67.220.10 香料和调料 标准查询与下载

GSO ISO 11163:2014 干罗勒（Ocimum basilicum L.） 规格

This International Standard specifies the requirements for dried sweet basil (Ocimum basilicum L.) in the form of cut (rubbed) leaves.

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

GSO ISO 11162:2014 盐水中的花椒（Piper nigrum L.） 规格和方法 新闻

This International Standard specifies the requirements for peppercorns (Piper nigrum L.) in brine.

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

GSO 2437:2014 甜干罗勒 特性

This Gulf Standard specifies the requirements for dried sweet basil (Ocimum basilicum L.) in the form of cut (rubbed) leaves.

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

NY/T 2651-2014 香辛料辐照质量控制技术规范

本标准规定了香辛料及制品辐照质量控制的术语和定义、辐照前要求、辐照、辐照后质量要求、检验方法、标识和贮存与运输要求。本标准适用于香辛料辐照加工质量控制。

Processing regulation for irradiated dried spice

GSO ISO 3632-1:2014 香料 藏红花 第1部分：规格（技术特性）

This GSO Standard applies to specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers. It applies to saffron in both of the following forms: - filaments and cut filaments; - powder. NOTE : The saffron plant is depicted in Figure 1, the saffron flower in Figures 2 and 3, the saffron pistil in Figure 4, and some examples of floral waste in Figure 5.

Saffron (Crocus Sativus L.) Part 1 : Specification (Technical characteristics)

BS ISO 6539:2014 肉桂 (锡兰型肉桂). 规范

Cinnamon (Cinnamomum zeylanicum Blume). Specification

DB46/T 275-2014 香草兰初加工技术规程

适用于香草兰的初加工。

Technical regulations for primary processing of vanilla orchid

ISO 6539:2014 肉桂(锡兰肉桂). 规范

Cinnamon (Cinnamomum zeylanicum Blume) - Specification

GOST ISO 927-2014 香料和调味品. 异物和杂质含量的测定

Spices and condiments. Determination of extraneous matter and foreign matter content

KS H 2191-2013 咖喱粉

이 표준은 천연향신원료식물(100 %)을 10종 이상 혼합하여 건조, 분말화한 카레분에 대하여 규정한다.

Curry powder

GSO 2324:2013 芙蓉

This Gulf Standard specifies the general requirements and specifications for Roselle which is prepared for human consumption and method of sampling and testing.

ROSELLE

GSO 2327:2013 整个或磨碎的香菜 规格

This Gulf Standard specifies the requirements for coriander (Coriandrum sativum L.), in the whole or ground (powdered) forms.

Coriander whole or ground (Powdered) - Specification

TIS 297-2013 胡椒粉

Pepper

NF V56-003-2*NF EN 16466-2:2013 醋.乙酸和水的同位素分析.第2部分:乙酸的同位素比质谱仪(0C-IRMS)分析

Vinegar - Isotopic analysis of acetic acid and water - Part 2: 0C-IRMS analysis of acetic acid

NF V56-003-3*NF EN 16466-3:2013 醋. 乙酸和水的同位素分析. 第3部分: 酒醋中水的0O-IRMS分析

Vinegar - Isotopic analysis of acetic acid and water - Part 3: 0O-IRMS analysis of water in wine vinegar

NF V56-003-1*NF EN 16466-1:2013 醋.乙酸和水的同位素分析.第2部分:2氢-核磁共振(2H-NMR)乙酸分析

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

DIN EN 16466-1:2013 醋.水和醋酸的同位素分析.第1部分:醋酸的<(hoch)2>H-NMR分析

This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from wine,cider,agricultural alcohol,etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from a non-allowed origin (together with the method described in EN 16466-2).

Vinegar - Isotopic analysis of acetic acid and water - Part 1: <(hoch)2>H-NMR analysis of acetic acid; German version EN 16466-1:2013

DIN EN 16466-3:2013 醋. 乙酸和水的同位素分析. 第3部分: 酒醋中水的<(hoch)18>O-IRMS分析; 德文版本EN 16466-3-2013

This European Standard specifies an isotopic method to control the authenticity of wine vinegar. This method is applicable on wine vinegar in order to characterise the O/O ratio of water, and allows differentiating wine vinegar from vinegars made from raisins or alcohol vinegar.

Vinegar - Isotopic analysis of acetic acid and water - Part 3: <(hoch)18>O-IRMS analysis of water in wine vinegar; German version EN 16466-3:2013

DIN EN 16466-2:2013 醋. 乙酸和水的同位素分析. 第2部分: 乙酸的<(hoch)13>C-IRMS分析; 德文版本EN 16466-2-2013

This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from cider, alcohol,wine, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from not allowed origin (together with the method described in EN 16466-1). The isotopic analysis of the extracted acetic acid by C-IRMS is based on a similar method already normalised for wine analysis.

Vinegar - Isotopic analysis of acetic acid and water - Part 2: <(hoch)13>C-IRMS analysis of acetic acid; German version EN 16466-2:2013

BS EN 16466-1:2013 醋.醋酸和水的同位素分析.醋酸的氢核磁共振谱(<上标>2H-NMR)分析

Vinegar. Isotopic analysis of acetic acid and water. 2H-NMR analysis of acetic acid