Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
€50.00
Vinegar - Isotopic analysis of acetic acid and water - Part 1: H-NMR analysis of acetic acid; German version EN 16466-1:2013
€63.27
Vinegar - Isotopic analysis of acetic acid and water - Part 1 : 2H-NMR analysis of acetic acid - Vinaigre
€52.00
Vinegar. Isotopic analysis of acetic acid and water 2H-NMR
€193.00
Spices. Saffron (Crocus sativus L.) Specification
Spices — Saffron (Crocus sativus L.) Part 1: Specification
This product is not for sale, please contact us for more information
Spices and condiments. Determination by spectrophotometry of safranal from saffron stigmata(Crocus sativus L.)
€36.00
Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
€32.00
Vinegar - Isotopic analysis of acetic acid and water - Part 1: H-NMR analysis of acetic acid; German version N 8459-1:2011
€56.17
Vinegar - Isotopic analysis of acetic acid and water - Part 2: C-IRMS analysis of acetic acid; German version N 8459-2:2011
Vinegar - Isotopic analysis of acetic acid and water - Part 3: O-IRMS-analysis of water; German version N 8459:2011
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
€66.00
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
€48.00
Ground (powdered) paprika. Determination of total natural colouring matter content
€165.00
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010
€84.58
