Food authenticity. DNA barcoding of bivalves and products derived from bivalves using a defined mitochondrial 16S rRNA gene segment
€201.00
CONSERVATION OF FRESH FISH, FROM CAPTURE TO DELIVERY TO THE PUBLIC.
€15.00
PREPARATION AND CONSERVATION OF CODFISH.
€28.00
Foodstuffs - Determination of domoic acid in mussels by HPLC
€58.00
Foodstuffs - Determination of saxitoxin and dc-saxitoxin in mussels - HPLC method using pre-column derivatization with peroxide or periodate oxidation
€62.00
Foodstuffs - Determination of okadaic acid in mussels - HPLC method with solid phase extraction clean-up, derivatization and fluorimetric detection
Foodstuffs - Determination of elements and their chemical species - Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS
€89.00
Foodstuffs - Determination of elements and their chemical species - Determination of methylmercury in foodstuffs of marine origin by isotope dilution GC-ICP-MS
Foodstuffs - DNA barcoding of fish and fish products using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments
€50.00
Carbon footprint for seafood — Product category rules (CFP–PCR) for finfish
€183.00
Frozen surimi — Specification
€77.00
Molecular biomarker analysis DNA barcoding of fish and fish products using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments
€115.00
Foodstuffs - Determination of saxitoxin-group toxins in shellfish - HPLC method using pre-column derivatization with peroxide or periodate oxidation
€184.00
Foodstuffs - Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection
Foodstuffs - Determination elements and their chemical species - Determination of organomercury in seafood by elemental mercury analysis
