Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind (ISO 9233-1:2018)
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) of sugars from fruits juices - Method using isotope ratio mass spectrometry
Fruit and vegetable juices - Determination of the stable oxygen isotope ratio (18 O/16 O) of water from fruits juices - Method using isotope ratio mass spectrometry
Fruit and vegetable juices - Determination of the stable hydrogen isotope ratio (2H/1H) of water from fruits juices - Method using isotope ratio mass spectrometry
Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) in the pulp of fruit juices - Method using isotope ratio mass spectrometry
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)
Foodstuffs - Detection of food allergens by immunological methods - Part 3: Quantitative determination of hazelnut with an enzyme immunoassay using polyclonal antibodies and Lowry protein detection (CEN/TS 15633-3:2012)
Foodstuffs - Detection of food allergens by molecular biological methods - Part 3: Hazelnut (Corylus avellana) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR
Foodstuffs - Detection of food allergens by molecular biological methods - Part 4: Peanut (Arachis hypogaea) - Qualitative detection of a specific DNA sequence in chocolate by real-time PCR
Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR (CEN/TS 15634-5:2016)
Foodstuffs - HPLC method for the determination of xanthophylls in fish flesh - Part 1: Determination of astaxanthin and canthaxanthin (CEN/TS 16233-1:2011)
