Sensory analysis. General guidance for the staff of a sensory evaluation laboratory Staff responsibilities
€193.00
Microbiology of food and animal feeding stuffs. Polymerase chain reaction (PCR) for the detection of food-borne pathogens. Performance testing of thermal cyclers
€269.00
Fish-meal. Vocabulary
€165.00
Butter. Determination of salt content
Whey cheese. Determination of dry matter (Reference method)
Anhydrous milk fat. Determination of sterol composition by gas liquid chromatography (Reference method)
Anhydrous milk fat. Determination of sterol composition by gas liquid chromatography (Routine method)
Soil improvers and growing media. Sample preparation for chemical and physical tests, determination of dry matter content, moisture content and laboratory compacted bulk density
Cloves, whole and ground (powdered). Specification
Ice-cream and milk ice. Determination of total solids content (reference method)
Sweetened condensed milk. Determination of sucrose content. Polarimetric method
Dairy plant. Hygiene conditions. General guidance on inspection and sampling procedures
€183.00
Caseins and caseinates. Determination of lactose content. Photometric methods
Milkfat products and butter. Determination of fat acidity (reference method)
Butter. Determination of pH of the serum. Potentiometric method
€155.00
