Spices and condiments. Determination of total ash. - Épices
€51.24
Spices and condiments. Determination of acid-insoluble ash. - Épices
Peppercorns (Piper nigrum L.) in brine - Specifications and test methods
€73.30
Ginger and ginger oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography. - Gingembre et oléorésines de gingembre
Pimento (allspice) (Pimenta dioica (L.) Merr.) whole or ground - Specification - Piment type Jamaïque (Pimenta dioica (L.) Merr.) entier ou en poudre
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 - Épices, aromates et herbes - Détermination de la teneur en huiles essentielles (méthode par hydrodistillation)
€28.00
Saffron (Crocus sativus Linnaeus) - Part 2 : Test methods
€105.00
Saffron (Crocus sativus Linnaeus) - Part 1 : Specification
€49.33
Black pepper and white pepper (Piper nigrum L.), whole or ground - Determination of alcaloids (expressed as piperine) - Spectrometric method - Poivre noir et poivre blanc (Piper nigrum L.) entier ou en poudre
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications - Épices - Paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.) - Spécifications
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
Spices and condiments. Determination of moisture content
€172.00
Dried dill. Specification
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
€201.00
Spices and condiments. Dried sumac. Specification
