Spices and condiments

Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography

Reference:

ISO 11027:1993

Publication Year:

1993

Domain:

Épices et condiments

21 000 F CFA

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Poivres, oléorésines de poivres — Détermination de la teneur en pipérine — Méthode par chromatographie en phase liquide à haute performance

Reference:

ISO 11027:1993

Publication Year:

1993

Domain:

Épices et condiments

21 000 F CFA

Peppercorns (Piper nigrum L.) in brine — Specification and test methods

Reference:

ISO 11162:2001

Publication Year:

2001

Domain:

Épices et condiments

32 000 F CFA

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Poivre vert (Piper nigrum L.) en saumure — Spécifications et méthodes d'essai

Reference:

ISO 11162:2001

Publication Year:

2001

Domain:

Épices et condiments

32 000 F CFA

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Dried sweet basil (Ocimum basilicum L.) — Specification

Reference:

ISO 11163:1995

Publication Year:

1995

Domain:

Épices et condiments

21 000 F CFA

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Basilic doux séché (Ocimum basilicum L.) — Spécifications

Reference:

ISO 11163:1995

Publication Year:

1995

Domain:

Épices et condiments

21 000 F CFA

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Dried rosemary (Rosmarinus officinalis L.) — Specification

Reference:

ISO 11164:1995

Publication Year:

1995

Domain:

Épices et condiments

21 000 F CFA

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Romarin séché (Rosmarinus officinalis L.) — Spécifications

Reference:

ISO 11164:1995

Publication Year:

1995

Domain:

Épices et condiments

21 000 F CFA

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Dried sage (Salvia officinalis L.) — Specification

Reference:

ISO 11165:1995

Publication Year:

1995

Domain:

Épices et condiments

21 000 F CFA

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Sauge officinale séchée (Salvia officinalis L.) — Spécifications

Reference:

ISO 11165:1995

Publication Year:

1995

Domain:

Épices et condiments

21 000 F CFA

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Spices and condiments

Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography

Poivres, oléorésines de poivres — Détermination de la teneur en pipérine — Méthode par chromatographie en phase liquide à haute performance

Peppercorns (Piper nigrum L.) in brine — Specification and test methods

Poivre vert (Piper nigrum L.) en saumure — Spécifications et méthodes d'essai

Dried sweet basil (Ocimum basilicum L.) — Specification

Basilic doux séché (Ocimum basilicum L.) — Spécifications

Dried rosemary (Rosmarinus officinalis L.) — Specification

Romarin séché (Rosmarinus officinalis L.) — Spécifications

Dried sage (Salvia officinalis L.) — Specification

Sauge officinale séchée (Salvia officinalis L.) — Spécifications

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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