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23/30469612 DC
BS EN 16466-1. Food authenticity. Isotopic analysis of acetic acid and water in vinegar Part 1. 2H-NMR analysis of acetic acid
BS EN 16466-1. Food authenticity. Isotopic analysis of acetic acid and water in vinegar Part 1. 2H-NMR analysis of acetic acid
Vydáno: 2023-04-21
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24/30469246 DC
BS ISO 1003 Spices and condiments— Dried Ginger (Zingiber officinale Roscoe) - Whole/ Pieces & Ground. Specification
BS ISO 1003 Spices and condiments— Dried Ginger (Zingiber officinale Roscoe) - Whole/ Pieces & Ground. Specification
Vydáno: 2024-04-09
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BS 4585-11:1983
Methods of test for spices and condiments Determination of volatile organic sulphur compounds in dehydrated garlic
Methods of test for spices and condiments Determination of volatile organic sulphur compounds in dehydrated garlic
Vydáno: 1983-02-28
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BS 4585-12:1983
Methods of test for spices and condiments Determination of piperine content of pepper
Methods of test for spices and condiments Determination of piperine content of pepper
Vydáno: 1983-04-29
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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 4585-2:1982
Methods of test for spices and condiments Determination of moisture content (entrainment method)
Methods of test for spices and condiments Determination of moisture content (entrainment method)
Vydáno: 1982-02-26
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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 4585-6:1992
Methods of test for spices and condiments Determination of non-volatile ether extract
Methods of test for spices and condiments Determination of non-volatile ether extract
Vydáno: 1992-09-15
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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 4585-8:1977
Methods of test for spices and condiments Determination of degree of fineness of grinding - hand sieving method (reference method)
Methods of test for spices and condiments Determination of degree of fineness of grinding - hand sieving method (reference method)
Vydáno: 1977-07-29
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