Sustainable and traceable cocoa beans - Part 1: Requirements for sustainability management systems (ISO/DIS 34101-1:2016); German and English version prEN ISO 34101-1:2016
€145.14
Sustainable and traceable cocoa beans - Part 2: Requirements for performance (related to economic, social, and environmental aspects) (ISO/DIS 34101-2:2016); German and English version prEN ISO 34101-2:2016
€98.32
Sustainable and traceable cocoa beans - Part 3: Requirements for traceability (ISO/DIS 34101-3:2016); German and English version prEN ISO 34101-3:2016
€105.42
Foodstuffs - Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS); German version CEN/TS 17083:2017
€72.80
Sustainable and traceable cocoa beans - Part 4: Requirements for certification schemes (ISO/DIS 34101-4:2017); German and English version prEN ISO 34101-4:2017
€91.03
Tea - Determination of water extract (ISO 9768:1994)
€41.78
Analysis of tea and tea products - Determination of theobromine and caffeine content of fluid tea drinks - Part 1: HPLC-Routine method
€48.79
Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
Food Analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS); German version EN 16620:2015
€69.91
Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS); German version EN 16618:2015
Coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization
€80.00
Analysis of tea; determination of acid insoluble ash
Analysis of coffee and coffee products; determination of water-soluble extract; method for roasted coffee
Analysis of coffee and coffee products; determination of pH and acid content; method for roasted coffee
Analysis of tea; preparation of liquor for use in sensory tests
