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Number of results 215

UNE-ISO 3632-1:2012  UNE

Status: In force / 2012-07-04

Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 3632-2:2011  UNE

Status: In force / 2011-05-25

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

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 1108:2010  UNE

Status: In force / 2015-11-20

Spices and condiments. Determination of non-volatil ether extract.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 3632-2:2011 ERRATUM:2011  UNE

Status: In force / 2011-07-27

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

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-EN 16466-3:2013  UNE

Status: In force / 2019-09-11

Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar

CTN 34 FOOD PRODUCTS

UNE-EN 16466-2:2013  UNE

Status: In force / 2019-09-11

Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid

CTN 34 FOOD PRODUCTS

UNE-EN 16466-1:2013  UNE

Status: In force / 2019-09-11

Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid

CTN 34 FOOD PRODUCTS

UNE-EN ISO 6571:2010/A1:2018  UNE

Status: In force / 2018-02-21

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE 34096-7:1981  UNE

Status: In force / 2016-05-31

SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 972:2009  UNE

Status: In force / 2015-11-20

Chillies and capsicums, whole or ground (powdered) -- Specification

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 930:2009  UNE

Status: In force / 2015-11-20

Spices and condiments -- Determination of acid-insoluble ash

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 1003:2009  UNE

Status: In force / 2015-11-20

Spices. Ginger (Zingiber officinale Roscoe). Specifications.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 959-1:2009  UNE

Status: In force / 2015-11-20

Pepper (Piper nigrum L.) whole or ground. Specification. Partie 1: Black pepper.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 959-2:2009  UNE

Status: In force / 2015-11-20

Pepper (Piper nigrum L.) whole or ground. Specification. Part 2:White pepper.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 1208:2010  UNE

Status: In force / 2015-11-20

Spices and condiments. Determination of filth

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 882-2:2010  UNE

Status: In force / 2015-11-20

Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 2254:2010  UNE

Status: In force / 2015-11-20

Cloves, whole and ground (powdered). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 6574:2010  UNE

Status: In force / 2015-11-20

Celery seed (Apium graveolens Linnaeus). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 7542:2010  UNE

Status: In force / 2015-11-20

Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 5564:2010  UNE

Status: In force / 2015-11-20

Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 7377:2010  UNE

Status: In force / 2015-11-20

Juniper berries (Junìperus communis Linnaeus). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-EN ISO 3493:2014  UNE

Status: In force / 2014-11-19

Vanilla - Vocabulary (ISO 3493:2014)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-EN ISO 927:2010/AC:2012  UNE

Status: In force / 2012-11-21

Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-EN ISO 676:2009  UNE

Status: In force / 2012-06-20

Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 7925:2010  UNE

Status: In force / 2012-04-02

Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE 34802:2011  UNE

Status: In force / 2011-06-08

Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE 34801:2011  UNE

Status: In force / 2011-06-08

Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 11162:2011  UNE

Status: In force / 2011-02-09

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

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 11178:2011  UNE

Status: In force / 2011-02-09

Star anise (Illicium verum Hook. f.) -- Specification

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 2256:2011  UNE

Status: In force / 2011-02-02

Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-EN ISO 2825:2010  UNE

Status: In force / 2010-05-19

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-EN ISO 927:2010  UNE

Status: In force / 2010-03-03

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

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-EN ISO 6571:2010  UNE

Status: In force / 2010-02-24

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008))

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-EN ISO 6465:2009  UNE

Status: In force / 2009-12-02

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 7928-1:2010  UNE

Status: In force / 2016-05-31

Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 1237:2009  UNE

Status: In force / 2015-11-20

Mustard seeds. Specifications.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 941:2009  UNE

Status: In force / 2015-11-20

Spices and condiments. Determination of cold water soluble extract.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 928:2009  UNE

Status: In force / 2015-11-20

Spices and condiments -- Determination of total ash

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 2255:2010  UNE

Status: In force / 2015-11-20

Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 5565-1:2010  UNE

Status: In force / 2015-11-20

Vanilla (Vanilla fragans(Salisbury) Ames). Part 1: Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 5562:2010  UNE

Status: In force / 2015-11-20

Turmeric, whole or ground (powdered). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 10621:2010  UNE

Status: In force / 2015-11-20

Dehydrated green pepper (Piper nigrum L.). Spécification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 11164:2010  UNE

Status: In force / 2015-11-20

Dried rosemary (Rosmarinus officinalis L.). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 11165:2010  UNE

Status: In force / 2015-11-20

Dried sage (Salvia officinalis L.). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 3588:2010  UNE

Status: In force / 2015-11-20

Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 5559:2010  UNE

Status: In force / 2015-11-20

Dehydrated onio (Allium cepa Linnaeus). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 7926:2010  UNE

Status: In force / 2015-11-20

Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 3513:2010  UNE

Status: In force / 2015-11-20

Chillies. Determination of Scoville index.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 7543-1:2010  UNE

Status: In force / 2015-11-20

Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

UNE-ISO 11163:2010  UNE

Status: In force / 2015-11-20

Dried sweet basil (Ocimum basilicum L.). Specification.

CTN 34/SC 8 SPICES, CULINARY HERBS AND CONDIMENTS

Number of results 215