Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume). Specification.
€37.33
Methods of test for spices and condiments Determination total ash
€165.00
Methods of test for spices and condiments Determination acid-insoluble ash
Spices and condiments — Determination of acid-insoluble ash
€51.00
Spices and condiments — Determination of total ash
Dehydrated garlic (Allium sativum L.). Specification. - Ail déshydraté (Allium sativum L.)
€52.00
Ginger and ginger oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography. - Gingembre et oléorésines de gingembre
€65.33
Dehydrated green pepper (Piper nigrum L.) — Specification
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification
€77.00
Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography
Dehydrated garlic (Allium sativum L.) — Specification
Chillies and capsicums, whole or ground (powdered). Specification.
Herbs and spices ready for food use Specification dried whole dill seed, leaves ground
Herbs and spices ready for food use Specification dried tarragon (whole ground)
Herbs and spices ready for food use Specification dried sesame seeds (dehulled)
