BS EN 18003. Food Authenticity. Determination of 16-O-methylcafestol content of green and roasted coffee. HPLC-method
€24.00
Tea. Preparation of liquor for use in sensory tests
€201.00
Analysis of coffee and coffee products; determination of particle size of ground roasted coffee, air-jet sieving method
€24.39
Testing of coffee and coffee products; determination of dry matter content of soluble coffee, sea sand method
Analysis of coffee and coffee products; determination of water content of green coffee, dioxane distillation, Karl Fischer titration
Sustainable and traceable cocoa Requirements for traceability
€281.00
Cocoa beans. Sampling
Cocoa beans. Specification and quality requirements
Sustainable and traceable cocoa Requirements for certification schemes
€329.00
Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
Instant coffee. Determination of moisture content. Karl Fischer method (Reference method)
Foodstuffs. Determination of ochratoxin A in barley and roasted coffee. HPLC method with immunoaffinity column clean-up
Green coffee or raw coffee. Size analysis. Manual and machine sieving
Green coffee. Procedure for calibration of moisture meters. Routine method
Coffee sampling. Triers for green coffee or raw coffee and parchment coffee
€172.00
