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ISO/NP 12970

Spices — Determination of sudan I, II, III and IV dyes — Method using HPLC/HPLC-MS/MS

General information

10.98   New project rejected   Feb 5, 2013

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

Life cycle

NOW

ABANDON
ISO/NP 12970
10.98 New project rejected
Feb 5, 2013