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67.220.10 Spices and condiments
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Price exclude VAT will be charged for customers of European Union – VAT payers (with valid EU VAT number) and for customers outside of European Union.
UNE ISO 7928-1:2010
Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus)
Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus)
Released: 2010-07-07
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53.90 EUR
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53.90 EUR
UNE ISO 972:2009
Chillies and capsicums, whole or ground (powdered) -- Specification
Chillies and capsicums, whole or ground (powdered) -- Specification
Released: 2009-10-28
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53.90 EUR
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53.90 EUR
UNE EN ISO 7541:2021
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
Released: 2021-04-07
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79.20 EUR
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79.20 EUR
Spanish PDF
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66.00 EUR
Spanish Hardcopy
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66.00 EUR
UNE 34096-7:1981
SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.
SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.
Released: 1981-09-15
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29.70 EUR
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29.70 EUR
UNE EN ISO 6571:2010/A1:2018
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
Released: 2018-02-21
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44.88 EUR
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44.88 EUR
Spanish PDF
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37.40 EUR
Spanish Hardcopy
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37.40 EUR
UNE EN ISO 927:2010
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
Released: 2010-03-03
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68.64 EUR
English Hardcopy
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68.64 EUR
Spanish PDF
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57.20 EUR
Spanish Hardcopy
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57.20 EUR
UNE ISO 11178:2011
Star anise (Illicium verum Hook. f.) -- Specification
Star anise (Illicium verum Hook. f.) -- Specification
Released: 2011-02-09
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57.20 EUR
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In stock
57.20 EUR
UNE ISO 13685:2011
Ginger and its oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography.
Ginger and its oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography.
Released: 2011-02-09
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63.80 EUR
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63.80 EUR
UNE ISO 5565-2:2011
Vanilla (Vanilla fragans(Salisbury) Ames). Part 2: Test methods
Vanilla (Vanilla fragans(Salisbury) Ames). Part 2: Test methods
Released: 2011-03-30
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63.80 EUR
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63.80 EUR
UNE ISO 5566:2011
Turmeric. Determination of colouring power. Spectrophotometric method.
Turmeric. Determination of colouring power. Spectrophotometric method.
Released: 2011-02-02
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29.70 EUR
Spanish Hardcopy
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29.70 EUR
UNE ISO 6577:2011
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
Released: 2011-06-08
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57.20 EUR
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57.20 EUR
UNE ISO 6754:2011
Dried thyme (Thymus vulgaris L.) -- Specification
Dried thyme (Thymus vulgaris L.) -- Specification
Released: 2011-02-02
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42.90 EUR
Spanish Hardcopy
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42.90 EUR