67.220.10 : Spices and condiments

DIN EN 13189:2000-11

DIN EN 13189:2000-11

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Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; German version EN 13189:2000

€48.79

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DIN EN 13188:2000-11

DIN EN 13188:2000-11

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Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking; German version EN 13188:2000

€56.17

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DIN 10229:2000-08

DIN 10229:2000-08

Superseded Historical

Analysis of spices and condiments - Determination of moisture content - Entrainment method

€48.79

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DIN 10236:2001-12

DIN 10236:2001-12

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Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

€41.78

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NF EN ISO 7540, V32-166 (08/2020)

NF EN ISO 7540, V32-166 (08/2020)

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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

€49.33

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NF EN ISO 7541, V32-176 (08/2020)

NF EN ISO 7541, V32-176 (08/2020)

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Spices and condiments - Spectrophotometric determination of the extractable colour in paprika

€49.33

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NF EN 17250, V03-190 (01/2020)

NF EN 17250, V03-190 (01/2020)

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Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD - Produits alimentaires - Détermination de la teneur en ochratoxine A dans le paprika, les piments, les poivres noir et blanc, la noix de muscade, les mélanges d'épices, la réglisse, le cacao et les produits à base de cacao, par purification sur colonne d'immuno-affinité et chromatographie liquide

€86.67

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NF EN 17424, V03-424 (11/2020)

NF EN 17424, V03-424 (11/2020)

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Foodstuffs - Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post column derivatization

€102.33

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XP ISO/TS 17383, T60-283 (11/2014)

XP ISO/TS 17383, T60-283 (11/2014)

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Determination of the triacylglycerol composition of fats and oils - Determination by capillary gas chromatography

€82.00

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UNE 34096-7:1981 (R2016)

UNE 34096-7:1981 (R2016)

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SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.

€28.00

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NF V32-169 (02/2004)

NF V32-169 (02/2004)

Withdrawn Most Recent

Baies de Genièvre (Juniperus communis L.) - Spécifications

€35.67

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ISO 18731:2025

ISO 18731:2025

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Spices and condiments — Seasoning oil of Zanthoxyli pericarpium — Specification

€77.00

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NF EN ISO 7541, V32-176 (04/2010)

NF EN ISO 7541, V32-176 (04/2010)

Superseded Historical

Paprika en poudre - Détermination de la teneur en matières colorantes naturelles

€35.50

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NF EN ISO 7540, V32-166 (04/2010)

NF EN ISO 7540, V32-166 (04/2010)

Superseded Historical

Paprika (Capsicum annuum L.) en poudre - Spécifications

€62.00

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V32-082 (09/1993)

V32-082 (09/1993)

Superseded Historical

Gingembre et oléorésines de gingembre - Détermination des principaux composés piquants (gingerols, shogaols) - Méthode par chromatographie en phase liquide à haute performance.

€56.50

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