Determination of pH of butter serum
€41.78
Determination of the citric acid content of processed cheese; enzymic method
Determination of sucrose and glucose content in milk products and ice cream; enzymatic method
Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Refernce method). (ISO 3727-2:2001)
€53.00
Milk and milk products - Determination of nitrogen content - Routine method using combustion according to the Dumas principle. (ISO 14891:2002)
€69.00
Milk and milk products - Guidelines for a standardized description of competitive enzyme immunoassays - Determination of aflatoxin M1 content. (ISO 14675:2003)
€47.00
Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
Milk and milk products - Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues (ISO 18330:2003)
€61.00
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
Determination of the butter type with neural network analysis of compositional parameters - Chemometric method
€77.20
Determination of copper content of milk and milk products
€34.30
Standard Specification for Pipets, Milk and Cream Examination
€58.00
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Standard Specification for Ice Making Machines, Icemaker-Dispensers, and Ice Dispensing Equipment
