Use the form below to find particular standards or projects. Enter your criteria for searching (single or in combination) in the fields below and press the button “Search”. You can also search using the Advance Search facility.
Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking
90.93 Standard confirmed
Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking
60.60 Standard published
Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking
60.60 Standard published
Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
90.93 Standard confirmed
Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
90.93 Standard confirmed
Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
90.93 Standard confirmed
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
60.60 Standard published
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
60.60 Standard published
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
60.60 Standard published
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
60.60 Standard published
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
60.60 Standard published
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
60.60 Standard published
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
60.60 Standard published
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
60.60 Standard published
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
60.60 Standard published
Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
60.60 Standard published