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67.220.10 Spices and condiments
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UNE ISO 7543-2:2011
Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 2: Method using high performance liquid chromatography.
Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 2: Method using high performance liquid chromatography.
Released: 2011-02-02
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62.12 USD
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62.12 USD
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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66.00 USD
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66.00 USD
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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66.00 USD
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66.00 USD
UNE 34802:2011
Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)
Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)
Released: 2011-06-08
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53.06 USD
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53.06 USD
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53.06 USD
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53.06 USD
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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81.53 USD
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81.53 USD
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81.53 USD
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81.53 USD