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Standards
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67.220.10
Standard No.
3986 / 2021
Price
250 L.E.
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Fruit and vegetable products - Determination of water insoluble solids.
Standard No.
3987 / 2021
Price
250 L.E.
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Fruits and vegetables - Physical conditions in cold stores Definitions and measurement. (ISO 2169/1981)
Standard No.
3988 / 2003
Price
250 L.E.
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Fruit and vegetable products - Determination of pH.
Standard No.
4188 / 2003
Price
250 L.E.
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Citrus fruits and derived products - Determination of essential oils content (Reference method). (ISO 1955/1982)
Standard No.
7037 / 2009
Price
445 L.E.
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Juniper Berries
Standard No.
7038 / 2009
Price
445 L.E.
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Dried Parsley
Standard No.
7039 / 2009
Price
445 L.E.
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Dried Dill
Standard No.
7155 / 2010
Price
250 L.E.
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GUIDE FOR THE MICROBIOLOGICAL QUALITY OF SPICES AND HERBS USED IN PROCESSED MEAT AND POULTRY PRODUCTS
Standard No.
7156 / 2010
Price
295 L.E.
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LARGE CARDAMOM CAPSULES AND SEEDS
Standard No.
7235 / 2010
Price
400 L.E.
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peppercorns (piper nigrum l.) in brine
Standard No.
284-3 / 2003
Price
400 L.E.
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Mustard Part 3: mustard sauce
Standard No.
7559 / 2013
Price
670 L.E.
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Good practices of producing and handling and manufacturing for medicinal and aromatic plants
Standard No.
7785 / 2014
Price
325 L.E.
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Ginger and its oleoresins – determination of the main pungent components -methods using high-performance liquid chromatography
Standard No.
8444-1 / 2021
Price
265 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part One: Sampling
Standard No.
8444-2 / 2021
Price
250 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Two: Preparation Of A Ground Sample For Analysis
Standard No.
8444-3 / 2021
Price
250 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Three: Microscopic Examination
Standard No.
8444-4 / 2021
Price
280 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Four: Determination Of Extraneous Matter And Foreign Matter Content
Standard No.
8444-5 / 2021
Price
250 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Five: Determination Of Degree Of Fineness Of Grinding “Hand Sieving Method
Standard No.
8444-6 / 2021
Price
355 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Six: Determination Of Impurities And Filth
Standard No.
8444-7 / 2021
Price
280 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Seven: Determination Of Moisture Content
Standard No.
8444-8 / 2021
Price
265 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Eight: Determination Of Total Ash
Standard No.
8444-9 / 2021
Price
265 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Nine: Determination Of Acid Insoluble Ash
Standard No.
8444-10 / 2021
Price
400 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Ten: Determination Of Volatile Oil Content (Hydrodistillation Method)
Standard No.
8444-11 / 2021
Price
250 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Eleven: Determination Of Non-Volatile Ether Extract
Standard No.
8444-12 / 2021
Price
250 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Twelve: Determination Of Cold Water-Soluble Extract
Standard No.
8444-13 / 2021
Price
250 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Therteen: Determination Of Cold Alcohol-Soluble Extract
Standard No.
8444-14 / 2021
Price
340 L.E.
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Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Fourteen: Determination Of Starch And Crude Fiber
Standard No.
8736 / 2023
Price
295 L.E.
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Dried oregano
Standard No.
8737 / 2023
Price
280 L.E.
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Dried garlic
Standard No.
8738 / 2023
Price
325 L.E.
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Black ,white and green peppers
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