Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
€52.00
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
€77.00
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
€121.00
Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
€269.00
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD - Produits alimentaires - Détermination de la teneur en ochratoxine A dans le paprika, les piments, les poivres noir et blanc, la noix de muscade, les mélanges d'épices, la réglisse, le cacao et les produits à base de cacao, par purification sur colonne d'immuno-affinité et chromatographie liquide
€93.67
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
€193.00
€51.00
Dried dill. Specification
€165.00
Dried dill — Specification
Dried parsley (Petroselinum crispum). Specification
Dried parsley (Petroselinum crispum) — Specification
Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
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
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
€36.00
