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Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
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Spices and condiments — Botanical nomenclature — Technical Corrigendum 1
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Spices and condiments — Determination of acid-insoluble ash
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Spices and condiments — Determination of cold water-soluble extract
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Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
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Spices and condiments — Determination of extraneous matter and foreign matter content
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Spices and condiments — Determination of filth
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Spices and condiments — Determination of moisture content
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Spices and condiments — Determination of non-volatile ether extract
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Spices and condiments — Determination of total ash
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Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification
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Spices and condiments — Dried sumac — Specification
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