Methods of test for spices and condiments Determination volatile organic sulphur compounds in dehydrated garlic
€165.00
Non-fatty food. Determination of N-methylcarbamate residues HPLC-method with SPE clean-up
€193.00
Foodstuffs. Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products. High-performance liquid chromatographic method
€269.00
Specification for non-returnable wooden trays for tomatoes
Specification for non-returnable multi-ply paper sacks for loose ware potatoes
Specification for non-returnable fibreboard tomato trays
Specification for dehydrated garlic
Specification for dehydrated onion
Foodstuffs. Determination of trace elements. Determination of tin in fruit and vegetables preserved in cans by flame atomic absorption spectrometry (AAS)
€404.00
Fruit and vegetable products. Determination of soluble solids. Refractometric method
Fruit and vegetable products. Determination of ash insoluble in hydrochloric acid
Fruit and vegetable products. Determination of mineral impurities content
Fruits, vegetables and derived products. Determination of arsenic content. Method using hydride generation atomic absorption spectrometry
Fruit and vegetable products. Determination of tin content. Method using flame atomic absorption spectrometry
Fruits, vegetables and derived products. Determination of cadmium content Method using graphite furnace atomic absorption spectrometry
