Spices and condiments. Whole/pieces and ground dried ginger (Zingiber officinale Roscoe). Specification
€193.00
Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification
€77.00
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025); German and English version prEN ISO 2825:2025
€48.79
BS EN ISO 2825 Spices and condiments - Preparation of a ground sample for analysis
€23.00
BS ISO 959-1 Pepper (Piper nigrum L.), whole or ground. Specification Part 1: Black pepper
BS ISO 959-2 Pepper (Piper nigrum L.), whole or ground - Specification Part 2: White pepper
BS ISO 11027 Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
Food authenticity Isotopic analysis of acetic acid and water in vinegar 2H-NMR
€183.00
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
€89.00
Authenticité des aliments - Analyse isotopique de l'acide acétique et de l'eau dans le vinaigre - Partie 1 : analyse RMN-2H de l'acide acétique
€82.00
BS ISO 3632-1 Spices - Saffron (Crocus sativus L.) Part 1: Specification
BS ISO 18731 Spices and condiments - Seasoning oil of Zanthoxyli pericarpium - Specification
BS ISO 23983 Characteristics of fresh and dry baker’s yeast
BS ISO 1003 Spices and condiments— Dried Ginger (Zingiber officinale Roscoe) - Whole/ Pieces & Ground. Specification
Spices and condiments. Fennel seed, whole or ground Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
