Sensory analysis. Methodology. Method of investigating sensitivity of taste
€193.00
Microbiology of the food chain. Technical requirements and guidance on establishment or revision of a standardized reference method
Animal and vegetable fats and oils. Determination of aliphatic hydrocarbons in vegetable oils
€316.00
Animal and vegetable fats and oils. Determination of conventional mass per volume (litre weight in air). Oscillating U-tube method
Food safety management systems — Requirements for bodies providing audit and certification of food safety management systems
Food safety management systems. Guidance on the application of ISO 22000
€355.00
Processed cheese products. Calculation of content of added phosphate expressed as phosphorus
€165.00
Spices and condiments. Determination of extraneous matter and foreign matter content
Foodstuffs. Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)
€269.00
Food analysis. Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
Food analysis. Determination of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene in foodstuffs by gas chromatography mass spectrometry (GC-MS)
Food analysis. Determination of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene in foodstuffs by high performance liquid chromatography with fluorescence detection (HPLC-FD)
Foodstuffs. Determination of benzene in soft drinks, other beverages and vegetable-based infant foods by headspace gas chromatography mass spectrometry (HS-GC-MS)
Foodstuffs. Determination of ethyl carbamate in stone fruit spirits, fruit marc spirits and other spirit drinks. GC-MS method
Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
