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NA 057

DIN Standards Committee Food and Agricultural Products

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Standards [CURRENT]

ISO 13685
Ginger and its oleoresins - Determination of the main pungent components (gingerols and shogaols) - Method using high-performance liquid chromatography

Title (German)

Ingwer und Ingwer-Oleoresine - Bestimmung der schärfebestimmenden Bestandteile (Gingerole und Shogaole) - HPLC-Verfahren

Responsible national committee

NA 057-05-07 AA - Spices and condiments  

Responsible international committee

ISO/TC 34/SC 7 - Spices, culinary herbs and condiments  

Edition 1997-08
Original language English
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Contact

Konstantina Döhring

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