Methods of test for spices and condiments Determination total capsaicinoid content chillies chilli oleoresins (high-performance liquid chromatographic method)
€165.00
Herbs and spices ready for food use Specification dried pimento (allspice) (whole ground)
Methods of analysis fats and fatty oils. General introduction procedures list determinations in BS 684
Herbs and spices ready for food use Specification coriander seeds (whole ground)
Herbs and spices ready for food use Specification dried sage (whole ground)
Herbs and spices ready for food use Specification dried fenugreek (whole or ground)
Herbs and spices ready for food use Specification dried marjoram (whole, rubbed ground)
Herbs and spices ready for food use Specification dried mint (whole, rubbed ground)
Methods for analysis of oilseed residues Determination glucosinolates content by high-performance liquid chromatography
€193.00
Foodstuffs. Determination of saccharin in table top sweetener preparations. Spectrometric method
Foodstuffs. Determination of acesulfame K in table top sweetener preparations. Spectrometric method
Foodstuffs. Determination of aspartame in table top sweetener preparations. Method by high performance liquid chromatography
Foodstuffs. Determination of cyclamate and saccharin in liquid table top sweetener preparations. Method by high performance liquid chromatography
Fatty food. Determination of pesticides and polychlorinated biphenyls (PCBs) General
Fatty food. Determination of pesticides and polychlorinated biphenyls (PCBs) Extraction fat, PCBs, determination fat content
