Spices and condiments

Dried dill — Specification

Reference:

ISO 21803:2019

Publication Year:

2019

Domain:

Épices et condiments

24 500 F CFA

Read more about Dried dill — Specification
Log in or register to post comments

Aneth séché — Spécification

Reference:

ISO 21803:2019

Publication Year:

2019

Domain:

Épices et condiments

24 500 F CFA

Read more about Aneth séché — Spécification
Log in or register to post comments

Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing

Reference:

ISO 21983:2019

Publication Year:

2019

Domain:

Épices et condiments

24 500 F CFA

Lignes directrices pour la récolte, le transport, la séparation des stigmates, le séchage et le stockage du safran avant l'emballage

Reference:

ISO 21983:2019

Publication Year:

2019

Domain:

Épices et condiments

24 500 F CFA

Dehydrated onion (Allium cepa Linnaeus) — Specification

Reference:

ISO 5559:1995

Publication Year:

1995

Domain:

Épices et condiments

37 000 F CFA

Read more about Dehydrated onion (Allium cepa Linnaeus) — Specification
Log in or register to post comments

Oignon déshydraté (Allium cepa Linnaeus) — Spécifications

Reference:

ISO 5559:1995

Publication Year:

1995

Domain:

Épices et condiments

37 000 F CFA

Read more about Oignon déshydraté (Allium cepa Linnaeus) — Spécifications
Log in or register to post comments

Dehydrated garlic (Allium sativum L.) — Specification

Reference:

ISO 5560:1997

Publication Year:

1997

Domain:

Épices et condiments

37 000 F CFA

Read more about Dehydrated garlic (Allium sativum L.) — Specification
Log in or register to post comments

Ail déshydraté (Allium sativum L.) — Spécifications

Reference:

ISO 5560:1997

Publication Year:

1997

Domain:

Épices et condiments

37 000 F CFA

Read more about Ail déshydraté (Allium sativum L.) — Spécifications
Log in or register to post comments

Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification

Reference:

ISO 5561:1990

Publication Year:

1990

Domain:

Épices et condiments

24 500 F CFA

Read more about Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification
Log in or register to post comments

Carvi noir et carvi blond entiers (Carum carvi Linnaeus) — Spécifications

Reference:

ISO 5561:1990

Publication Year:

1990

Domain:

Épices et condiments

24 500 F CFA

Read more about Carvi noir et carvi blond entiers (Carum carvi Linnaeus) — Spécifications
Log in or register to post comments

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

Dried dill — Specification

Aneth séché — Spécification

Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing

Lignes directrices pour la récolte, le transport, la séparation des stigmates, le séchage et le stockage du safran avant l'emballage

Dehydrated onion (Allium cepa Linnaeus) — Specification

Oignon déshydraté (Allium cepa Linnaeus) — Spécifications

Dehydrated garlic (Allium sativum L.) — Specification

Ail déshydraté (Allium sativum L.) — Spécifications

Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification

Carvi noir et carvi blond entiers (Carum carvi Linnaeus) — Spécifications

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