Spices and condiments

Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification

Reference:

ISO 5561:1990

Publication Year:

1990

Domain:

Épices et condiments

21 000 F CFA

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Carvi noir et carvi blond entiers (Carum carvi Linnaeus) — Spécifications

Reference:

ISO 5561:1990

Publication Year:

1990

Domain:

Épices et condiments

21 000 F CFA

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Turmeric, whole or ground (powdered) — Specification

Reference:

ISO 5562:1983

Publication Year:

1983

Domain:

Épices et condiments

21 000 F CFA

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Curcuma, entier ou en poudre — Spécifications

Reference:

ISO 5562:1983

Publication Year:

1983

Domain:

Épices et condiments

21 000 F CFA

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Dried peppermint (Mentha piperita Linnaeus) — Specification

Reference:

ISO 5563:1984

Publication Year:

1984

Domain:

Épices et condiments

21 000 F CFA

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Menthe poivrée (Mentha piperita Linnaeus) séchée — Spécifications

Reference:

ISO 5563:1984

Publication Year:

1984

Domain:

Épices et condiments

21 000 F CFA

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Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method

Reference:

ISO 5564:1982

Publication Year:

1982

Domain:

Épices et condiments

21 000 F CFA

Poivre noir et poivre blanc, entier ou en poudre — Détermination de la teneur en pipérine — Méthode spectrophotométrique

Reference:

ISO 5564:1982

Publication Year:

1982

Domain:

Épices et condiments

21 000 F CFA

Turmeric — Determination of colouring power — Spectrophotometric method

Reference:

ISO 5566:1982

Publication Year:

1982

Domain:

Épices et condiments

21 000 F CFA

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Curcuma — Détermination du pouvoir colorant — Méthode spectrophotométrique

Reference:

ISO 5566:1982

Publication Year:

1982

Domain:

Épices et condiments

21 000 F CFA

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Spices and condiments

Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification

Carvi noir et carvi blond entiers (Carum carvi Linnaeus) — Spécifications

Turmeric, whole or ground (powdered) — Specification

Curcuma, entier ou en poudre — Spécifications

Dried peppermint (Mentha piperita Linnaeus) — Specification

Menthe poivrée (Mentha piperita Linnaeus) séchée — Spécifications

Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method

Poivre noir et poivre blanc, entier ou en poudre — Détermination de la teneur en pipérine — Méthode spectrophotométrique

Turmeric — Determination of colouring power — Spectrophotometric method

Curcuma — Détermination du pouvoir colorant — Méthode spectrophotométrique

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Spices and condiments

Pages

LATEST NEWS

Dispelling the fear and embracing the potential of artificial...

PARTNERS

ASN

STANDARDISATION

CERTIFICATION

PROMOTION OF QUALITY