Masala chai/tea powder — Definition and characteristics
This product is not for sale, please contact us for more information
Green coffee — Determination of loss in mass at 105 °C
€51.00
Green coffee — Guidelines on methods of specification
Green coffee — Olfactory and visual examination and determination of foreign matter and defects
Coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization (ISO/DIS 18862:2024); German and English version prEN ISO 18862:2024
€105.42
COFFEES.
€18.00
Sustainable and traceable cocoa - Part 1: Requirements for cocoa sustainability management systems (ISO 34101-1:2019)
€163.00
Sustainable and traceable cocoa - Part 2: Requirements for performance (related to economic, social and environmental aspects) (ISO 34101-2:2019)
€121.00
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
Tea — Preparation of liquor for use in sensory tests
€77.00
Coffee extracts — Determination of the dry matter content of coffee extracts — Sea sand method of liquid or pasty coffee extracts
Coffee and coffee products — Determination of particle size of ground roasted coffee — Horizontal sieving motion method using circular brushes
€115.00
Oolong tea — Definition and basic requirements
Tea — Classification of tea types
Instant tea in solid form — Specification
