Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
€28.00
Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)
€40.00
Spices and condiments. Detection of non-polar colorants by high performance liquid chromatography in saffron (Crocus sativus L.)
€58.00
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
€53.00
Spices. Saffron(Crocus Sativus L.). Part 2: Test methods.
€0.00
Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications
€54.00
Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.
Whole cumin (Cuminum cyminum L.) - Specification - Cumin entier (Cuminum cyminum L.)
€36.67
Vanilla - Vocabulary (ISO 3493:1999); German version prEN ISO 3493:2007
€69.91
Analysis of spices and condiments - Determination of volatile oil content - Destillation method
€41.78
Analysis of spices and condiments - Sampling
€48.79
