Food products. Determination of the total nitrogen content by combustion according to Dumas principle and calculation crude protein Cereals, pulses milled cereal products
€316.00
Sensory analysis. Methodology. Paired comparison test
€269.00
Animal and vegetable fats and oils. Determination of Lovibond® colour. Automatic method
€193.00
Animal feeding stuffs. Determination of ash insoluble in hydrochloric acid.
€165.00
Sensory analysis. Methodology. General guidance
Cigarettes. Determination of tobacco specific nitrosamines in mainstream cigarette smoke. Method using LC-MS/MS
Cereal and cereal products. Determination of Besatz in wheat (Triticum aestivum L.), durum wheat (Triticum durum Desf.), rye (Secale cereale L.),triticale (Triticosecale Wittmack spp) and feed barley (Hordeum vulgare L.)
Microbiology of the food chain. Method validation Protocol for factorial interlaboratory nonproprietary methods
€355.00
Foodstuffs. Determination of saxitoxin-group toxins in shellfish. HPLC method using pre-column derivatization with peroxide or periodate oxidation
€374.00
Foodstuffs. Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection
Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
Cream. Determination of fat content. Acido-butyrometric method
Animal feeding stuffs. Methods of sampling and analysis. Determination of T-2 and HT-2 toxins, Deoxynivalenol and Zearalenone, in feed materials and compound feed by LCMS
Sensory analysis. General guidance for the application of sensory analysis in quality control
Cereals and milled cereal products. Determination of the viscosity of flour. Method using an amylograph
