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DIN EN ISO 2825
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025); German and English version prEN ISO 2825:2025
ISO/TC 34/SC 7/AHG 1
Horizontal standard for the herb and spice adulteration detection
ISO/TC 34/SC 7
Spices, culinary herbs and condiments
NA 057-05-07 AA
Spices and condiments
prEN ISO 2825
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025)
DIN CEN/T? 00460031
Food authenticity - Quantification of adulterant plant material in paprika/chilli, saffron, cumin, turmeric, oregano and black pepper by quantitative PCR
00460031
Food authenticity - Quantification of adulterant plant material in paprika/chilli, saffron, cumin, turmeric, oregano and black pepper by quantitative PCR
