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Standards Worldwide
Standards Worldwide
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Standard [CURRENT] 1996-01

DIN 10223:1996-01
Analysis of spices and condiments - Determination of total ash and acid-insoluble ash

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Standard [CURRENT] 2000-08

DIN 10229:2000-08
Analysis of spices and condiments - Determination of moisture content - Entrainment method

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from 45.98 EUR VAT excluded

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Standard [CURRENT] 2003-02

DIN 10234:2003-02
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)

from 56.60 EUR VAT included

from 52.90 EUR VAT excluded

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Standard [CURRENT] 1999-09

DIN 10235:1999-09
Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)

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Standard [CURRENT] 2001-12

DIN 10236:2001-12
Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

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Standard [CURRENT] 2000-11

DIN EN 13188:2000-11
Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking; German version EN 13188:2000

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Standard [CURRENT] 2002-11

DIN EN 13188 Berichtigung 1:2002-11
Corrigenda to DIN EN 13188:2000-11 (EN 13188:2000/AC:2002)

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Standard [CURRENT] 2000-11

DIN EN 13189:2000-11
Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; German version EN 13189:2000

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Standard [CURRENT] 2002-11

DIN EN 13189 Berichtigung 1:2002-11
Corrigenda to DIN EN 13189:2000-11(EN 13189:2000/AC:2002)

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Draft standard 2023-05

DIN EN 16466-1:2023-05 - Draft
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: ²H-NMR analysis of acetic acid; German and English version prEN 16466-1:2023

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from 72.80 EUR VAT excluded

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