Фильтр :
Стандарт и/или проект находящийся в компетенции ISO/TC 34/SC 6 Секретариата Этап ICS
Meat and meat products — Determination of ash (Reference method)
95.99
Meat and meat products — Determination of total ash
90.93
Meat and meat products — Determination of nitrogen content (Reference method)
95.99
Meat and meat products — Determination of nitrogen content — Reference method
60.60
Meat and meat products — Determination of moisture content
95.99
Meat and meat products — Determination of moisture content (Reference method)
95.99
Meat and meat products — Determination of moisture content — Reference method
60.60
Meat and meat products — Determination of total fat content
90.93
Meat and meat products — Determination of free fat content
95.99
Meat and meat products — Determination of free fat content
90.93
Definitions of living animals for slaughter — Porcines
95.99
Meat and meat products — Determination of chloride content — Part 1: Volhard method
90.93
Meat and meat products — Determination of chloride content — Part 2: Potentiometric method
90.93
Meat and meat products — Determination of chloride content (Reference method)
95.99
Meat and meat products — Aerobic count at 30 degrees C (Reference method)
95.99
Meat and meat products — Enumeration of micro-organisms — Colony count technique at 30 degrees C (Reference method)
95.99
Meat and meat products — Determination of total phosphorus content (Reference method)
95.99
Meat and meat products — Measurement of pH (Reference method)
95.99
Meat and meat products — Measurement of pH — Reference method
90.93
Meat and meat products — Determination of nitrite content (Reference method)
90.93
Meat and meat products — Determination of nitrate content (Reference method)
90.93
Meat and meat products — Sampling — Part 1: Taking primary samples
95.99
Meat and meat products — Sampling and preparation of test samples — Part 1: Sampling
95.99
Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examination
95.99
Meat and meat products — Determination of L(-)- hydroxyproline content (Reference method)
95.99
Meat and meat products — Determination of hydroxyproline content
90.93
Meat and meat products — Detection of salmonellae (Reference method)
95.99
Meat and meat products — Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli — (Reference method)
95.99
Definitions of living animals for slaughter — Bovines
95.99
Living animals for slaughter — Vocabulary — Bovines
95.99
Definitions of living animals for slaughter — Ovines
90.93
Definitions of living animals for slaughter — Horses
95.99
Meat and meat products — Determination of glucono-delta-lactone content (Reference method)
95.99
Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method
95.99
Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method
95.99
Meat and meat products — Determination of L-(+)-glutamic acid content — Reference method
60.60
Meat and meat products — Detection and enumeration of Enterobacteriaceae (Reference methods)
95.99
Meat and meat products — Detection and enumeration of Enterobacteriaceae without resuscitation — MPN technique and colony-count technique
95.99
Meat and meat products — Detection of polyphosphates
95.99
Meat and meat products — Detection of condensed phosphates
60.60
Meat products — Determination of starch content (Reference method)
90.93
Meat and meat products — Enumeration of Escherichia coli — Colony count technique at 44 degrees C using membranes
95.99
Meat and meat products — Enumeration of Escherichia coli — Colony-count technique at 44 degrees C using membranes
95.99
Eggs and egg products — Determination of fipronil and metabolites residues — Liquid chromatography tandem mass spectrometry method
60.60
Meat and meat products — Determination of nitrite and nitrate content — Ion chromatography method
60.60
Meat and meat products — Determination of chloramphenicol content — Method using liquid chromatography
95.99
Meat and meat products — Determination of chloramphenicol content — Reference method
60.60
Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography
95.99
Meat and meat products — Detection and determination of colouring agents
60.60
Meat and meat products — Enumeration of Pseudomonas spp.
95.99
Meat and meat products — Enumeration of lactic acid bacteria — Colony-count technique at 30 degrees C
95.99
Meat and meat products — Enumeration of lactic acid bacteria — Colony-count technique at 30 degrees C — Technical Corrigendum 1
95.99
Meat and meat products — Determination of total phosphorus content — Spectrometric method
95.99
Meat and meat products — Determination of starch and glucose contents — Enzymatic method
90.93
Determination of paralytic shellfish toxins in bivalve mollusks — HPLC-MS/MS
20.99
Dry-cured ham — Specification
40.00
Rapid detection of moisture content in fresh meat — Low-field NMR method
40.00
Meat and meat products — Identification of nine animal and plant derived components — LC-MS/MS method
20.60
Quick-frozen coated aquatic products — Specification
40.20
Operating procedures of chicken slaughtering
40.20
Meat and fish products — Determination of volatile basic nitrogen — Semi-micro nitrogen determination method
20.60
Meat and meat products — Determination of nitrite and nitrate — Continuous flow analysis (CFA) method
20.60
Meat and meat products — Vocabulary
60.60
Meat and meat products — Determination of total phosphorous content
60.60
Operating procedures of pig slaughtering
60.60
Eggs and egg products — Determination of nitroimidazole residues — Liquid chromatography tandem mass spectrometry
20.20
Determination of marker residues of nicarbazin in chicken tissue and eggs by liquid chromatography tandem mass spectrometry method
20.20
Fermented meat products — Specification
60.60
Frozen surimi — Specification
60.60
Meat, fish and their products — Determination of fluoroquinolones residues content — High performance liquid chromatography-tandem mass spectrometry method
20.20
Meat, fish and their products — Determination of sulfite (sulphite) content — Acid-base titration method
20.20
Meat and meat products — Determination of hydroxyproline content — High performance liquid chromatography method
20.20

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