Saffron (Crocus sativus Linnaeus) - Part 1 : Specification
€49.33
Black pepper and white pepper (Piper nigrum L.), whole or ground - Determination of alcaloids (expressed as piperine) - Spectrometric method - Poivre noir et poivre blanc (Piper nigrum L.) entier ou en poudre
€51.24
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications - Épices - Paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.) - Spécifications
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
Spices and condiments. Determination of moisture content
€172.00
Dried dill. Specification
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
€201.00
Spices and condiments. Dried sumac. Specification
Spices and condiments. Fennel seed, whole or ground Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)
BS ISO 7927-2. Spices and condiments. Fennel seed, whole or ground (powdered) Part 2. Sweet fennel (Foeniculum vulgare var. panmorium). Specification
€24.00
Spices and condiments. Fennel seed, whole or ground Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification
BS ISO 1003 Spices and condiments— Dried Ginger (Zingiber officinale Roscoe) - Whole/ Pieces & Ground. Specification
BS EN 16466-1. Food authenticity. Isotopic analysis of acetic acid and water in vinegar Part 1. 2H-NMR
Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
