67.220.10 : Spices and condiments

ASTM E1083-00(2017)

ASTM E1083-00(2017)

Withdrawn Most Recent

Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)

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ASTM E1083-00(2011)

ASTM E1083-00(2011)

Superseded Historical

Standard Test Method for Sensory Evaluation of Red Pepper Heat

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ASTM E1083-00e1

ASTM E1083-00e1

Superseded Historical

Standard Test Method for Sensory Evalution of Red Pepper Heat

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ASTM E1083-00(2006)

ASTM E1083-00(2006)

Superseded Historical

Standard Test Method for Sensory Evaluation of Red Pepper Heat

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ASTM E1083-00

ASTM E1083-00

Superseded Historical

Standard Test Method for Sensory Evalution of Red Pepper Heat

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ISO 973:1999 (R2017)

ISO 973:1999 (R2017)

Superseded Historical

Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification

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NF ISO 3493, V00-102 (10/1999)

NF ISO 3493, V00-102 (10/1999)

Superseded Historical

Vanille - Vocabulaire

€34.00

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DIN 10230:1999-05

DIN 10230:1999-05

Superseded Historical

Spices and condiments - Preparation of a ground sample for analysis

€41.78

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DIN EN 13188:1998-06

DIN EN 13188:1998-06

Superseded Historical

Vinegar - Product made from alcoholic liquid of agricultural origin - Definitions, requirements, marking; German version prEN 13188:1998

€41.78

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DIN EN 13189:1998-06

DIN EN 13189:1998-06

Superseded Historical

Acetic acid food grade - Product made from materials of non-alcoholic origin - Definitions, requirements, marking; German version prEN 13189:1998

€41.78

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ISO 959-1:1998 (R2021)

ISO 959-1:1998 (R2021)

Superseded Historical

Pepper (Piper nigrum L.), whole or ground — Specification Part 1: Black pepper

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ISO 959-2:1998 (R2021)

ISO 959-2:1998 (R2021)

Superseded Historical

Pepper (Piper nigrum L.), whole or ground — Specification Part 2: White pepper

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ASTM F1885-98

ASTM F1885-98

Superseded Historical

Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

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DIN 10229:1997-08

DIN 10229:1997-08

Superseded Historical

Analysis of spices and condiments - Determination of moisture content - Entrainment method

€41.78

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DIN 10230:1997-08

DIN 10230:1997-08

Superseded Historical

Spices and condiments - Preparation of a ground sample for analysis

€41.78

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