Spices and condiments

Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification

Reference:

ISO 5671:2023

Publication Year:

2023

Domain:

Épices et condiments

21 000 F CFA

Read more about Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification
Log in or register to post comments

Épices et condiments — Ciboulette séchée (Allium schoenoprasum L.), coupée et moulue — Spécifications

Reference:

ISO 5671:2023

Publication Year:

2023

Domain:

Épices et condiments

21 000 F CFA

Spices and condiments — Fennel seed, whole or ground — Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)

Reference:

ISO 7927-2:2023

Publication Year:

2023

Domain:

Épices et condiments

21 000 F CFA

Épices et condiments — Graines de fenouil entières ou moulues — Partie 2: Spécifications pour les graines de fenouil doux (Foeniculum vulgare var. panmorium)

Reference:

ISO 7927-2:2023

Publication Year:

2023

Domain:

Épices et condiments

21 000 F CFA

Spices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)

Reference:

ISO 7927-1:2023

Publication Year:

2023

Domain:

Épices et condiments

21 000 F CFA

Épices et condiments — Graines de fenouil entières ou moulues — Partie 1: Spécifications pour les graines de fenouil amer (Foeniculum vulgare P. Miller var. vulgare)

Reference:

ISO 7927-1:2023

Publication Year:

2023

Domain:

Épices et condiments

21 000 F CFA

Chillies — Determination of Scoville index

Reference:

ISO 3513:1995

Publication Year:

1995

Domain:

Épices et condiments

32 000 F CFA

Read more about Chillies — Determination of Scoville index
Log in or register to post comments

Piments enragés (dits "de Cayenne") — Détermination de l'indice Scoville

Reference:

ISO 3513:1995

Publication Year:

1995

Domain:

Épices et condiments

32 000 F CFA

Read more about Piments enragés (dits "de Cayenne") — Détermination de l'indice Scoville
Log in or register to post comments

Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)

Reference:

ISO 3588:1977

Publication Year:

1977

Domain:

Épices et condiments

21 000 F CFA

Épices — Détermination du degré de finesse des moutures — Méthode par tamisage manuel (Méthode de référence)

Reference:

ISO 3588:1977

Publication Year:

1977

Domain:

Épices et condiments

21 000 F CFA

Dispelling the fear and embracing the potential of artificial...

Awareness and Capacity Building Workshops on ISO 24521, ISO 30500 and ISO 31800 Standards...

From 25 to 26 August 2022, ASN held a mission to popularize ISO standards in the field of on-site sanitation in Togo...

Appointment of the DG of ASN as a member of the board of directors of the Standardization...

We are pleased to announce that the Director General of the Senegalese Association for...

Celebration of World Standards Day

The Senegalese Association for Standardization (ASN) celebrated on November 11, 2022 the World...

Spices and condiments

Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification

Épices et condiments — Ciboulette séchée (Allium schoenoprasum L.), coupée et moulue — Spécifications

Spices and condiments — Fennel seed, whole or ground — Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)

Épices et condiments — Graines de fenouil entières ou moulues — Partie 2: Spécifications pour les graines de fenouil doux (Foeniculum vulgare var. panmorium)

Spices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)

Épices et condiments — Graines de fenouil entières ou moulues — Partie 1: Spécifications pour les graines de fenouil amer (Foeniculum vulgare P. Miller var. vulgare)

Chillies — Determination of Scoville index

Piments enragés (dits "de Cayenne") — Détermination de l'indice Scoville

Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)

Épices — Détermination du degré de finesse des moutures — Méthode par tamisage manuel (Méthode de référence)

Pages

LATEST NEWS

Dispelling the fear and embracing the potential of artificial...

PARTNERS

ASN

STANDARDISATION

CERTIFICATION

PROMOTION OF QUALITY

Search form

Spices and condiments

Pages

LATEST NEWS

Dispelling the fear and embracing the potential of artificial...

PARTNERS

ASN

STANDARDISATION

CERTIFICATION

PROMOTION OF QUALITY