CEN/TC 275
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 13842 | EN 12823-2:2000 | Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurements of Beta-carotene | Izstrādē |
| 13882 | EN 14084:2003 | Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (AAS) after microwave digestion | Izstrādē |
| 35367 | EN 16155:2012 | Foodstuffs - Determination of sucralose - High performance liquid chromatographic method | Izstrādē |
| 61387 | EN 15662:2018 | Foods of plant origin - Multimethod for the determination of pesticide residues using GC- and LC-based analysis following acetonitrile extraction/partitioning and clean-up by dispersive SPE - Modular QuEChERS-method | Izstrādē |
| 23199 | EN 12014-3:2005 | Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite | Izstrādē |
| 26017 | EN 15111:2007 | Foodstuffs - Determination of trace elements - Determination of iodine by ICP-MS (inductively coupled plasma mass spectrometry) | Izstrādē |
| 13893 | EN ISO 21570:2005 | Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Quantitative nucleic acid based methods (ISO 21570:2005) | Izstrādē |
| 13886 | EN ISO 6887-3:2003 | Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for for the preparation of fish and fishery products (ISO 6887-3:2003) | Atcelts |
| 13821 | LVS ENV 12014-3:2001 | Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite | Atcelts |
| 13884 | EN ISO 6887-2:2003 | Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2003) | Atcelts |
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