Registration number (WIID)Project No.TitleStatus
26058LVS EN 15505:2008Foodstuffs - Determination of trace elements - Determination of sodium and magnesium by flame atomic absorption spectrometry (AAS) after microwave digestionStandarts spēkā
13901LVS EN 14332:2004Foodstuffs - Determination of trace elements - Determination of arsenic in seafood by graphite furnace atomic absorption spectrometry (GFAAS) after microwave digestionStandarts spēkā
13882LVS EN 14084:2003Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (AAS) after microwave digestionStandarts spēkā
13891LVS EN ISO 21569:2006Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Qualitative nucleic acid based methodsStandarts spēkā
21330LVS EN ISO 24276:2006Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - General requirements and definitionsStandarts spēkā
31710LVS EN 14133:2009Foodstuffs - Determination of ochratoxin A in wine and beer - HPLC method with immunoaffinity column clean-upStandarts spēkā
22286LVS EN 14663:2006Foodstuffs - Determination of vitamin B6 (including its glycosylated forms) by HPLCStandarts spēkā
74320EN 17855:2024Foodstuffs - Minimum performance requirements for quantitative measurement of the food allergens milk, egg, peanut, hazelnut, almond, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, wheat, lupine, sesame, mustard, soy, celery, fish, molluscs and crustaceansStandarts spēkā
70810LVS EN 16923:2023Foodstuffs - Determination of T-2 toxin and HT-2 toxin in cereals and cereal products for infants and young children by SPE clean up and HPLC-MS/MSStandarts spēkā
71350LVS EN 17644:2022Foodstuffs - Detection of food allergens by liquid chromatography - mass spectrometry (LC-MS) methods - General considerationsStandarts spēkā
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