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    UNI EN 17250:2020

    Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD

    Ente Nazionale Italiano di Unificazione (UNI)

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    ISO 3493:2014

    Vanilla — Vocabulary

    International Organization for Standardization

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    ISO 6539:2014

    Cinnamon (Cinnamomum zeylanicum Blume) — Specification

    International Organization for Standardization

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    BS ISO 3632-1 : 2011

    SPICES - SAFFRON (CROCUS SATIVUS L.) - PART 1: SPECIFICATION

    British Standards Institution

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    BS ISO 3632-2 : 2010

    SPICES - SAFFRON (CROCUS SATIVUS L.) - PART 2: TEST METHODS

    British Standards Institution

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    BS EN ISO 2825 : 2010

    SPICES AND CONDIMENTS - PREPARATION OF A GROUND SAMPLE FOR ANALYSIS

    British Standards Institution

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    DS/EN ISO 7540:2020

    Spices and condiments – Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) – Specifications (ISO 7540:2020)

    Danish Standards

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    DS/ISO 7540:2020

    Spices and condiments – Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) – Specifications

    Danish Standards

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    DS/EN 17250 : 2020

    Foodstuffs – Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD

    Danish Standards

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    ISO 3632-1:2011

    Spices — Saffron (Crocus sativus L.) — Part 1: Specification

    International Organization for Standardization

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