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香辛料和调味品.植物学命名
Spices and condiments - Botanical nomenclature
参考页数：32P;A4
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食品即用香草和香料.第12部分:干罗勒规范(花束、磨碎和粉末状)
Herbs and spices ready for food use - Specification for dried basil (bouquets, rubbed and ground)
参考页数：12P.;A4
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食品即用香草和香料.第23部分:干页蒿籽规范(整体和粉末)
Herbs and spices ready for food use - Specification for dried caraway seeds (whole and ground)
参考页数：12P.;A4
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香料.孜然芹(Cuminum cyminum L).规范(ISO 6465-2009)
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
参考页数：12P.;A4
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香料.姜(Zingiber officinale Roscoe).规格
Spices - Ginger (Zingiber officinale Roscoe) - Specification
参考页数：16P.;A4
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香料和调味品试验方法.第2部分:含水量测定(雾沫法)
Methods of test for spices and condiments - Determination of moisture content (entrainment method)
参考页数：8P;A4
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预备食用的草药和香料.第16部分:牛至(全草,磨碎和粉末)规格
Herbs and spices ready for food use - Specification for oregano (whole, rubbed and ground)
参考页数：8P;A4
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食品即用香草和香料.第13部分:姜黄的规范(整体和粉末状)
Herbs and spices ready for food use - Specification for turmeric (whole and ground)
参考页数：12P.;A4
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香料和调味品试验方法.第9部分:酸不溶性灰分测定
Methods of test for spices and condiments - Determination of acid-insoluble ash
参考页数：12P.;A4
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食品即用香草和香料.干龙蒿规范(整体和研磨)
Herbs and spices ready for food use - Specification for dried tarragon (whole and ground)
参考页数：10P.;A4
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