67.220.10 Spices and condiments
Displaying 85-96 of 103 results.
ISO 10622:1997
standard
EN
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds Specification
31.88 €
ISO 11027:1993
standard
EN
Pepper and pepper oleoresins Determination of piperine content Method using high-performance liquid chromatography
31.88 €
ISO 11162:2001
standard
EN
Peppercorns (Piper nigrum L.) in brine Specification and test methods
48.19 €
ISO 11163:1995
standard
EN
Dried sweet basil (Ocimum basilicum L.) Specification
31.88 €
ISO 11164:1995
standard
EN
Dried rosemary (Rosmarinus officinalis L.) Specification
31.88 €
ISO 11165:1995
standard
EN
Dried sage (Salvia officinalis L.) Specification
31.88 €
ISO 11178:1995
standard
EN
Star anise (Illicium verum Hook. f.) Specification
48.19 €
LVS EN 13188:2003 +AC
standard
EN
Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking
7.66 €
LVS EN 13189:2003 +AC
standard
EN
Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking
9.78 €
ISO 13685:1997
standard
EN
Ginger and its oleoresins Determination of the main pungent components (gingerols and shogaols) Method using high-performance liquid chromatography
48.19 €
LVS EN 16466-1:2013
standard
EN
Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
9.78 €
LVS EN 16466-1:2024
standard
EN
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
12.15 €