Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods (ISO 21572:2004)
€0.00
Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up
BS ISO 4112 Cereals and pulses - Guidance on measurement of the temperature of grain stored in bulk
€24.00
BS ISO 6639-4 Cereals and pulses - Determination of hidden insect infestation Part 4: Rapid methods
BS ISO 6639-2 Cereals and pulses - Determination of hidden insect infestation Part 2: Sampling
BS ISO 6639-1 Cereals and pulses - Determination of hidden insect infestation Part 1: General principles
Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
€72.00
Foodstuffs - Determination of elements and their chemical species - Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS
€61.00
Foodstuffs - Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by LC-MS/MS after SPE cleanup
€77.00
Foodstuffs - Determination of zearalenone and trichothecenes including deoxynivalenol and its acetylated derivatives (3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol), nivalenol T-2 toxin and HT-2 toxin in cereals and cereal products by LC-MS/MS
€100.00
Foodstuffs - Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by SPE clean up and HPLC-MS/MS
€78.00
BS ISO 7304-1 Durum wheat semolina and alimentary pasta — Estimation of cooking quality by sensory analysis Part 1: Reference method
BS ISO 20810 Whole grain — Definition and technical criteria
BS EN ISO 21415-2 Wheat and wheat flour — Gluten content Part 2: Determination of wet gluten index by mechanical means
BS EN ISO 16634-2 Food products — Determination of the total nitrogen content by combustion according to Dumas principle and calculation crude protein Part 2: Cereals, pulses cereal coproducts
