Gingembre et oléorésines de gingembre - Détermination des principaux composés piquants (gingerols, shogaols) - Méthode par chromatographie en phase liquide à haute performance.
€56.50
Anis vert ({Pimpinella} anisum {Linnaeus}) - Spécifications
€28.00
Bicarbonate d'ammonium à usage industriel (y compris les industries alimentaires) - Méthodes d'essai
€49.33
Vanilla - Vocabulary (ISO 3493:1999); German version prEN ISO 3493:2007
€69.91
Spices and condiments - Determination of moisture content (ISO 939:2021); Text in German and English
€48.79
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version FprEN ISO 7541:2009
€41.78
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version FprEN ISO 2825:2009
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version FprEN ISO 7540:2009
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO/DIS 927:2007); German version prEN ISO 927:2007
€56.17
Whole cumin (Cuminum cyminum L.) - Specification (ISO/CD 6465:2007); German version prEN ISO 6465:2007
Vinegar - Isotopic analysis of acetic acid and water - Part 1: H-NMR analysis of acetic acid; German version N 8459-1:2011
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
Analysis of spices and condiments - Determination of moisture content - Entrainment method
Spices and condiments - Preparation of a ground sample for analysis
