Abstract -- General information
€77.00
Produits à base de viande et de poisson - Détermination de l'azote basique volatil total - Méthode de détermination par semi-microdosage de l'azote
€47.00
BS ISO 23822 Eggs and egg products — Determination of nitroimidazole residues — Liquid chromatography-tandem mass spectrometry method
€24.00
Food authenticity - Quantitation of roe deer DNA relative to mammalian DNA in meat and meat products by real-time PCR; German version EN 18057:2025
€77.20
BS ISO 23851 Determination of marker residues of nicarbazin in chicken tissue and eggs - Liquid chromatography tandem mass spectrometry method
BS ISO 23883 Meat, fish and their products - Determination of fluoroquinolone residue content - High performance liquid chromatography-tandem mass spectrometry method
Jambon sec - Spécifications
€57.50
Pêches et produits aquatiques - Evaluation de la fraîcheur de la chair de poisson - Méthode enzymatique colorimétrique de dosage de trois nucléotides IMP, inosine et hypoxanthine
€80.00
Standard Guide for Conducting Laboratory Toxicity Tests with Freshwater Mussels
€102.00
Food authenticity. Quantitation of roe deer DNA relative to mammalian DNA in meat and meat products by real-time PCR
€201.00
Carbon footprint for seafood. Product category rules (CFP-PCR) for macroalgae
€329.00
Dry-cured ham. Specification
Dry-cured ham Specification
Food authenticity - Quantitation of roe deer DNA relative to mammalian DNA in meat and meat products by real-time PCR
€89.00
Carbon footprint for seafood Product category rules (CFP-PCR) for macroalgae
€155.00
