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BS 4585-13:1983
Methods of test for spices and condiments Determination of colouring power of turmeric
Methods of test for spices and condiments Determination of colouring power of turmeric
Vydáno: 1983-04-29
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BS ISO 2254:2004
Cloves, whole and ground (powdered). Specification
Cloves, whole and ground (powdered). Specification
Vydáno: 2004-08-13
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BS 4585-3:1998
Methods of test for spices and condiments Determination of total ash
Methods of test for spices and condiments Determination of total ash
Vydáno: 1998-03-15
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BS 7087-23:1995
Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)
Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)
Vydáno: 1995-06-15
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BS 4585-7:1989
Methods of test for spices and condiments Determination of Scoville index of chillies
Methods of test for spices and condiments Determination of Scoville index of chillies
Vydáno: 1989-11-30
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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)
Vydáno: 1995-02-15
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BS 7087-7:1996
Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
Vydáno: 1996-03-15
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BS ISO 7927-2:2023
Spices and condiments. Fennel seed, whole or ground Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
Spices and condiments. Fennel seed, whole or ground Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
Vydáno: 2023-07-17
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24/30486209 DC
BS ISO 3632-1 Spices - Saffron (Crocus sativus L.) Part 1: Specification
BS ISO 3632-1 Spices - Saffron (Crocus sativus L.) Part 1: Specification
Vydáno: 2024-10-07
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25/30502183 DC
BS ISO 959-2 Pepper (Piper nigrum L.), whole or ground - Specification Part 2: White pepper
BS ISO 959-2 Pepper (Piper nigrum L.), whole or ground - Specification Part 2: White pepper
Vydáno: 2025-03-04
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