - Spanish -
    Learn More
    €52.00

  • UNE-ISO 930:2009 (R2015)

    Spices and condiments -- Determination of acid-insoluble ash
    10/28/2009 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 972:2009 (R2015)

    Chillies and capsicums, whole or ground (powdered) -- Specification
    10/28/2009 - PDF - Spanish -
    Learn More
    €49.00

  • UNE-ISO 941:2009 (R2015)

    Spices and condiments. Determination of cold water soluble extract.
    10/28/2009 - PDF - Spanish -
    Learn More
    €25.00

  • UNE-ISO 1003:2009 (R2015)

    Spices. Ginger (Zingiber officinale Roscoe). Specifications.
    10/28/2009 - PDF - Spanish -
    Learn More
    €53.00

  • UNE-ISO 959-1:2009 (R2021)

    Pepper (Piper nigrum L.) whole or ground. Specification. Partie 1: Black pepper.
    10/28/2009 - PDF - Spanish -
    Learn More
    €57.00

  • UNE-ISO 928:2009 (R2015)

    Spices and condiments -- Determination of total ash
    10/28/2009 - PDF - Spanish -
    Learn More
    €34.00

  • UNE-ISO 973:2009 (R2012)

    Pimento(allspice) [pimenta dioica (L.) Merr.] whole or ground. Specification.
    10/28/2009 - PDF - Spanish -
    Learn More
    €34.00

  • NBN EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
    10/2/2009 - PDF - French -
    Learn More
    €58.00

  • NBN EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    10/2/2009 - PDF - English -
    Learn More
    €37.00

  • NBN EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    10/2/2009 - PDF - German -
    Learn More
    €37.00

  • NBN EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    10/2/2009 - PDF - French -
    Learn More
    €37.00

  • NBN EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
    10/2/2009 - PDF - German -
    Learn More
    €58.00

  • NBN EN ISO 676:2009

    Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
    10/2/2009 - PDF - English, French, German -
    Learn More
    €121.00

  • NBN EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    10/2/2009 - PDF - English -
    Learn More
    €37.00

  • NBN EN ISO 6465:2009

    Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
    10/2/2009 - PDF - German -
    Learn More
    €37.00

  • NBN EN ISO 948:2009

    Spices and condiments - Sampling (ISO 948:1980)
    10/2/2009 - PDF - French -
    Learn More
    €37.00

  • NBN EN ISO 6571:2010

    Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
    10/2/2009 - PDF - English -
    Learn More
    €58.00

  • DIN EN ISO 948:2009-10

    Spices and condiments - Sampling (ISO 948:1980)
    10/1/2009 - PDF - English -
    Learn More
    €49.16

  • 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 -
    Learn More
    €110.00

  • DIN EN ISO 948:2009-10

    Spices and condiments - Sampling (ISO 948:1980), German version EN ISO 948:2009
    10/1/2009 - PDF - German -
    Learn More
    €39.35

  • BS EN ISO 676:2009

    Spices and condiments. Botanical nomenclature
    9/30/2009 - PDF - English -
    Learn More
    €250.00

  • BS EN ISO 948:2009

    Spices and condiments. Sampling
    7/31/2009 - PDF - English -
    Learn More
    €151.00

  • BS EN ISO 6465:2009

    Spices. Cumin (Cuminum cyminum L.). Specification
    7/31/2009 - PDF - English -
    Learn More
    €151.00

  • BS ISO 1003:2008

    Spices. Ginger (Zingiber officinale Roscoe). Specification
    7/1/2008 - PDF - English -
    Learn More
    €180.00

  • NF V26-006 (08/2005)

    Dehydrated vegetables - Dehydrated garlic - Determination of thiosulfinates by gas chromatography and flame ionisation detection - Légumes déshydratés
    8/1/2005 - Paper - French -
    Learn More
    €60.67

Items 1 to 200 of 322 total

Set Ascending Direction
per page

List  Grid 

Page:
  1. 1
  2. 2