Savory — Specification Part 1: Winter savory (Satureja montana Linnaeus)
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Savory — Specification Part 2: Summer savory (Satureja hortensis Linnaeus)
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025); German and English version prEN ISO 2825:2025
€48.79
Spices and condiments — Botanical nomenclature
€155.00
Spices and condiments — Preparation of a ground sample for analysis
Vanille [Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews et Vanilla x tahitensis JW Moore] - Partie 1 : Spécifications
€48.50
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
€69.00
Oignon déshydraté - Spécifications
€89.33
Dehydrated tarragon (Artemisia dracunculus Linnaeus) whole, cut leaves and powder — Specification
€77.00
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
Épices - Safran (Crocus sativus L.) - Partie 1 : spécifications
€65.33
Épices et aromates. Safran (Crocus Sativus Linnaeus). Partie 1 : spécifications.
€56.50
Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography
Piment type Jamaïque entier ou en poudre - Spécifications
€25.00
Peppercorns (Piper nigrum L.) in brine — Specification and test methods
