BS ISO 17645 Dry-cured ham - Specification
€24.00
BS ISO 17646 Rapid detection of moisture content in fresh meat - Low-field NMR method
Food authenticity - DNA barcoding of bivalves and products derived from bivalves using a defined mitochondrial 16S rRNA gene segment
€69.00
Food authenticity - DNA barcoding of meat derived from mammals and birds using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments
€71.00
Tuna from responsible fishing. Purse seine freezer vessels.
€85.00
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
€77.00
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
€61.00
Service quality for small retail trade. Part 2: Requirements for fishmongers.
€75.00
Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Detection of a specific DNA sequence in cooked sausages by real-time PCR
BS ISO 19615 Meat and fish products - Determination of total volatile basic nitrogen - Semi-micro nitrogen determination method
BS ISO 19643 Meat and meat products — Determination of nitrite and nitrate content— Continuous flow analysis (CFA) method
BS EN 18179 Food authenticity - Method for detecting previously frozen poultry meat by determination of HADH activity
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
