1. Methods of test for spices and condiments. Determination of total ash Part 3, (15th March 1998) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Methods of test for spices and condiments. Determination of acid-insoluble ash Part 9, (15th February 1998) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Methods of test for spices and condiments. Determination of non-volatile ether extract Part 6, (30th January 1981) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (4 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Methods of test for spices and condiments. Determination of water-insoluble ash Part 10, (30th January 1981) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (4 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Specification for saffron. (30th September 1981) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. BS EN ISO 7540. Spices. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specification. (24th September 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (13 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Methods of test for spices and condiments. Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method) Part 18, (15th February 1996) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Herbs and spices ready for food use. Specification for cloves (whole and ground) Part 4, (31st May 1990) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Spices and condiments. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specifications. (2nd September 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Spices and condiments. Spectrophotometric determination of the extractable colour in paprika. (2nd September 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗