Methods of test for spices and condiments Determination moisture content (entrainment method)
€165.00
SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.
€32.00
Mustard seed — Specification
€77.00
Spices and condiments — Determination of cold water-soluble extract
€51.00
Spices and condiments — Sampling
Methods of test for spices and condiments Determination degree fineness grinding - hand sieving method (reference method)
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
This product is not for sale, please contact us for more information
Juniper berries (Juniperus communis L.) — Specification
Dehydrated tarragon (Artemisia dracunculus Linnaeus), whole, cut leaves and powder — Specification
Fenugreek, whole or ground (powdered) — Specification
Spices and condiments — Determination of non-volatile ether extract
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:2026)
€16.00
Spices and condiments - Determination of moisture content (ISO 939:2021); Text in German and English
€48.79
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
€77.20
