ICS:67.220.10

Showing 64–72 of 92 results

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  ISO 3632:2010 Spices – Saffron (Crocus sativus L.) – Part 2: Test methods

  CDN $347.00 Add to cart
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  ISO 2255:1996 Coriander (Coriandrum sativum L.), whole or ground (powdered) – Specification

  CDN $85.00 Add to cart
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  ISO 6571:2017 Spices, condiments and herbs – Determination of volatile oil content (hydrodistillation method) – Amendment 1

  CDN $35.00 Add to cart
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  ISO 3632:2011 Spices – Saffron (Crocus sativus L.) – Part 1: Specification

  CDN $124.00 Add to cart
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  ISO 1003:2008 Spices – Ginger (Zingiber officinale Roscoe) – Specification

  CDN $124.00 Add to cart
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  ISO 7928-1:2026 Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)

  CDN $125.00 Add to cart
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  ISO 7927:2023 Spices and condiments – Fennel seed, whole or ground – Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)

  CDN $85.00 Add to cart
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  ISO 6538:1997 Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] – Specification

  CDN $129.00 Add to cart
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  ISO 930:1997 Spices and condiments – Determination of acid-insoluble ash

  CDN $85.00 Add to cart