Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
€121.00
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
€40.00
Spices and condiments - Sampling (ISO 948:1980)
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
€58.00
Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking
Spices and condiments — Preparation of a ground sample for analysis
This product is not for sale, please contact us for more information
Épices - Préparation d'un échantillon broyé pour analyse
€38.50
Pepper (Piper nigrum L.), whole or ground — Specification Part 1: Black pepper
Pepper (Piper nigrum L.), whole or ground — Specification Part 2: White pepper
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification Part 1: Whole capsules
€77.00
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification Part 2: Seeds
€51.00
Chillies and chilli oleoresins — Determination of total capsaicinoid content Part 1: Spectrometric method
Chillies and chilli oleoresins — Determination of total capsaicinoid content Part 2: Method using high-performance liquid chromatography
