Sensory analysis. Guidelines for the use of quantitative response scales
€193.00
Milk and milk products. Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues
€269.00
Spices. Ginger (Zingiber officinale Roscoe). Specification
Laurel (Laurus nobilis L.). Whole and ground leaves.
€155.00
Tea. Classification of grades by particle size analysis
€165.00
Butter, edible oil emulsions and spreadable fats. Determination of fat content (Reference method)
Milk, milk products and mesophilic starter cultures. Enumeration of citrate-fermenting lactic acid bacteria. Colony-count technique at 25°C
Animal and vegetable fats and oils. Determination of visible foots in crude fats and oils
Dirt content of milk Photographic standards for the method determination visible dirt (rapid method)
€77.00
Milk. Enumeration of microorganisms. Plate-loop technique at 30°C
Food products. Determination of the total nitrogen content by combustion according to Dumas principle and calculation crude protein Oilseeds animal feeding stuffs
€316.00
Milk fat. Determination of peroxide value
Animal feeding stuffs, animal products, and faeces or urine. Determination of gross calorific value. Bomb calorimeter method
Animal and vegetable fats and oils. Determination of lead by direct graphite furnace atomic absorption spectroscopy
Microbiology of food and animal feeding stuffs. Horizontal method for the determination of low numbers of presumptive Bacillus cereus. Most probable number technique and detection method
