Spices and condiments

Spices — Cumin (Cuminum cyminum L.) — Specification

Reference:

ISO 6465:2009

Publication Year:

2009

Domain:

Épices et condiments

28 000 F CFA

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Épices — Cumin (Cuminum cyminum L.) — Spécifications

Reference:

ISO 6465:2009

Publication Year:

2009

Domain:

Épices et condiments

28 000 F CFA

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Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)

Reference:

ISO 6571:2008

Publication Year:

2008

Domain:

Épices et condiments

42 500 F CFA

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Épices, aromates et herbes — Détermination de la teneur en huiles essentielles (méthode par hydrodistillation)

Reference:

ISO 6571:2008

Publication Year:

2008

Domain:

Épices et condiments

42 500 F CFA

Spices — Saffron (Crocus sativus L.) — Part 2: Test methods

Reference:

ISO 3632-2:2010

Publication Year:

2010

Domain:

Épices et condiments

114 500 F CFA

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Épices — Safran (Crocus sativus L.) — Partie 2: Méthodes d'essai

Reference:

ISO 3632-2:2010

Publication Year:

2010

Domain:

Épices et condiments

114 500 F CFA

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Spices and condiments — Botanical nomenclature

Reference:

ISO 676:1995

Publication Year:

1995

Domain:

Épices et condiments

85 500 F CFA

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Épices — Nomenclature botanique

Reference:

ISO 676:1995

Publication Year:

1995

Domain:

Épices et condiments

85 500 F CFA

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Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules

Reference:

ISO 882-1:1993

Publication Year:

1993

Domain:

Épices et condiments

42 500 F CFA

Cardamome (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Spécifications — Partie 1: Capsules entières

Reference:

ISO 882-1:1993

Publication Year:

1993

Domain:

Épices et condiments

42 500 F CFA

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Spices and condiments

Spices — Cumin (Cuminum cyminum L.) — Specification

Épices — Cumin (Cuminum cyminum L.) — Spécifications

Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)

Épices, aromates et herbes — Détermination de la teneur en huiles essentielles (méthode par hydrodistillation)

Spices — Saffron (Crocus sativus L.) — Part 2: Test methods

Épices — Safran (Crocus sativus L.) — Partie 2: Méthodes d'essai

Spices and condiments — Botanical nomenclature

Épices — Nomenclature botanique

Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules

Cardamome (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Spécifications — Partie 1: Capsules entières

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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