Normadoc

NF ISO 15163, V04-021 (09/2012)

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Milk and milk products - Calf rennet and adult bovine rennet - Determination by chromatography of chymosin and bovine pepsin contents - Lait et produits laitiers

€64.01

XP ISO/TS 15495, V04-023 (12/2010)

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Milk, milk products and infant formulae - Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS - Lait, produits laitiers et formules infantiles

€105.00

NF ISO 6731, V04-367 (01/2011)

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Milk, cream and evaporated milk - Determination of total solids content (Reference method) - Lait, crème et lait concentré non sucré

€40.69

NF ISO 9622, V04-056 (10/2013)

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Milk and liquid milk products - Guidelines for the application of mid-infrared spectrometry - Lait et produits laitiers fluides

€64.01

XP ISO/TS 11869, V04-219 (03/2012)

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Fermented milks - Determination of titratable acidity - Potentiometric method - Laits fermentés

€50.67

XP ISO/TS 22113, V04-177 (08/2012)

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Milk and milk products - Determination of the titratable acidity of milk fat - Lait et produits laitiers

€80.00

NF EN ISO 8968-4, V04-221-4 (06/2016)

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Milk and milk products - Determination of nitrogen content - Part 4 : determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) - Lait et produits laitiers

€58.62

XP ISO/TS 17758, V04-364 (10/2014)

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Instant dried milk - Determination of the dispersibility and wettability - Poudre de lait instantanée

€80.00

NF EN ISO 5536, V04-057 (08/2013)

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Milk fat products - Determination of water content - Karl Fischer method - Produits à base de matière grasse laitière

€51.24

XP ISO/TS 19046-1, V04-441-1 (07/2017)

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Cheese - Determination of propionic acid level by chromatography - Part 1 : method by gas chromatography

€58.62

XP ISO/TS 19046-2, V04-441-2 (07/2017)

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Cheese - Determination of propionic acid level by chromatography - Part 2 : method by ion exchange chromatography

€46.55

NF EN ISO 12779, V04-160 (08/2013)

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Lactose - Determination of water content - Karl Fischer method

€51.24

NF ISO 27105, V04-154 (09/2016)

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Milk and cheese - Determination of hen's egg white lysozyme content by high performance liquid chromatography - Lait et fromage - Détermination de lysozyme de blanc d'oeufs par CLHP

€51.24

NF ISO 19344, V04-397 (05/2016)

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Milk and milk products - Starter cultures, probiotics and fermented products - Quantification of lactic acid bacteria by flow cytometry - Produits laitiers fermentés - Quantification de bactéries lactiques acidifiantes - Méthode de cytométrie en flux

€84.02

NF ISO 19660, V04-263 (08/2018)

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Cream - Determination of fat content - Acido-butyrometric method

€73.23

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67.100 : Milk and milk products

67.100.01

67.100.10

67.100.20

67.100.30

67.100.40

67.100.99

NF ISO 15163, V04-021 (09/2012)

XP ISO/TS 15495, V04-023 (12/2010)

NF ISO 6731, V04-367 (01/2011)

NF ISO 9622, V04-056 (10/2013)

XP ISO/TS 11869, V04-219 (03/2012)

XP ISO/TS 22113, V04-177 (08/2012)

NF EN ISO 8968-4, V04-221-4 (06/2016)

XP ISO/TS 17758, V04-364 (10/2014)

NF EN ISO 5536, V04-057 (08/2013)

XP ISO/TS 19046-1, V04-441-1 (07/2017)

XP ISO/TS 19046-2, V04-441-2 (07/2017)

NF EN ISO 12779, V04-160 (08/2013)

NF ISO 27105, V04-154 (09/2016)

NF ISO 19344, V04-397 (05/2016)

NF ISO 19660, V04-263 (08/2018)