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BS 7087-10:1996
Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
Vydáno: 1996-03-15
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BS ISO 3632-2:2010
Spices. Saffron (Crocus sativus L.) Test methods
Spices. Saffron (Crocus sativus L.) Test methods
Vydáno: 2010-10-31
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BS EN 17250:2020
Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
Vydáno: 2020-01-30
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BS ISO 24052:2022
Spices and condiments. Dried sumac. Specification
Spices and condiments. Dried sumac. Specification
Vydáno: 2022-06-17
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BS ISO 5671:2023
Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification
Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification
Vydáno: 2023-05-24
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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
Vydáno: 1992-09-15
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BS EN ISO 6465:2009
Spices. Cumin (Cuminum cyminum L.). Specification
Spices. Cumin (Cuminum cyminum L.). Specification
Vydáno: 2009-07-31
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24/30473187 DC
BS ISO 18731 Spices and condiments - Seasoning oil of Zanthoxyli pericarpium - Specification
BS ISO 18731 Spices and condiments - Seasoning oil of Zanthoxyli pericarpium - Specification
Vydáno: 2024-09-30
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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
Vydáno: 2024-11-20
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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
Vydáno: 2024-11-25
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25/30502206 DC
BS ISO 11027 Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
BS ISO 11027 Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
Vydáno: 2025-02-21
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BS EN ISO 676:2009
Spices and condiments. Botanical nomenclature
Spices and condiments. Botanical nomenclature
Vydáno: 2009-09-30
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