Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
€89.00
Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powered chillies and chilie oleoresins - Method using high performance liquid chromatography (HPLC)
€48.79
Piment type Jamaïque entier ou en poudre - Spécifications
€32.00
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: H-NMR analysis of acetic acid; German version EN 16466-1:2024
€77.20
Spices and condiments - Determination of moisture content (ISO 939:2021)
Spices and condiments — Determination of cold water-soluble extract
€51.00
Spices and condiments — Sampling
Chillies and capsicums, whole or ground (powdered) — Specification
€77.00
Spices and condiments — Determination of non-volatile ether extract
Spices and condiments — Determination of filth
Mustard seed — Specification
Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification
Spices and condiments — Preparation of a ground sample for analysis
Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) Determination of fluorine content
€49.00
