Приказано 41-60 од 63 ставке.
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prBAS ISO 22002-100:2026
Prerequisite programmes on food safety — Part 100: Requirements for the food, feed and packaging supply chain		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 22002-2:2026
Prerequisite programmes on food safety — Part 2: Catering		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 22002-4:2026
Prerequisite programmes on food safety — Part 4: Food packaging manufacturing		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 22002-5:2026
Prerequisite programmes on food safety — Part 5: Transport and storage		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 22002-6:2026
Prerequisite programmes on food safety — Part 6: Feed and animal food production		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 22002-7:2026
Prerequisite programmes on food safety — Part 7: Retail and wholesale		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 23719:2026
Cereals and cereal products — Determination of 17 mycotoxins by ultra-high-performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS)		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 23983:2026
Food products — Characteristics of fresh and dry baker’s yeast		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 24557:2026
Pulses — Determination of moisture content — Air-oven method		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 29981:2026
Milk products — Enumeration of bifidobacteria — Colony-count technique		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 3632-1:2026
Spices — Saffron (Crocus sativus L.) — Part 1: Specification		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 4112:2026
Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 5132:2026
Animal and vegetable fats and oils — High-performance liquid chromatography (HPLC) analysis of phenolic antioxidants		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 5354-1:2026
Molecular biomarkers — Detection of DNA in cotton used for textile production — Part 1: Extraction of DNA from cotton, cottonseed and raw materials derived therefrom		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 6639-1:2026
Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 6639-2:2026
Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 6639-4:2026
Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 6900:2026
Dried red jujubes — Specification and test methods		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 8700:2026
Plant-based foods and food ingredients — Definitions and technical criteria for labelling and claims		10.99BAS/TC 4313.11.202510.03.2026
prBAS ISO 9116:2026
Green coffee — Guidance on methods of specification		10.99BAS/TC 4313.11.202510.03.2026