Dried milk protein products — Determination of nitrogen solubility index
€51.00
Milk fat — Preparation of fatty acid methyl esters
Milk fat — Determination of the fatty acid composition by gas-liquid chromatography
€77.00
Butter — Determination of moisture, non-fat solids and fat contents
Butter — Determination of firmness
Milk — Determination of casein-nitrogen content
Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
Milk — Determination of lactulose content — Enzymatic method
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
Milk and milk products — Determination of furosine content — Ion-pair reverse-phase high-performance liquid chromatography method
Milk and milk products — Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues
Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results
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