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67.220.10 Spices and condiments
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BS 4585-2:1982
Methods of test for spices and condiments Determination of moisture content (entrainment method)
Methods of test for spices and condiments Determination of moisture content (entrainment method)
Released: 1982-02-26
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162.14 EUR
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16.21 EUR
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48.64 EUR
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162.14 EUR
BS EN ISO 927:2009
Spices and condiments. Determination of extraneous matter and foreign matter content
Spices and condiments. Determination of extraneous matter and foreign matter content
Released: 2013-01-31
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16.21 EUR
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48.64 EUR
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162.14 EUR
BS ISO 3632-2:2010
Spices. Saffron (Crocus sativus L.) Test methods
Spices. Saffron (Crocus sativus L.) Test methods
Released: 2010-10-31
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350.90 EUR
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35.09 EUR
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105.27 EUR
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350.90 EUR
BS ISO 2254:2004
Cloves, whole and ground (powdered). Specification
Cloves, whole and ground (powdered). Specification
Released: 2004-08-13
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162.14 EUR
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16.21 EUR
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48.64 EUR
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162.14 EUR
BS 4585-6:1992
Methods of test for spices and condiments Determination of non-volatile ether extract
Methods of test for spices and condiments Determination of non-volatile ether extract
Released: 1992-09-15
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16.21 EUR
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48.64 EUR
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162.14 EUR
BS EN ISO 7540:2020
Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications
Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications
Released: 2020-09-02
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162.14 EUR
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16.21 EUR
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48.64 EUR
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BS 7087-12:1992
Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground)
Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground)
Released: 1992-06-15
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162.14 EUR
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16.21 EUR
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48.64 EUR
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162.14 EUR
BS EN 16466-1:2024 - TC
Tracked Changes. Food authenticity Isotopic analysis of acetic acid and water in vinegar <sup>2</sup>H-NMR analysis of acetic acid
Tracked Changes. Food authenticity Isotopic analysis of acetic acid and water in vinegar <sup>2</sup>H-NMR analysis of acetic acid
Released: 2024-11-25
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268.62 EUR
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268.62 EUR
24/30486209 DC
BS ISO 3632-1 Spices - Saffron (Crocus sativus L.) Part 1: Specification
BS ISO 3632-1 Spices - Saffron (Crocus sativus L.) Part 1: Specification
Released: 2024-10-07
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24.20 EUR
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24.20 EUR
BS EN 16466-1:2024
Food authenticity Isotopic analysis of acetic acid and water in vinegar <sup>2</sup>H-NMR analysis of acetic acid
Food authenticity Isotopic analysis of acetic acid and water in vinegar <sup>2</sup>H-NMR analysis of acetic acid
Released: 2024-11-20
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191.18 EUR
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19.12 EUR
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57.35 EUR
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191.18 EUR
BS EN 16466-3:2013
Vinegar. Isotopic analysis of acetic acid and water <sup>18</sup>O-IRMS analysis of water in wine vinegar
Vinegar. Isotopic analysis of acetic acid and water <sup>18</sup>O-IRMS analysis of water in wine vinegar
Released: 2013-01-31
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162.14 EUR
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16.21 EUR
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48.64 EUR
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162.14 EUR
BS 4585-9:1998
Methods of test for spices and condiments Determination of acid-insoluble ash
Methods of test for spices and condiments Determination of acid-insoluble ash
Released: 1998-02-15
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162.14 EUR
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16.21 EUR
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48.64 EUR
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162.14 EUR