BS EN 18003. Food Authenticity. Determination of 16-O-methylcafestol content of green and roasted coffee. HPLC-method
€23.00
BS ISO 5642. Tea polyphenol extracts. Definition and basic requirements
BS EN 17992. Food authenticity. Determination of the sum of 16-O-methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR
Tea — Classification of tea types
€77.00
Oolong tea. Definition and basic requirements
€193.00
Oolong tea — Definition and basic requirements
Coffee and coffee products. Determination of particle size of ground roasted coffee. Horizontal sieving motion method using circular brushes
€269.00
Matcha tea. Definition and characteristics
Coffee and coffee products — Determination of particle size of ground roasted coffee — Horizontal sieving motion method using circular brushes
€115.00
Matcha tea — Definition and characteristics
Instant tea in solid form. Specification
€165.00
Instant tea in solid form — Specification
€51.00
Tea. Determination of theaflavins in black tea. Method using high performance liquid chromatography
Tea — Determination of theaflavins in black tea — Method using high performance liquid chromatography
€155.00
Coffee extracts. Determination of the dry matter content of coffee extracts. Sea sand method of liquid or pasty coffee extracts
