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. - Produits alimentaires
€89.00
Foodstuffs - Determination of patulin in clear and cloudy apple juice and puree - HPLC method with liquid/liquid partition clean-up - Produits alimentaires
€73.30
Artichokes. Specification and test methods
€201.00
Asparagus. Specification and test methods
Cornelian cherry. Specification and test methods
Priests (caper) (Capparis spp.). Specification and test methods
Citrus fruits. Guidelines for storage
€281.00
Ground cassava leaves (Isombe). Specification
€172.00
Dried barberry. Specification and test methods
Pao cai (salted fermented vegetables). Specification and test methods
Fruit and vegetables; determination of dry matter content of deep-frozen or heat-preserved spinach
€24.39
Foodstuffs. Determination of nitrate and/or nitrite content HPLC/IC method for the determination vegetables and vegetable products
Foodstuffs. Determination of ochratoxin A in currants, raisins, sultanas, mixed dried fruit and dried figs. HPLC method with immunoaffinity column cleanup and fluorescence detection
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 aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products. High-performance liquid chromatographic method
