67.220.10 Spices and condiments

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Released: 2019-09-23
19/30388506 DC
BS ISO 939. Spices and condiments. Determination of moisture content
LANGUAGE
English
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Released: 1983-02-28
BS 4585-11:1983
Methods of test for spices and condiments Determination of volatile organic sulphur compounds in dehydrated garlic
LANGUAGE
English
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Released: 1983-04-29
BS 4585-12:1983
Methods of test for spices and condiments Determination of piperine content of pepper
LANGUAGE
English
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Released: 1983-04-29
BS 4585-13:1983
Methods of test for spices and condiments Determination of colouring power of turmeric
LANGUAGE
English
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Released: 1983-05-31
BS 4585-14:1983
Methods of test for spices and condiments Determination of filth
LANGUAGE
English
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Released: 1996-02-15
BS 4585-18:1996
Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
LANGUAGE
English
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Released: 1982-02-26
BS 4585-2:1982
Methods of test for spices and condiments Determination of moisture content (entrainment method)
LANGUAGE
English
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Released: 1998-03-15
BS 4585-3:1998
Methods of test for spices and condiments Determination of total ash
LANGUAGE
English
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Released: 1992-09-15
BS 4585-6:1992
Methods of test for spices and condiments Determination of non-volatile ether extract
LANGUAGE
English
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Released: 1989-11-30
BS 4585-7:1989
Methods of test for spices and condiments Determination of Scoville index of chillies
LANGUAGE
English
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Released: 1977-07-29
BS 4585-8:1977
Methods of test for spices and condiments Determination of degree of fineness of grinding - hand sieving method (reference method)
LANGUAGE
English
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Released: 1998-02-15
BS 4585-9:1998
Methods of test for spices and condiments Determination of acid-insoluble ash
LANGUAGE
English