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ONR CEN/TS 17083:2017-08
Действует
Foodstuffs - Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS) (CEN/TS 17083:2017)
ONR CEN/TS 16707:2014-11
Действует
Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Polymerase chain reaction (PCR) based screening strategies
ONR CEN/TS 15633-2:2013-05
Действует
Foodstuffs - Detection of food allergens by immunological methods - Part 2: Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection (CEN/TS 15633-2:2013)
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)
ÖNORM EN 15891:2010-11
Действует
Foodstuffs - Determination of deoxynivalenol in cereals, cereal products and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and UV detection
ÖNORM EN 15890:2010-11
Действует
Foodstuffs - Determination of patulin in fruit juice and fruit based purée for infants and young children - HPLC method with liquid/liquid partition cleanup and solid phase extraction and UV detection
ÖNORM EN 15850:2010-05
Действует
Foodstuffs - Determination of zearalenone in maize based baby food, barley flour, maize flour, polenta, wheat flour and cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection
ÖNORM EN 15851:2010-05
Действует
Foodstuffs - Determination of aflatoxin B1 in cereal based foods for infants and young children - HPLC method with immunoaffinity column cleanup and fluorescence detection
Sensory analysis - Methodology - Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012)
Sensory analysis - Methodology - Duo-trio test (ISO 10399:2017)
Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
ÖNORM EN ISO 5492:2009-12
Действует
Sensory analysis - Vocabulary (ISO 5492:2008) (multilingual version: de/en/fr/ru/es)
ÖNORM EN ISO 5495:2016-09
Действует
Sensory analysis - Methodology - Paired comparison test (ISO 5495:2005 + Amd 1:2016) (consolidated version)
ÖNORM EN ISO 8589:2014-11
Действует
Sensory analysis - General guidance for the design of test rooms (ISO 8589:2007 + Amd 1:2014) (consolidated version)
ÖNORM EN ISO 8586:2014-03
Действует
Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012)
Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 1: Requirements for cutlery for the preparation of food (ISO 8442-1:1997)
Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 9: Requirements for ceramic knives (ISO 8442-9:2018)
Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 8: Specification for silver table and decorative holloware (ISO 8442-8:2000)
Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 7: Specification for table cutlery made of silver, other precious metals and their alloys (ISO 8442-7:2000)
Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 6: Lightly silver plated table holloware protected by lacquer (ISO 8442-6:2000)
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