Caseins and caseinates. Determination of fat content. Gravimetric method (reference method)
€269.00
Sensory analysis. Apparatus. Olive oil tasting glass
€165.00
Foodstuffs. Determination of nitrate and/or nitrite content Spectrometric determination and meat products after enzymatic reduction to
€193.00
Foodstuffs. Determination of nitrate and/or nitrite content Ion-exchange chromatographic (IC) method for the determination and meat products
Non fatty foods. Determination of chlormequat and mepiquat. LC-MS method
Non fatty foods. Determination of chlormequat and mepiquat. LC-MS/MS method
Animal feeding stuffs. Sampling
Milk and milk products. Sampling. Inspection by attributes
Non fatty foods. Determination of N-methylcarbamate residues HPLC method with clean-up on a diatomaceous earth column
Foodstuffs. Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs
Foodstuffs. Nucleic acid based methods of analysis of genetically modified organisms and derived products. Information to be supplied and procedure for the addition of methods to ISO 21569, ISO 21570 and ISO 21571
Milk and milk products. Ovine and caprine rennets. Determination of total milk-clotting activity
Milk and milk-based drinks. Determination of alkaline phosphatase activity. Enzymatic photo-activated system (EPAS) method
Caseins and caseinates. Determination of moisture content (Reference method)
Milk products. Guidelines for the application of near infrared spectrometry
€316.00
