67.190 Chocolate

Vegetable fats and oils Determination of cocoa butter equivalents in milk chocolate

Foodstuffs - Detection of food allergens by molecular biological methods - Part 3: Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR

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

Foodstuffs - Detection of food allergens by molecular biological methods - Part 3: Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR

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

Animal and vegetable fats and oils Cocoa butter equivalents in cocoa butter and plain chocolate

Animal and vegetable fats and oils Cocoa butter equivalents in cocoa butter and plain chocolate

Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents (ISO 23275-1:2006)

Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 2: Quantification of cocoa butter equivalents (ISO 23275-2:2006)