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意大利柑橘精油(柑桔Citrus reticulata Blanco)
Essential oil of mandarin, Italian type (Citrus reticulata Blanco)
参考页数:9P;A4
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香料和调料.异物和杂质含量的测定.技术勘误表1
Spices and condiments - Determination of extraneous matter and foreign matter content; Technical Corrigendum 1
参考页数:2P;A4
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芹菜籽(Apium graveolens Linnaeus) 规范
Celery seed (Apium graveolens Linnaeus); Specification
参考页数:3P.;A4
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香料.藏红花(藏红花Crocus sativus L.).第2部分:试验方法
Spices - Saffron (Crocus sativus L.) - Part 2: Test methods
参考页数:42P.;A4
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干牛至 整叶或碎叶 规范
Dried oregano (Origanum vulgare L.) - Whole or ground leaves - Specification
参考页数:5P.;A4
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香料和调味品.外来杂质和杂质含量的测定
Spices and condiments - Determination of extraneous matter and foreign matter content
参考页数:6P;A4
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香子兰 香子兰香料 第1部分:规格
Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 1: Specification
参考页数:6P.;A4
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香薄荷 规范 第2部分:夏香薄荷
Savory; specification; part 2: summer savory (Satureja hortensis Linnaeus)
参考页数:10P.;A4
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香薄荷 规范 第1部分:冬香薄荷
Savory; specification; part 1: winter savory (Satureja montana Linnaeus)
参考页数:10P.;A4
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辣椒和辣椒油树脂 辣椒素总含量的测定 第2部分:高效液相色谱方法
Chillies and chilli oleoresins; determination of total capsaicinoid content; part 2: method using high-performance liquid chromatography
参考页数:8P.;A4
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