67.050 General methods of tests and analysis for food products
Displaying 1-12 of 240 results.
LVS 247:2000
standard
LV
Sugars - Methods of analysis - Determination of the loss of mass on drying
9.90 €
LVS 248:2000
standard
LV
Sugars - Methods of analysis - Determination of dry matter (Vacuum oven method)
9.90 €
LVS 249:2000
standard
LV
Sugars - Methods of analysis - Determination of total dry matter (Refractometric method)
9.90 €
LVS 250:2000
standard
LV
Sugars - Methods of analysis - Measurement of reducing sugars expressed as invert sugar (Berlin Institute method)
9.90 €
LVS 251:2000
standard
LV
Sugars - Methods of analysis - Measurement of reducing sugars expressed as invert sugar (Knihht and Allen method)
9.90 €
LVS 252:2000
standard
LV
Sugars - Methods of analysis - Measurement of reducing sugars expressed as invert sugar or dextrose equivalent (Luff -Schoorl method)
11.48 €
LVS 253:2000
standard
LV
Sugars - Methods of analysis - Measurement of reducing sugars expressed as invert sugar (Lane and Eynon constant volume modification)
11.48 €
LVS 254:2000
standard
LV
Sugars - Methods of analysis - Determination of dextrose equivalent (Lane and Eynon constant)
13.08 €
LVS 255:2000
standard
LV
Sugars - Methods of analysis - Determination of sulphated ash
9.90 €
LVS 256:2000
standard
LV
Sugars - Methods of analysis - Determination of polarization
9.90 €
LVS 281:2000
standard
LV
Procedure of measuring the temperature of quick-frozen foodstuffs
9.90 €
LVS 281:2000 /AC:2006
corrigendum
LV
Procedure of measuring the temperature of quick-frozen foodstuffs
0.00 €