Dried milk, dried ice-mixes and processed cheese. Determination of lactose content Enzymatic method utilizing the galactose moiety
€266.00
Ice-cream and milk ice. Determination of total solids content (reference method)
€172.00
Milk-based edible ices and ice mixes - Determination of fat content - Gravimetric method (Reference method) (ISO 7328:2008)
€69.00
Food hygiene - Production and immediate dispense of ice-cream to the consumer - Hygiene requirements, testing
€84.58
Gravimetric method for the determination of fat content of milk and milk products; method for edible ices
€48.79
Milk based edible ices and ice mixes. Determination of fat content. Gravimetric method (Reference method)
€281.00
Methods for the chemical analysis of ice cream
Standard Specification for Ice Making Machines, Icemaker-Dispensers, and Ice Dispensing Equipment
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Ice-cream and milk ice — Determination of total solids content (Reference method)
€51.00
€201.00
Methods for chemical analysis of ice cream Determination fat content
Microbiological examination for dairy purposes. Ancillary methods Methylene blue reduction test cream and ice
€99.00
ICE-CREAM AND MILK ICES. COUNT OF COLIFORM BACTERIA (REFERENCE METHOD AND ROUTINE METHOD).
€40.00
ICE-CREAM AND MILK ICE. DETERMINATION OF TOTAL SOLIDS. REFERENCE METHOD.
€18.00
Refrigerating systems and heat pumps - Safety and environmental requirements - Part 2: Design, construction, testing, marking and documentation
€86.00
