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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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118.41 USD
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118.41 USD
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78.94 USD
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78.94 USD
UNE EN 16466-2:2013
Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
Released: 2013-06-12
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69.88 USD
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69.88 USD
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69.88 USD
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69.88 USD
UNE EN 16466-3:2013
Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
Released: 2013-06-12
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69.88 USD
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69.88 USD
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69.88 USD
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69.88 USD
UNE ISO 10620:2011
Dried sweet marjoram (Origanum majorana L.). Specification.
Dried sweet marjoram (Origanum majorana L.). Specification.
Released: 2011-02-09
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53.06 USD
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53.06 USD
UNE ISO 11027:2011
Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography.
Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography.
Released: 2011-02-09
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62.12 USD
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62.12 USD
UNE ISO 1237:2009
Mustard seeds. Specifications.
Mustard seeds. Specifications.
Released: 2009-10-28
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86.71 USD
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86.71 USD
UNE ISO 2255:2010
Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.
Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.
Released: 2010-03-24
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46.59 USD
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46.59 USD
UNE ISO 3588:2010
Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
Released: 2010-03-24
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41.41 USD
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41.41 USD
UNE ISO 3632-2:2011 ERRATUM:2011
Spices. Saffron(Crocus Sativus L.). Part 2: Test methods.
Spices. Saffron(Crocus Sativus L.). Part 2: Test methods.
Released: 2011-07-27
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0.00 USD
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0.00 USD
UNE ISO 5559:2010
Dehydrated onio (Allium cepa Linnaeus). Specification.
Dehydrated onio (Allium cepa Linnaeus). Specification.
Released: 2010-03-24
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76.35 USD
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76.35 USD
UNE ISO 5561:2010
Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification.
Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification.
Released: 2010-07-07
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46.59 USD
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46.59 USD
UNE ISO 5564:2010
Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.
Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.
Released: 2010-07-07
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41.41 USD
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41.41 USD