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Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
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English
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13.22 EUR 206.85 EEK |
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Foodstuffs - Sample comminution for mycotoxins analysis - Comparison between dry milling and slurry mixing
Foodstuffs - Sample comminution for mycotoxins analysis - Comparison between dry milling and slurry mixing
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English
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10.90 EUR 170.55 EEK |
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Food analysis - Determination of pesticide residues by LC-MS/MS - Tandem mass spectrometric parameters
Food analysis - Determination of pesticide residues by LC-MS/MS - Tandem mass spectrometric parameters
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English
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11.67 EUR 182.60 EEK |
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Foodstuffs - Determination of neohesperidin-dihydrochalcon
Foodstuffs - Determination of neohesperidin-dihydrochalcon
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English
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8.72 EUR 136.44 EEK |
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Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Sampling strategies
Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Sampling strategies
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English
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9.49 EUR 148.49 EEK |
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Foodstuffs - Determination of acesulfame-K, aspartame, neohesperidine-dihydrochalcone and saccharin - High performance liquid chromatographic method
Foodstuffs - Determination of acesulfame-K, aspartame, neohesperidine-dihydrochalcone and saccharin - High performance liquid chromatographic method
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English
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11.67 EUR 182.60 EEK |
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Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Qualitative determination of a specific DNA sequence in cooked sausages by real-time PCR
Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Qualitative determination of a specific DNA sequence in cooked sausages by real-time PCR
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English
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10.19 EUR 159.44 EEK |
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Toiduained. Nitraadi- ja/või nitritisisalduse määramine. Osa 1: Üldised seisukohad
Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerations
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English
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6.47 EUR 101.23 EEK |
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Mitterasvased toiduained. Mitme jäägi tekkimisega meetodid pestitsiidijääkide määramiseks gaasikromatograafia abil. Osa 1: Üldised seisukohad
Non-fatty foods - Multiresidue methods for the gas chromatographic determination of pesticide residues - Part 1: General considerations
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English
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10.19 EUR 159.44 EEK |
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Mitterasvased toiduained. Mitme jäägi tekkimisega meetodid pestitsiidijääkide määramiseks gaasikromatograafia abil. Osa 2: Ekstraheerimise ja puhastamise meetodid
Non-fatty foods - Multiresidue methods for the gas chromatographic determination of pesticide residues - Part 2: Methods for extraction and clean-up
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English
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14.69 EUR 229.85 EEK |
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Mitterasvased toiduained. Mitme jäägi tekkimisega meetodid pestitsiidijääkide määramiseks gaasikromatograafia abil. Osa 3: Määramine ja kontrollkatsed
Non-fatty foods - Multiresidue methods for the gas chromatographic determination of pesticide residues - Part 3: Determination and confirmatory tests
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English
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8.72 EUR 136.44 EEK |
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Mitterasvased toiduained. Ditioaminometanaadi (ehk ditiokarbamaadi) ja bis(dimetüültiokarbamüül)disulfiidi jääkide määramine. Osa 1: Spektromeetriline meetod
Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 1: Spectrometric method
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English
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8.01 EUR 125.33 EEK |
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Mitterasvased toiduained. Ditioaminometanaadi (ehk ditiokarbamaadi) ja bis(dimetüültiokarbamüül)disulfiidi jääkide määramine. Osa 2: Gaasikromatograafiline meetod
Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 2: Gas chromatographic method
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English
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8.01 EUR 125.33 EEK |
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Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 3: UV spectrometric xanthogenate method
Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 3: UV spectrometric xanthogenate method
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English
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8.01 EUR 125.33 EEK |
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Foodstuffs - Determination of vitamin D by high performance liquid chromatography - Measurement of cholecalciferol (D3) and ergocalciferol (D2)
Foodstuffs - Determination of vitamin D by high performance liquid chromatography - Measurement of cholecalciferol (D3) and ergocalciferol (D2)
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English
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12.51 EUR 195.74 EEK |
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Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
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English
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9.49 EUR 148.49 EEK |
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Foodstuffs - Determination of cyclamate - High performance liquid chromatographic method
Foodstuffs - Determination of cyclamate - High performance liquid chromatographic method
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English
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Valid |
8.01 EUR 125.33 EEK |
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Non-fatty foods - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide
Non-fatty foods - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide
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English
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6.47 EUR 101.23 EEK |
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Non-fatty foods - Determination of bromide residues - Part 2: Determination of inorganic bromide
Non-fatty foods - Determination of bromide residues - Part 2: Determination of inorganic bromide
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English
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Valid |
8.01 EUR 125.33 EEK |
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Chemical disinfectants - Quantitative suspension test for the evaluation of virucidal activity against bacteriophages of chemical disinfectants used in food and industrial areas - Test method and requirements (phase 2, step 1)
Chemical disinfectants - Quantitative suspension test for the evaluation of virucidal activity against bacteriophages of chemical disinfectants used in food and industrial areas - Test method and requirements (phase 2, step 1)
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English
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16.10 EUR 251.91 EEK |