67.050 General methods of tests and analysis for food products

Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - cold vapour technique after pressure digestion

Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis)

Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron and chromium by atomic absorption spectrometry (AAS) after dry ashing

Foodstuffs - Determination of trace elements - Determination of lead, cadmium, chromium and molybdenum by graphite furnace atomic absorption spectrometry (GFAAS) after pressure digestion

Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (AAS) after microwave digestion

Foodstuffs - Determination of vitamin B1 by HPLC

Foodstuffs - Determination of vitamin B1 by HPLC

Foodstuffs - Determination of vitamin B1 by high performance liquid chromatography

Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with postcolumn derivatization and immunoaffinity column clean-up

Foodstuffs - Determination of aflatoxin B<(Index)1> and the sum of aflatoxin B<(Index)1>, B<(Index)2>, G<(Index)1> and G<(Index)2> in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup

Foodstuffs - Determination of vitamin C by HPLC

Foodstuffs - Determination of vitamin K1 by HPLC