Foodstuffs. Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products. High-performance liquid chromatographic method
€269.00
Citrus fruits. Guidelines for storage
Non fatty foods - Determination of chlormequat and mepiquat - LC-MS method
€121.00
Foodstuffs - Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products - High-performance liquid chromatographic method (ISO 16050:2003)
€58.00
Black garlic — Specification and test methods
€77.00
Foodstuffs - Determination of trace elements - Determination of tin in fruit and vegetables preserved in cans by flame atomic absorption spectrometry (AAS)
€50.00
Guidelines for characterization of extracts for the recycling/upcycling of organic agrifood wastes
Vegetables — Nomenclature Part 2: Second list
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Foodstuffs - Determination of nitrate and/or nitrite content - Part 2: HPLC/IC method for the determination of nitrate content of vegetables and vegetable products
Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
Foodstuffs - Determination of ochratoxin A in currants, raisins, sultanas, mixed dried fruit and dried figs - HPLC method with immunoaffinity column cleanup and fluorescence detection
€89.00
Foodstuffs - Determination of patulin in fruit juice and fruit based purée for infants and young children - HPLC method with liquid/liquid partition cleanup and solid phase extraction and UV detection
Foodstuffs - Determination of nitrate and/or nitrite content - Part 7: Continuous flow method for the determination of nitrate content of vegetables and vegetable products after Cadmium reduction
€37.00
Foodstuffs - Determination of patulin in clear and cloudy apple juice and puree - HPLC method with liquid/liquid partition clean-up
Non-fatty food - Determination of N-methylcarbamate residues - Part 1: HPLC-method with SPE clean-up
