Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
€69.00
Spices. Saffron (Crocus sativus L.) Specification
€201.00
Spices — Saffron (Crocus sativus L.)
€51.00
BS ISO 6754 Dried thyme (Thymus vulgaris L.) — Specification
€24.00
BS ISO 7928-1 Savory — Specification Part 1: Winter savory (Satureja montana Linnaeus)
BS ISO 7928-2 Savory — Specification Part 2: Summer savory (Satureja hortensis Linnaeus)
BS ISO 5565-1 Vanilla [Vanilla fragrans (Salisbury) Ames, syn - planifolia Andrews and x tahitensis JW Moore] Part 1: Specification
Standard Guide for Irradiation of Dried Spices, Herbs, Vegetable Seasonings, and Plant Materials Used in the Production of Dietary Substances to Control Pathogens and Other Microorganisms
€65.00
Spices and condiments. Whole/pieces and ground dried ginger (Zingiber officinale Roscoe). Specification
Spices and condiments— Dried Ginger (Zingiber officinale Roscoe) Whole/ Pieces & Ground
€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
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
