Water quality - Guidance standard on assessing the hydromorphological features of lakes
€163.00
Water quality - Guidance standard on determining the degree of modification of lake hydromorphology
Water quality - Guidance standard on monitoring freshwater pearl mussel (Margaritifera margaritifera) populations and their environment
Semantics for groundwater data interchange
Water quality - Technical report for the routine sampling of benthic diatoms from rivers and lakes adapted for metabarcoding analyses
€58.00
Water quality - Technical report for the management of diatom barcodes
Water quality - Determination of selected plant treatment agents and biocide products - Method using solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) (ISO 27108:2010)
Water quality - Guidance on field and laboratory procedures for quantitative analysis and identification of macroinvertebrates from inland surface waters
€89.00
Water quality - Determination of the inhibitory effect of water samples on the light emission of Vibrio fischeri (Luminescent bacteria test) - Part 1: Method using freshly prepared bacteria - Amendment 1 (ISO 11348-1:2007/Amd 1:2018)
€20.00
Water quality - Determination of tributyltin (TBT) in whole water samples - Method using solid phase extraction (SPE) with SPE disks and gas chromatography with triple quadrupole mass spectrometry
€121.00
Water quality - Guidance on determining the degree of modification of the hydromorphological features of transitional and coastal waters
€142.00
Water quality - Guidance on mapping of seagrasses and macroalgae in the eulittoral zone
Water quality - Determination of ammonium nitrogen - Method by flow analysis (CFA and FIA) and spectrometric detection (ISO 11732:2005)
Water quality - Determination of the toxic effect of water constituents and waste water on duckweed (Lemna minor) - Duckweed growth inhibition test (ISO 20079:2005)
Validation and interpretation of analytical methods, migration testing and analytical data for materials and articles in contact with food - Part 1: General considerations
