Attention: Your browser doesn't support javascript or you have deactivated Javascript in your browser. Please enable Javascript in your browser in order to be able to use all functions of this website.

Hydrogen Technologies Standards form the basic framework for market ramp-up
More information
Climate change Standards and specifications support climate targets
More information
Smart Farming Standards and specifications are drivers for the digitalization of agriculture
More information

Standards [CURRENT]

DIN 10236
Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

Title (German)

Untersuchung von Gewürzen und würzenden Zutaten - Bestimmung des Trocknungsverlustes in Capsicum- und Alliumarten sowie in getrocknetem Gemüse mittels Vakuumtrocknung

Document: references other documents

Responsible national committee

NA 057-05-07 AA - Spices and condiments

Edition 2001-12

Original language German

Price from 42.10 €

Order from DIN Media

Table of contents

PDF (DE)

Contact

Fanni Florian

Am DIN-Platz, Burggrafenstr. 6
10787 Berlin

Tel.: +49 30 2601-2454
Fax: +49 30 2601-42454

Send message to contact

Economic benefits

DIN SPEC

Why do standards cost money?

Get involved in standardization

Terminology

Hydrogen Technologies Standards form the basic framework for market ramp-up

Climate change Standards and specifications support climate targets

Smart Farming Standards and specifications are drivers for the digitalization of agriculture

DIN 10236 Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

Document: references other documents

Responsible national committee

Fanni Florian

Want to learn more?

DIN 10236
Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying