Приказано 41-60 од 64 ставке.
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prBAS ISO 24382:2025
Bee pollen — Specifications		00.99BAS/TC 4311.11.202420.11.2024
prBAS ISO 24583:2025
Quantitative nuclear magnetic resonance spectroscopy — Purity determination of organic compounds used for foods and food products — General requirements for 1H NMR internal standard method		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 29842:2025
Sensory analysis — Methodology — Balanced incomplete block designs		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 4214:2025
Milk and milk products — Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 5553:2025
Meat and meat products — Detection of condensed phosphates		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 5642:2025
Tea polyphenol extracts — Definition and basic requirements		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 5644:2025
Porcelain Tableware — Specification and test method		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 5671:2025
Spices and condiments — Dried chive (Allium schoenoprasum L.), cut and ground — Specification		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 7102:2025
Infant formula — Determination of β-galactooligosaccharides — Ultra high performance liquid chromatography (UHPLC) with fluorescence detection after pre-column derivatization		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 7124:2025
Eggs and egg products — Determination of fipronil and metabolites residues — Liquid chromatography tandem mass spectrometry method		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 7158:2025
Meat and meat products — Determination of nitrite and nitrate content — Ion chromatography method		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 7251/A1:2025
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique — Amendment 1: Inclusion of performance testing of culture media and reagents		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 7927-1:2025
Spices and condiments — Fennel seed, whole or ground — Part 1: Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 7927-2:2025
Spices and condiments — Fennel seed, whole or ground — Part 2: Sweet fennel seed specification (Foeniculum vulgare var. panmorium)		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 9232/A1:2025
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media and reagents		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO 937:2025
Meat and meat products — Determination of nitrogen content — Reference method		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO/TS 15213-3:2025
Microbiology of the food chain — Horizontal method for the detection and enumeration of Clostridium spp. — Part 3: Detection of Clostridium perfringens		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO/TS 16465:2025
Animal and vegetable fats and oils — Determination of phthalates in vegetable oils		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO/TS 17996:2025
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate		10.99BAS/TC 4321.11.202420.03.2025
prBAS ISO/TS 20224-10:2025
Molecular biomarker analysis — Detection of animal-derived materials in foodstuffs and feedstuffs by real-time PCR — Part 10: Duck DNA detection method		10.99BAS/TC 4321.11.202420.03.2025