Microbiology of the food chain. Method validation Protocol for verification reference methods and validated alternative in a single laboratory
€404.00
Durum wheat semolina and alimentary pasta — Estimation of cooking quality pasta by sensory analysis Reference method
€193.00
Milk and milk products — Extraction methods for lipids and liposoluble compounds
Tobacco heating systems — Vocabulary
BS ISO 8553 Milk — Enumeration of microorganisms — Plate-loop technique at 30 °C
€23.00
BS ISO 7926 Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification
BS ISO 973 Pimento (allspice) Pimenta dioica (L.) Merr., whole or ground — Specification
BS EN ISO 24223 Milk and milk products — Guidance on sample preparation for physical and chemical testing
BS EN 18280 Soil improvers and growing media — Enumeration of Escherichia coli
BS EN 18278 Soil improvers and growing media — Detection of Salmonella spp.
BS EN 18279 Soil improvers and growing media — Enumeration of enterococci
BS ISO 18722-1 Tobacco heating systems — Determination of aerosol collected mass and nicotine in the Part 1: Electrically heated tobacco products (eHTPs)
BS ISO 18722-2 Tobacco heating systems — Determination of aerosol collected mass and nicotine in the Part 2: Aerosol heated tobacco products (aHTPs)
BS ISO 23638 Food products — Quality requirements for processed food products for emergency
Yoghurt — Enumeration of characteristic microorganisms — Colony-count technique
€269.00
