CEN/TC 275
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 24597 | LVS EN ISO 6887-4:2004 /AC:2005 | Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, fish and fishery products | Atcelts |
| 13810 | EN 12955:1999 | Foodstuffs - Determination of aflatoxin B1, and the sum of aflatoxins B1, B2, G1 and G2 in cereals, shell-fruits and derived products - High performance liquid chromatographic method with post column derivatization and immunoaffinity column clean up | Atcelts |
| 27777 | LVS EN 15633-1:2009 | Foodstuffs - Detection of food allergens by immunological methods - Part 1: General considerations | Atcelts |
| 13863 | LVS EN 14176:2004 | Foodstuffs - Determination of domoic acids in mussels by HPLC | Atcelts |
| 13822 | ENV 12014-4:1998 | Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion-exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products | Atcelts |
| 27743 | LVS EN 12393-2:2009 | Foods of plant origin - Multiresidue methods for the gas chromatographic determination of pesticide residues - Part 2: Methods for extraction and cleanup | Atcelts |
| 13881 | LVS EN 13804:2003 | Foodstuffs - Determination of trace elementes - Performance criteria, general considerations and sample preparation | Atcelts |
| 59276 | CEN/TS 15634-4:2016 | Foodstuffs - Detection of food allergens by molecular biological methods - Part 4: Peanut (Arachis hypogaea) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR | Atcelts |
| 24678 | LVS EN ISO 6579:2003 /AC:2006 | Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp | Atcelts |
| 13884 | LVS EN ISO 6887-2:2004 | 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 | Atcelts |
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