Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
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Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)
Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)
Cloves, whole and ground (powdered). Specification
€165.00
Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
€269.00
Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications
Spices and condiments. Spectrophotometric determination of the extractable colour in paprika
€193.00
Spices. Saffron (Crocus sativus L.) Specification
Spices. Saffron (Crocus sativus L.) Test methods
€355.00
Herbs and spices ready for food use Specification dried nutmeg mace
Herbs and spices ready for food use Specification dried basil (bouquets, rubbed ground)
Herbs and spices ready for food use Specification turmeric (whole ground)
Methods of test for spices and condiments Determination non-volatile ether extract
Herbs and spices ready for food use Specification cinnamon (whole ground)
Herbs and spices ready for food use Specification oregano (whole, rubbed ground)
