Specification for curry powder
€24.39
Specification for mustard seed
Specification for cloves, whole and ground
Specification for cardamoms
Methods of test for spices and condiments; determination of moisture and volatile matter, oven drying method for mustard seed and saffron
Methods of test for spices and condiments; determination of total ash, water insoluble ash and acid insoluble ash
Black und white pepper; determination of nitrogen content of the methylene chloride extract, Kjeldahl method
Methods of test for spices and condiments; determination of crude fibre content, Weender method
Methods of test for spices and condiments - Determination of arsenic - Photometric method
Methods of test for spices and condiments - Determination of lead - Photometric method
Testing of spices and condiments; sampling
Spices and condiments; nomenclature, first list
€34.30
Food authenticity Isotopic analysis of acetic acid and water in vinegar 2H-NMR
€183.00
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025); German and English version prEN ISO 2825:2025
€48.79
Specification for chillies and capsicums (whole and ground)
€269.00
