Analysis of spices and condiments - Determination of moisture content - Entrainment method
€41.78
Spices and condiments - Preparation of a ground sample for analysis
Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (ISO 11027:1993)
€24.39
Analysis of spices and condiments - Determination of total ash and acid-insoluble ash
Analysis of spices and condiments - Determination of volatile oil content - Destillation method
€48.79
Vinegar - Product made from alcoholic liquid of agricultural origin - Definitions, requirements, marking; German version prEN 13188:1998
Acetic acid food grade - Product made from materials of non-alcoholic origin - Definitions, requirements, marking; German version prEN 13189:1998
Vinegar - Isotopic analysis of acetic acid and water - Part 1: H-NMR analysis of acetic acid; German version N 8459-1:2011
€56.17
Vinegar - Isotopic analysis of acetic acid and water - Part 2: C-IRMS analysis of acetic acid; German version N 8459-2:2011
Vinegar - Isotopic analysis of acetic acid and water - Part 3: O-IRMS-analysis of water; German version N 8459:2011
Spices and condiments - Sampling (ISO 948:1980); German version prEN ISO 948:2009
Spices and condiments - Determination of moisture content - Entrainment method (ISO 939:1980); German version prEN ISO 939:2009
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version prEN ISO 676:2009
€116.64
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version FprEN ISO 6571:2009
€69.91
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version FprEN ISO 7541:2009
