67.220 : Spices and condiments. Food additives
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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 -
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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 -
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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 -
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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 -
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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 -
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NF EN ISO 7541, V32-176 (08/2020)
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
8/1/2020 - Paper - French -
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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 -
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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 -
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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 -
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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 -
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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 -
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AC V18-700 (08/2012)
Animal feeding stuffs - Consensual analytical tolerances applying to certain nutritional additives
8/1/2012 - Paper - French -
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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 -
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XP CEN/TS 14537, V03-076 (10/2003)
Foodstuffs - Determination of neohesperidin-dihydrochalcon by high-performance liquid chromatography (HPLC)
10/1/2003 - Paper - French -
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NF V32-135 (09/2002) (R2012)
Laurel (Laurus nobilis L.) - Whole or broken leaves - Specification - Laurier (Laurus nobilis L.)
9/1/2002 - Paper - French -
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NF V32-160 (12/2000)
Whole cumin (Cuminum cyminum L.) - Specification - Cumin entier (Cuminum cyminum L.)
12/1/2000 - Paper - French -
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€86.67
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€119.00
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NF ISO 5565-2, V32-085-2 (03/2000)
Vanilla (Vanilla fragrans (Salisbury) Ames) - Part 2 : test methods
3/1/2000 - Paper - French -
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NF ISO 959-2, V32-075-2 (08/1998)
Pepper (Piper nigrum L.), whole or ground. . Specification. . Part 2 : white pepper. - Poivre (Piper nigrum L.), entier ou en poudre
8/1/1998 - Paper - French -
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NF V32-079 (10/1990)
Spices and condiments. Whole or ground pepper and pepper oleoresin. Determination of piperine content by high performance liquid chromatography. - Épices et aromates
10/1/1990 - Paper - French -
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NF V32-150 (12/1987) (R2012)
Spices and condiments. Whole black and blond caraway (carum carvi lunnaeus). Specification. - Épices et aromates
12/1/1987 - Paper - French -
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NF V03-406 (12/1986) (R2011)
Spices and condiments. Determination of non-volatile ether extract.
12/1/1986 - Paper - French -
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NF V32-165 (05/1985)
Spices and condiments. Dried mint ({Mentha} {Spicata} {Linnaeus} syn {Mentha} {Viridis} {Linnaeus}). Specification.
5/1/1985 - Paper - French -
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NF V03-402 (05/1985)
Spices and condiments. Determination of moisture content. Entrainment method. - Épices et aromates
5/1/1985 - Paper - French -
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NF V32-163 (05/1985)
Spices and condiments. Dried peppermint ({Mentha} {Piperita} {Linnaeus}). Detection of carvone by thin layer chromatographic method.
5/1/1985 - Paper - French -
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NF V32-167 (05/1985)
Spices and condiments. Ground paprika ({Capsicum} {Annuum} {Linnaeus}). Microscopical examination.
5/1/1985 - Paper - French -
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NF V59-004 (10/1982) (R2012)
Food products. Edible gelatine. Determination of sulphur dioxide content.
10/1/1982 - Paper - French -
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NF V59-003 (10/1982) (R2012)
Food products. Edible gelatine. Determination of water and ash contents.
10/1/1982 - Paper - French -
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€48.00
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NF V59-011 (10/1982) (R2012)
Food products. Edible gelatine. Determination of copper, lead, iron and zinc contents by atomic absorption spectrophomometry-
10/1/1982 - Paper - French -
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NF V59-006 (10/1982) (R2012)
Food products. Edible gelatine. Determination of arsenic content. Silver diethyldithiocarbamate colorimetric method.
10/1/1982 - Paper - French -
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€25.67
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NF V32-156 (06/1982) (R2012)
Spices and condiments. Turmeric. Determination of colouring power. Spectrophotometric method.
6/1/1982 - Paper - French -
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NF V32-151 (06/1982) (R2012)
Spices and condiments. Fenugreek, whole or ground (powdered). Specifications.
6/1/1982 - Paper - French -
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NF V05-001 (11/1959) (R1999)
Food products. Vinegar. Determination of acetic acid concentration.
11/1/1959 - Paper - French -
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