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
SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
€47.00
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
€64.00
Spices. Ginger (Zingiber officinale Roscoe). Specifications.
€54.00
Spices and condiments. Determination of cold water soluble extract.
€26.00
Pimento(allspice) [pimenta dioica (L.) Merr.] whole or ground. Specification.
€35.00
Chillies and capsicums, whole or ground (powdered) -- Specification
€50.00
Pepper (Piper nigrum L.) whole or ground. Specification. Partie 1: Black pepper.
Pepper (Piper nigrum L.) whole or ground. Specification. Part 2:White pepper.
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
€74.00
