Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version EN ISO 676:2009
€116.64
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version EN ISO 6571:2009
€69.91
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017
€77.20
Foodstuffs - Determination of ochratoxin A in paprika, chilli, black & white pepper, nutmeg, spice mix, liquorice, cocoa and cocoa products by immunoaffinity column clean-up and high performance liquid chromatography with fluorescence detection; German and English version prEN 17250:2018
€91.03
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO/DIS 7541:2019); German and English version prEN ISO 7541:2019
Spices - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specification (ISO/DIS 7540:2019); German and English version prEN ISO 7540:2019
Analysis of spices and condiments - Determination of total ash and acid-insoluble ash
€41.78
Corrigenda to DIN EN 13188:2000-11 (EN 13188:2000/AC:2002)
€0.00
Corrigenda to DIN EN 13189:2000-11(EN 13189:2000/AC:2002)
Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
€56.17
Spices. Ginger (Zingiber officinale Roscoe). Specification
€201.00
Laurel (Laurus nobilis L.). Whole and ground leaves.
€162.00
Cloves, whole and ground (powdered). Specification
€172.00
Methods of test for spices and condiments Determination Scoville index chillies
Specification for vacuum salt for food use
