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67.220.10 Spices and condiments
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BS 7087-6:1996
Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
Released: 1996-03-15
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159.04 EUR
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BS 7087-20:1995
Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground)
Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground)
Released: 1995-02-15
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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
Released: 2020-01-30
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259.84 EUR
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25/30502191 DC
BS ISO 6754 Dried thyme (Thymus vulgaris L.) — Specification
BS ISO 6754 Dried thyme (Thymus vulgaris L.) — Specification
Released: 2025-06-27
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22.40 EUR
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22.40 EUR
BS ISO 18731:2025
Spices and condiments. Seasoning oil of <i>Zanthoxyli pericarpium</i>. Specification
Spices and condiments. Seasoning oil of <i>Zanthoxyli pericarpium</i>. Specification
Released: 2025-09-25
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185.92 EUR
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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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BS ISO 2254:2004
Cloves, whole and ground (powdered). Specification
Cloves, whole and ground (powdered). Specification
Released: 2004-08-13
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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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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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342.72 EUR
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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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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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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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