Laurel (Laurus nobilis L.) - Whole or broken leaves - Specification - Laurier (Laurus nobilis L.)
€52.00
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
€77.20
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
€91.03
Vinegar - Isotopic analysis of acetic acid and water - Part 1: H-NMR analysis of acetic acid; German version EN 16466-1:2013
€63.27
Vinegar - Isotopic analysis of acetic acid and water - Part 2: C-IRMS analysis of acetic acid; German version EN 16466-2:2013
€56.17
Vinegar - Isotopic analysis of acetic acid and water - Part 3: O-IRMS analysis of water in wine vinegar; German version EN 16466-3:2013
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010
€84.58
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version EN ISO 7541:2010
€48.79
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010
€41.78
Corrigenda to DIN EN 13188:2000-11 (EN 13188:2000/AC:2002)
€0.00
Corrigenda to DIN EN 13189:2000-11(EN 13189:2000/AC:2002)
Vanilla - Vocabulary (ISO/FDIS 3493:2013); German version FprEN ISO 3493:2013
Vanilla - Vocabulary (ISO 3493:2014); Trilingual version EN ISO 3493:2014
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: H-NMR analysis of acetic acid; German and English version prEN 16466-1:2023
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD; German version EN 17250:2020
€98.32
