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STN - Slovak standards
Page 4648
STN 580511 (01/11/1963) Withdrawn
Ground cayenne pepper. Standard of quality
Available design: Print design
STN EN ISO 6571 (01/01/2010)
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
Available languages: English
Available design: Print design
STN EN ISO 6571:2010/A1 (01/06/2018) Change
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
Available languages: English
Available design: Print design
STN EN ISO 6465 (01/01/2010)
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
Available languages: English
Available design: Print design
STN EN ISO 927 (01/02/2010)
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
Available languages: English
Available design: Print design
STN EN ISO 927:2010/OpravaAC (01/12/2012) Correction
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
Available languages: Slovak
Available design: Print design
STN EN ISO 7540 (01/12/2020)
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
Available languages: English
Available design: Print design
STN 580515 (01/03/1987) Withdrawn
Spices. Aniseed, fennel seed, caraway seed, coriander seed
Available design: Print design
STN EN ISO 7540 (01/08/2010) Withdrawn
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
Available design: Print design
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