67.220.10 : Spices and condiments

BS 6377:1983

BS 6377:1983

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Specification for fenugreek

€269.00

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BS 6409:1983

BS 6409:1983

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Specification for whole or ground (powdered) cinnamon

€269.00

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BS 6417:1983

BS 6417:1983

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Specification for whole and ground turmeric

€269.00

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NF EN ISO 7540, V32-166 (08/2020)

NF EN ISO 7540, V32-166 (08/2020)

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Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications - Épices - Paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.) - Spécifications

€49.33

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NF EN ISO 7541, V32-176 (08/2020)

NF EN ISO 7541, V32-176 (08/2020)

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Spices and condiments - Spectrophotometric determination of the extractable colour in paprika

€49.33

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NF EN 17250, V03-190 (01/2020)

NF EN 17250, V03-190 (01/2020)

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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

€86.67

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NF EN 17424, V03-424 (11/2020)

NF EN 17424, V03-424 (11/2020)

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Foodstuffs - Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post column derivatization

€102.33

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NF ISO 6577, V32-125 (12/2004)

NF ISO 6577, V32-125 (12/2004)

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Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) - Specification - Huile essentielle

€51.24

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NF EN ISO 6571, V32-200 (11/2009)

NF EN ISO 6571, V32-200 (11/2009)

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Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Épices, aromates et herbes

€51.24

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DIN 10235:1999-09

DIN 10235:1999-09

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Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)

€56.17

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DIN EN 13189:2000-11

DIN EN 13189:2000-11

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Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; German version EN 13189:2000

€48.79

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DIN EN 13188:2000-11

DIN EN 13188:2000-11

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Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking; German version EN 13188:2000

€56.17

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DIN 10236:2001-12

DIN 10236:2001-12

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Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

€41.78

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NF EN ISO 3493, V00-102 (10/2014)

NF EN ISO 3493, V00-102 (10/2014)

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Vanilla - Vocabulary

€40.69

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NF EN ISO 6571/A1, V32-200/A1 (12/2017)

NF EN ISO 6571/A1, V32-200/A1 (12/2017)

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Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 - Épices, aromates et herbes - Détermination de la teneur en huiles essentielles (méthode par hydrodistillation)

€28.00

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