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姜及姜的含油树脂 主要刺激成分(辛辣味和生姜酚)含量的测定 高效液相色谱法
Ginger and its oleoresins - Determination of the main pungent components (gingerols and shogaols) - Method using high-performance liquid chromatography
参考页数：12P.;A4
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八角大茴香 规范
Star anise (Illicium verum Hook. f.) - Specification
参考页数：7P.;A4
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干制甘牛至菜 规范
Dried sweet marjoram (Origanum majorana L.) - Specification
参考页数：4P.;A4
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干制鼠尾草 规范
Dried sage (Salvia officinalis L.) - Specification
参考页数：3P.;A4
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辣椒粉(Capsicum annuum Linnaeus) 显微镜检验法
Ground (powdered) paprika (Capsicum annuum Linnaeus); Microscopical examination
参考页数：6P;A4
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姜黄 着色力的测定 分光光度法
Turmeric; Determination of colouring power; Spectrophotometric method
参考页数：6P.;A4
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香料和调味品 研磨细度的测定 手工筛分法(参照法)
Spices and condiments; Determination of degree of fineness of grinding; Hand sieving method (Reference method)
参考页数：2P.;A4
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Dried parsley (Petroselinum crispum) - Specification
参考页数：4P.;A4
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香草 词汇
Vanilla - Vocabulary
参考页数：5P.;A4
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香料、调味品和香草.挥发油含量的测定(水蒸馏法).修改件1
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method); Amendment 1
参考页数：1P.;A4
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