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Número de resultados: 72

Estado: Active / 2020-11

Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020); German version EN ISO 7540:2020

Estado: Active / 2020-11

Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020); German version EN ISO 7541:2020

Estado: Active / 2020-08

Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD; German version EN 17250:2020

Estado: Active / 2018-03

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017

Estado: Active / 2014-10

Vanilla - Vocabulary (ISO 3493:2014); Trilingual version EN ISO 3493:2014

Estado: Active / 2013-03

Vinegar - Isotopic analysis of acetic acid and water - Part 1: <(hoch)2>H-NMR analysis of acetic acid; German version EN 16466-1:2013

Estado: Active / 2013-03

Vinegar - Isotopic analysis of acetic acid and water - Part 2: <(hoch)13>C-IRMS analysis of acetic acid; German version EN 16466-2:2013

Estado: Active / 2013-03

Vinegar - Isotopic analysis of acetic acid and water - Part 3: <(hoch)18>O-IRMS analysis of water in wine vinegar; German version EN 16466-3:2013

Estado: Active / 2010-06

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010

Estado: Active / 2010-03

Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009

Estado: Active / 2009-11

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); German version EN ISO 6465:2009

Estado: Active / 2009-10

Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version EN ISO 676:2009

Estado: Active / 2009-10

Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009

Estado: Active / 2003-02

Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)

Estado: Active / 2002-11

Corrigenda to DIN EN 13188:2000-11 (EN 13188:2000/AC:2002)

Estado: Active / 2002-11

Corrigenda to DIN EN 13189:2000-11(EN 13189:2000/AC:2002)

Estado: Active / 2001-12

Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

Estado: Active / 2000-11

Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; German version EN 13189:2000

Estado: Active / 2000-11

Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking; German version EN 13188:2000

Estado: Active / 2000-08

Analysis of spices and condiments - Determination of moisture content - Entrainment method

Estado: Active / 1999-09

Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)

Estado: Active / 1996-01

Analysis of spices and condiments - Determination of total ash and acid-insoluble ash

Estado: Withdrawn / 2020-11

Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010

Estado: Withdrawn / 2020-11

Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version EN ISO 7541:2010

Estado: Withdrawn / 2020-11

Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO/DIS 7541:2019); German and English version prEN ISO 7541:2019 / Note: Date of issue 2019-08-30

Estado: Withdrawn / 2020-11

Spices - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specification (ISO/DIS 7540:2019); German and English version prEN ISO 7540:2019 / Note: Date of issue 2019-08-30

Estado: Withdrawn / 2020-03

Foodstuffs - Determination of ochratoxin A in paprika, chilli, black & white pepper, nutmeg, spice mix, liquorice, cocoa and cocoa products by immunoaffinity column clean-up and high performance liquid chromatography with fluorescence detection; German and English version prEN 17250:2018 / Note: Date of issue 2018-04-27

Estado: Withdrawn / 2018-03

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version EN ISO 6571:2009

Estado: Withdrawn / 2018-03

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method); Amendment 1 (ISO 6571:2008/DAM 1:2016); German and English version EN ISO 6571:2009/prA1:2016 / Note: Date of issue 2016-02-26

Estado: Withdrawn / 2014-10

Vanilla - Vocabulary (ISO 3493:1999); Trilingual version EN ISO 3493:2007

Estado: Withdrawn / 2014-10

Vanilla - Vocabulary (ISO/FDIS 3493:2013); German version FprEN ISO 3493:2013 / Note: Date of issue 2013-11-08

Estado: Withdrawn / 2013-03

Vinegar - Isotopic analysis of acetic acid and water - Part 1: <(hoch)2>H-NMR analysis of acetic acid; German version N 8459-1:2011 / Note: Date of issue 2011-01-24

Estado: Withdrawn / 2013-03

Vinegar - Isotopic analysis of acetic acid and water - Part 2: <(hoch)13>C-IRMS analysis of acetic acid; German version N 8459-2:2011 / Note: Date of issue 2011-01-24

Estado: Withdrawn / 2013-03

Vinegar - Isotopic analysis of acetic acid and water - Part 3: <(hoch)18>O-IRMS-analysis of water; German version N 8459:2011 / Note: Date of issue 2011-01-24

Estado: Withdrawn / 2011-01

Spices and condiments - Determination of moisture content - Entrainment method (ISO 939:1980); German version prEN ISO 939:2009 / Note: Date of issue 2009-03-02

Estado: Withdrawn / 2010-06

Spices and condiments - Preparation of a ground sample for analysis

Estado: Withdrawn / 2010-06

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version FprEN ISO 2825:2009 / Note: Date of issue 2009-08-17

Estado: Withdrawn / 2010-05

Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version FprEN ISO 7541:2009 / Note: Date of issue 2009-08-17

Estado: Withdrawn / 2010-05

Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version FprEN ISO 7540:2009 / Note: Date of issue 2009-08-17

Estado: Withdrawn / 2010-03

Spices and condiments - Determination of extraneous matter and foreign matter content (ISO/DIS 927:2007); German version prEN ISO 927:2007 / Note: Date of issue 2008-01-08

Estado: Withdrawn / 2009-11

Analysis of spices and condiments - Determination of volatile oil content - Destillation method

Estado: Withdrawn / 2009-11

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version FprEN ISO 6571:2009 / Note: Date of issue 2009-03-23

Estado: Withdrawn / 2009-11

Whole cumin (Cuminum cyminum L.) - Specification (ISO/CD 6465:2007); German version prEN ISO 6465:2007 / Note: Date of issue 2008-01-28

Estado: Withdrawn / 2009-10

Analysis of spices and condiments - Sampling for chemical, physical and sensory analysis

Estado: Withdrawn / 2009-10

Spices and condiments - Sampling (ISO 948:1980); German version prEN ISO 948:2009 / Note: Date of issue 2009-03-02

Estado: Withdrawn / 2009-10

Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version prEN ISO 676:2009 / Note: Date of issue 2009-02-23

Estado: Withdrawn / 2007-10

Vanilla - Vocabulary (ISO 3493:1999); German version prEN ISO 3493:2007

Estado: Withdrawn / 2003-08

Methods of test for spices and condiments - Determination of arsenic - Photometric method

Estado: Withdrawn / 2003-08

Methods of test for spices and condiments - Determination of lead - Photometric method

Estado: Withdrawn / 2003-02

Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powered chillies and chilie oleoresins - Method using high performance liquid chromatography (HPLC)

Número de resultados: 72

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