DIN 10230:1999-05

Отменен

Spices and condiments - Preparation of a ground sample for analysis — 2 стр.

Ссылочные документы

DIN EN ISO 2825:2010-06

Действует

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010 — 7 стр.

На этот документ ссылаются

DIN 10234:2003-02

Действует

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) — 11 стр.

DIN 10220:1999-05

Отменен

Analysis of spices and condiments - Sampling for chemical, physical and sensory analysis — 5 стр.

DIN 10229:2000-08

Действует

Analysis of spices and condiments - Determination of moisture content - Entrainment method — 6 стр.

DIN 10235:1999-09

Действует

Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC) — 8 стр.

DIN 10236:2001-12

Действует

Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying — 4 стр.

DIN EN ISO 6465:2009-11

Действует

Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); German version EN ISO 6465:2009 — 8 стр.

DIN EN ISO 6571:2009-03

Отменен

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version FprEN ISO 6571:2009 — 15 стр.

DIN EN ISO 2825:2010-06

Действует

Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010 — 7 стр.

DIN EN ISO 6571:2009-11

Отменен

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version EN ISO 6571:2009 — 15 стр.