ICS:67.220.10
Showing 73–81 of 91 results
-
ISO 7543:1994 Chillies and chilli oleoresins – Determination of total capsaicinoid content – Part 1: Spectrometric method
CDN $86.00 Add to cart -
ISO 6571:2008 Spices, condiments and herbs – Determination of volatile oil content (hydrodistillation method)
CDN $131.00 Add to cart -
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 $131.00 Add to cart -
ISO 7543:1993 Chillies and chilli oleoresins – Determination of total capsaicinoid content – Part 2: Method using high-performance liquid chromatography
CDN $86.00 Add to cart -
ISO 3588:1977 Spices and condiments – Determination of degree of fineness of grinding – Hand sieving method (Reference method)
CDN $86.00 Add to cart -
ISO 7927:2023 Spices and condiments – Fennel seed, whole or ground – Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)
CDN $86.00 Add to cart -
ISO 882:1993 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) – Specification – Part 2: Seeds
CDN $86.00 Add to cart -
ISO 7386:1984 Aniseed (Pimpinella anisum Linnaeus) – Specification
CDN $86.00 Add to cart -
ISO 7540:2020 Spices and condiments – Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) – Specifications
CDN $131.00 Add to cart
