Oignon déshydraté - Spécifications
€89.33
Characteristics of fresh and dry baker's yeast; Text in English
€0.00
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: H-NMR analysis of acetic acid; German and English version prEN 16466-1:2023
€77.20
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD; German version EN 17250:2020
€98.32
Vinegar. Isotopic analysis of acetic acid and water 2H-NMR
€193.00
BS EN 16466-1. Food authenticity. Isotopic analysis of acetic acid and water in vinegar Part 1. 2H-NMR
€23.00
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020); German version EN ISO 7540:2020
€69.91
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020); German version EN ISO 7541:2020
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO/DIS 7541:2019); German and English version prEN ISO 7541:2019
Spices - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specification (ISO/DIS 7540:2019); German and English version prEN ISO 7540:2019
Methods of test for spices and condiments Determination alcohol-soluble extract
€269.00
Methods of test for spices and condiments Determination water-insoluble ash
€95.00
Specification for ginger (whole, in pieces and ground)
Specification for pimento (allspice) (whole and ground)
Specification for black pepper and white pepper (whole and ground)
