Liquorice extracts (Glycyrrhiza glabra L.) - Determination of glycyrrhizic acid content - Method using high-performance liquid chromatography - Extraits de réglisse (Glycyrrhiza glabra L.)
€64.01
Dehydrated garlic (Allium sativum L.). Specification. - Ail déshydraté (Allium sativum L.)
€73.30
Dehydrated green pepper (Piper nigrum L.). Specification.
€51.24
Cassia, Chinese type, Indonesian type and Vietnamese type (Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burbanii (C.G. Nees) Blume and Cinnamomum loureirii Nees). Specification.
Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume). Specification.
Spices and condiments. Determination of total ash. - Épices
Spices and condiments. Determination of acid-insoluble ash. - Épices
Peppercorns (Piper nigrum L.) in brine - Specifications and test methods
Ginger and ginger oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography. - Gingembre et oléorésines de gingembre
Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method - Produits alimentaires
€91.50
Foodstuffs - Determination of cyclamate - High performance liquid chromatographic method - Produits alimentaires
Pimento (allspice) (Pimenta dioica (L.) Merr.) whole or ground - Specification - Piment type Jamaïque (Pimenta dioica (L.) Merr.) entier ou en poudre
Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking - Acide acétique de qualité alimentaire
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
