Фильтр :
Стандарт и/или проект находящийся в компетенции ISO/TC 34/SC 7 Секретариата Этап ICS
Spices and condiments — Nomenclature — First list
95.99
Spices and condiments — Botanical nomenclature
90.93
Spices and condiments — Botanical nomenclature — Technical Corrigendum 1
60.60
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules
90.93
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules — Technical Corrigendum 1
60.60
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds
90.93
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds — Technical Corrigendum 1
60.60
Cardamoms — Specification
95.99
Spices and condiments — Determination of extraneous matter content
95.99
Spices and condiments — Determination of extraneous matter and foreign matter content
90.93
Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1
60.60
Spices and condiments — Determination of total ash
95.99
Spices and condiments — Determination of total ash
90.93
Spices and condiments — Determination of water-insoluble ash
95.99
Spices and condiments — Determination of acid-insoluble ash
95.99
Spices and condiments — Determination of acid-insoluble ash
90.93
Spices and condiments — Determination of moisture content — Entrainment method
95.99
Spices and condiments — Determination of moisture content
60.60
Spices and condiments — Determination of alcohol-soluble extract
95.99
Spices and condiments — Determination of cold water-soluble extract
90.93
Spices and condiments — Sampling
90.93
Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 1: Black pepper
95.99
Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
90.93
Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 2: White pepper
95.99
Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
90.93
Spices and condiments — Black pepper and white pepper, whole and ground — Specification
95.99
Chillies and capsicums, whole or ground (powdered) — Specification
95.99
Spices and condiments — Chillies, whole and ground — Specification
95.99
Chillies and capsicums, whole or ground (powdered) — Specification
90.93
Spices and condiments — Pimento (allspice), whole or ground — Specification
95.99
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
90.60
Spices and condiments — Ginger, whole, in pieces, or ground — Specification
95.99
Spices — Ginger (Zingiber officinale Roscoe) — Specification
90.92
Spices — Ginger (Zingiber officinale Roscoe) — Specification
10.99
Spices and condiments — Determination of non-volatile ether extract
95.99
Spices and condiments — Determination of non-volatile ether extract
90.93
Spices and condiments — Determination of filth
90.93
Mustard seed — Specification
90.93
Spices and condiments — Curry powder — Specification
95.99
Curry powder — Specification
95.99
Curry powder — Specification
90.60
Cloves, whole and ground (powdered) — Specification
95.99
Cloves, whole and ground (powdered) — Specification
90.93
Coriander, whole or ground (Powdered) — Specification
95.99
Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
90.93
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification
90.93
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification — Amendment 1
60.60
Spices and condiments — Preparation of a ground sample for analysis
90.93
Vanilla — Vocabulary
95.99
Vanilla — Vocabulary
95.99
Vanilla — Vocabulary
90.93
Spices and condiments — Chillies — Determination of Scoville index
95.99
Chillies — Determination of Scoville index
90.93
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
90.93
Saffron (Crocus sativus Linnaeus) — Part 1: Specification
95.99
Saffron (Crocus sativus L.) — Part 1: Specification
95.99
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
90.60
Saffron (Crocus sativus Linnaeus) — Part 2: Test methods
95.99
Saffron (Crocus sativus L.) — Part 2: Test methods
95.99
Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
90.93
Saffron — Specification
95.99
Dehydrated onion — Specification
95.99
Dehydrated onion (Allium cepa Linnaeus) — Specification
90.93
Dehydrated garlic — Specification
95.99
Dehydrated garlic (Allium sativum L.) — Specification
90.93
Caraway, whole — Specification
95.99
Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification
90.93
Turmeric, whole or ground (powdered) — Specification
90.93
Dried peppermint (Mentha piperita Linnaeus) — Specification
90.93
Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
90.93
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification
90.60
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods
90.60
Vanilla (Vanilla fragrans (Salisbury) Ames) — Specification
95.99
Turmeric — Determination of colouring power — Spectrophotometric method
90.93
Dehydrated garlic — Determination of volatile organic sulphur compounds
90.93
Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification
40.99
Whole cumin (Cuminum cyminum Linnaeus) — Specification
95.99
Spices — Cumin (Cuminum cyminum L.) — Specification
90.93
Cassia (type China, type Indonesia and type Viet Nam), whole and ground (powdered) — Specification
95.99
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification
90.60
Cinnamon (type Sri Lanka (Ceylon), type Seychelles and type Madagascar), whole or ground (powdered) — Specification
95.99
Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) — Specification
95.99
Cinnamon (Cinnamomum zeylanicum Blume) — Specification
90.93
Spices, condiments and herbs — Determination of volatile oil content
95.99
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
90.93
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1
60.60
Celery seed (Apium graveolens Linnaeus) — Specification
90.93
Fenugreek, whole or ground (powdered) — Specification
90.93
Laurel (Laurus nobilis Linnaeus) — Whole and pounded leaves — Specification
95.99
Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification
90.93
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houttuyn) — Specification
95.99
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification
90.93
Whole thyme (Thymus vulgaris Linnaeus) — Specification
95.99
Dried thyme (Thymus vulgaris L.) — Specification
90.93
Juniper berries (Juniperus communis Linnaeus) — Specification
90.93
Aniseed (Pimpinella anisum Linnaeus) — Specification
90.93
Ground (powdered) paprika (Capsicum annuum Linnaeus) — Specification
95.99
Ground paprika (Capsicum annuum L.) — Specification
95.99
Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
60.60
Ground (powdered) paprika — Determination of total natural colouring matter content
95.99
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
60.60
Ground (powdered) paprika (Capsicum annuum Linnaeus) — Microscopical examination
90.93
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
90.93
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatography
90.93
Dried oregano (Origanum vulgare Linnaeus) — Whole or ground leaves — Specification
95.99
Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
90.20
Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification
90.93
Fennel seed, whole or ground (powdered) — Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) — Specification
90.92
Spices and condiments — Fennel seed, whole or ground (powdered) — Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) — Specification
40.99
Spices and condiments — Fennel seed, whole or ground (powdered) — Part 2: Sweet fennel (Foeniculum vulgare var. panmorium) — Specification
40.99
Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)
90.93
Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
90.93
Dried sweet marjoram (Origanum majorana L.) — Specification
90.93
Dehydrated green pepper (Piper nigrum L.) — Specification
90.93
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification
90.93
Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
90.93
Peppercorns (Piper nigrum L.) in brine — Specification and test methods
90.93
Dried sweet basil (Ocimum basilicum L.) — Specification
90.93
Dried rosemary (Rosmarinus officinalis L.) — Specification
90.93
Dried sage (Salvia officinalis L.) — Specification
90.93
Star anise (Illicium verum Hook. f.) — Specification
90.93
Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography
90.93
Dried parsley (Petroselinum crispum) — Specification
60.60
Dried dill — Specification
60.60
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
60.60
Spices and condiments — Dried sumac — Specification
60.60

По запросу ничего не найдено. Пожалуйста, попробуйте изменить настройки фильтра.