Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO/DIS 7541:2019); German and English version prEN ISO 7541:2019
€69.91
Spices - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specification (ISO/DIS 7540:2019); German and English version prEN ISO 7540:2019
Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms
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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
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method); Amendment 1 (ISO 6571:2008/DAM 1:2016); German and English version EN ISO 6571:2009/prA1:2016
€41.78
Spices and condiments. Determination by spectrophotometry of safranal from saffron stigmata (Crocus sativus L.)
€32.00
Vanilla - Vocabulary (ISO/FDIS 3493:2013); German version FprEN ISO 3493:2013
€48.79
Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
€56.00
€50.00
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 2H-NMR
€193.00
Spices. Saffron (Crocus sativus L.) Specification
Spices — Saffron (Crocus sativus L.) Part 1: Specification
Spices and condiments. Determination by spectrophotometry of safranal from saffron stigmata(Crocus sativus L.)
€36.00
Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
