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51.96 €
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ISO 7928-1:2026
ISO 7928-1:2026 - Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)
ISO 7928-1:2026 - Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)
Vydáno: 2026-04-27
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ISO 973:2026
ISO 973:2026 - Pimento [Pimenta dioica (L.) Merr.], whole or ground — Specification
ISO 973:2026 - Pimento [Pimenta dioica (L.) Merr.], whole or ground — Specification
Vydáno: 2026-05-13
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ISO 959-1:2026
ISO 959-1:2026 - Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
ISO 959-1:2026 - Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
Vydáno: 2026-05-05
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ISO 11027:2026
ISO 11027:2026 - Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
ISO 11027:2026 - Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
Vydáno: 2026-03-04
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ISO 2825:2026
ISO 2825:2026 - Spices and condiments — Preparation of a ground sample for analysis
ISO 2825:2026 - Spices and condiments — Preparation of a ground sample for analysis
Vydáno: 2026-04-21
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Francouzsky PDF
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ISO 7928-2:2026
ISO 7928-2:2026 - Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
ISO 7928-2:2026 - Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
Vydáno: 2026-04-27
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ISO 959-2:2026
ISO 959-2:2026 - Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
ISO 959-2:2026 - Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
Vydáno: 2026-05-05
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