Projects
Search Serbian, European and international standards. Identify the standard organization, select the standard number or keyword, and complete the search you want. You can also add a standard drafting stage or a committee / national committee that drafted the standard
Spices and condiments — Determination of non-volatile ether extract
90.93
Standard confirmed
Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking
90.93
Standard confirmed
Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking
60.60
Standard published
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
60.60
Standard published
Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid
90.93
Standard confirmed
Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar
90.93
Standard confirmed
Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
90.60
Close of review
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
90.60
Close of review
Vanilla - Vocabulary (ISO 3493:2014)
60.60
Standard published
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009)
60.60
Standard published
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
60.60
Standard published
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
60.60
Standard published
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
60.60
Standard published
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
60.60
Standard published
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
60.60
Standard published
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
60.60
Standard published
Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
60.60
Standard published
Spices and condiments — Determination of total ash
90.93
Standard confirmed
