Registration number (WIID)Project No.TitleStatus
74320LVS EN 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
13840LVS EN 12014-7:2001Foodstuffs - Determination of nitrate and/or nitrite content - Part 7: Continuous flow method for the determination of nitrate content of vegetables and vegetable products after cadmium reductionStandarts spēkā
13794LVS EN 1988-2:2001Foodstuffs - Determination of sulfite - Part 2: Enzymatic methodStandarts spēkā
27899LVS EN ISO 21570:2006 /AC:2007Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Quantitative nucleic acid based methodsStandarts spēkā
40528LVS EN ISO 6887-3:2017Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 3: Specific rules for the preparation of fish and fishery products (ISO 6887-3:2017)Standarts spēkā
37299LVS EN 12822:2014Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of α-, β-, γ- and δ-tocopherolStandarts spēkā
35254LVS CEN ISO/TR 6579-3:2014Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 3: Guidelines for serotyping of Salmonella spp. (ISO/TR 6579-3:2014)Standarts spēkā
13819LVS EN 12014-1:2016Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerationsStandarts spēkā
27763LVS EN ISO 11290-1:2017Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method (ISO 11290-1:2017)Standarts spēkā
22284LVS EN 15054:2006Non fatty foods - Determination of chlormequat and mepiquat - LC-MS methodStandarts spēkā
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