CEN/TC 275
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 23199 | LVS 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 | Standarts spēkā |
| 13808 | LVS EN 12857:2001 | Foodstuffs - Determination of cyclamate - High performance liquid chromatographic method | Standarts spēkā |
| 13793 | LVS EN 1988-1:2001 | Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method | Standarts spēkā |
| 21329 | LVS EN 14546:2005 | Foodstuffs - Determination of trace elements - Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) after dry ashing | Standarts spēkā |
| 38584 | LVS EN 13805:2015 | Foodstuffs - Determination of trace elements - Pressure digestion | Standarts spēkā |
| 13904 | LVS EN 1377:2001+AC/AC:2016 | Foodstuffs - Determination of acesulfame K in table top sweetener preparations - Spectrometric method | Standarts spēkā |
| 40025 | LVS EN ISO 18743:2016 | Microbiology of the food chain - Detection of Trichinella larvae in meat by artificial digestion method (ISO 18743:2015) | Standarts spēkā |
| 35374 | LVS EN 16802:2016 | Foodstuffs - Determination of elements and their chemical species - Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS | Standarts spēkā |
| 40459 | LVS EN ISO 6887-2:2017 | Microbiology of the food chain - 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 6887-2:2017) | Standarts spēkā |
| 40461 | LVS EN ISO 6887-4:2017 | Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, Corrected version 2021-03) | Standarts spēkā |
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