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Número de resultados: 141

UNE-EN 15634-2:2020  UNE

Estado: Vigente / 2020-07-22

Productos alimenticios. Detección de alérgenos alimentarios mediante métodos de biología molecular. Parte 2: Apio (Apium graveolens). Detección de una secuencia específica de ADN en salchichas cocidas mediante PCR en tiempo real.

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE-EN 12014-3:2006  UNE

Estado: Vigente / 2020-01-01

Productos alimenticios. Determinación del contenido de nitratos y/o nitritos. Parte 3: Determinación espectrométrica del contenido de nitratos y nitritos en productos cárnicos tras reducción enzimática del nitrato a nitrito.

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE-EN 12014-4:2006  UNE

Estado: Vigente / 2020-01-01

Productos alimenticios. Determinación del contenido de nitratos y/o nitritos. Parte 4: Método por cromatografía iónica (CI) para la determinación del contenido de nitratos y nitritos en productos cárnicos.

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE-CEN/TS 15634-5:2016  UNE

Estado: Vigente / 2020-01-01

Productos alimenticios. Determinación de alergenos alimentarios mediante métodos biológicos moleculares. Parte 5: Mostaza (Sinapis alba) y soja (Glycine max). Determinación cualitativa de una secuencia específica de ADN en salchichas mediante PCR en tiempo real. (Ratificada por AENOR en agosto de 2016.)

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE-EN ISO 13720:2011  UNE

Estado: Vigente / 2011-02-23

Carne y productos cárnicos. Recuento de Pseudomonas spp. presuntas. (ISO 13720:2010)

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE 34552-2:1972  UNE

Estado: Vigente / 1972-10-15

Métodos de ensayo de carnes y productos cárnicos. Determinación de la humedad.

CTN 34 PRODUCTOS ALIMENTARIOS

UNE 175001-4:2005  UNE

Estado: Vigente / 2005-12-14

Calidad de servicio para pequeño comercio. Parte 4: Requisitos para carnicerías y charcuterías

CTN 175 COMERCIO MINORISTA

ISO 1442:1997  ISO

Estado: Vigente / 1997-01-22

Meat and meat products -- Determination of moisture content (Reference method)

ISO 1443:1973  ISO

Estado: Vigente / 1973-04-01

Meat and meat products -- Determination of total fat content

ISO 937:1978  ISO

Estado: Vigente / 1978-12-01

Meat and meat products -- Determination of nitrogen content (Reference method)

ISO 13720:2010  ISO

Estado: Vigente / 2010-08-25

Meat and meat products -- Enumeration of presumptive Pseudomonas spp.

ISO 13496:2000  ISO

Estado: Vigente / 2000-03-02

Meat and meat products -- Detection of colouring agents -- Method using thin-layer chromatography

ISO 2917:1999  ISO

Estado: Vigente / 1999-12-16

Meat and meat products -- Measurement of pH -- Reference method

ISO 4134:1999  ISO

Estado: Vigente / 1999-11-25

Meat and meat products -- Determination of L-(+)- glutamic acid content -- Reference method

ISO 13965:1998  ISO

Estado: Vigente / 1998-09-17

Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method

ISO 13493:1998  ISO

Estado: Vigente / 1998-09-03

Meat and meat products -- Determination of chloramphenicol content -- Method using liquid chromatography

ISO 936:1998  ISO

Estado: Vigente / 1998-07-30

Meat and meat products -- Determination of total ash

ISO 13730:1996  ISO

Estado: Vigente / 1996-12-26

Meat and meat products -- Determination of total phosphorus content -- Spectrometric method

ISO 1841-1:1996  ISO

Estado: Vigente / 1996-06-27

Meat and meat products -- Determination of chloride content -- Part 1: Volhard method

ISO 1841-2:1996  ISO

Estado: Vigente / 1996-06-27

Meat and meat products -- Determination of chloride content -- Part 2: Potentiometric method

ISO 1444:1996  ISO

Estado: Vigente / 1996-04-04

Meat and meat products -- Determination of free fat content

ISO 3496:1994  ISO

Estado: Vigente / 1994-08-25

Meat and meat products -- Determination of hydroxyproline content

ISO 5553:1980  ISO

Estado: Vigente / 1980-09-01

Meat and meat products -- Detection of polyphosphates

ISO 5554:1978  ISO

Estado: Vigente / 1978-06-01

Meat products -- Determination of starch content (Reference method)

ISO 3091:1975  ISO

Estado: Vigente / 1975-09-01

Meat and meat products -- Determination of nitrate content (Reference method)

ISO 2918:1975  ISO

Estado: Vigente / 1975-09-01

Meat and meat products -- Determination of nitrite content (Reference method)

ISO 2294:1974  ISO

Estado: Vigente / 1974-04-01

Meat and meat products -- Determination of total phosphorus content (Reference method)

DIN EN 17251:2020-08  DIN

Estado: Active / 2020-08

Foodstuffs - Determination of ochratoxin A in pork meat and derived products by IAC clean-up and HPLC-FLD; German version EN 17251:2020

DIN EN 15634-2:2019-12  DIN

Estado: Active / 2019-12

Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Detection of a specific DNA sequence in cooked sausages by real-time PCR; German version EN 15634-2:2019

DIN 10164-2:2019-06  DIN

Estado: Active / 2019-06

Microbiological examination of meat and meat products - Determination of Enterobacteriaceae - Part 2: Drop plating method

DIN 10164-1:2019-06  DIN

Estado: Active / 2019-06

Microbiological examination of meat and meat products - Determination of Enterobacteriaceae - Part 1: Spatula method (reference method)

DIN 10106:2017-04  DIN

Estado: Active / 2017-04

Microbiological analysis of meat and meat products - Determination of Enterococcus faecalis and Enterococcus faecium - Spatula method (reference method)

DIN CEN/TS 15634-5:2016-11;DIN SPEC 10701-4:2016-11  DIN

Estado: Active / 2016-11

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; German version CEN/TS 15634-5:2016

DIN 10109:2016-05  DIN

Estado: Active / 2016-05

Microbiological analysis of meat and meat products - Determination of aerobic grown latic acid bacteria - Spatula method

DIN EN 12014-4:2005-08  DIN

Estado: Active / 2015-08

Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion-exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products; German version EN 12014-4:2005

DIN EN 12014-3:2005-08  DIN

Estado: Active / 2015-08

Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite; German version EN 12014-3:2005

DIN SPEC 10532:2012-02  DIN

Estado: Active / 2012-02

Food hygiene - Supplementary inspection of meat and meat products

DIN EN ISO 13720:2010-12  DIN

Estado: Active / 2010-12

Meat and meat products - Enumeration of presumptive Pseudomonas spp. (ISO 13720:2010); German version EN ISO 13720:2010

DIN 10103:1993-08  DIN

Estado: Active / 1993-08

Microbiological analysis of meat and meat products; determination of mesophilic sulfite reducting clostridia; method with poured plates (reference method)

DIN 10102:1988-06  DIN

Estado: Active / 1988-06

Microbiological analysis of meat and meat products; detection of clostridium botulinum and botulinum toxin

BS EN 17251:2020  BSI

Estado: Definitive / 2020-01-24

Foodstuffs. Determination of ochratoxin A in pork meat and derived products by IAC clean-up and HPLC-FLD

BS EN 15634-2:2019  BSI

Estado: Definitive / 2019-10-11

Foodstuffs. Detection of food allergens by molecular biological methods. Celery (Apium graveolens). Detection of a specific DNA sequence in cooked sausages by real-time PCR

18/30371914 DC  BSI

Estado: Definitive / 2018-05-15

BS EN 17251. Foodstuffs. Determination of ochratoxin A in pork meat and derived products by high performance liquid chromatography with fluorescence detection (HPLC-FLD)

BS ISO 13722:2017  BSI

Estado: Definitive / 2017-09-18

Microbiology of the food chain. Enumeration of <i>Brochothrix</i> spp. Colony-count technique

PD CEN/TS 15634-5:2016  BSI

Estado: Confirmed / 2016-07-31

Foodstuffs. Detection of food allergens by molecular biological methods. Mustard (Sinapis alba) and soya (Glycine max). Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR

BS EN ISO 13720:2010  BSI

Estado: Confirmed / 2010-09-30

Meat and meat products. Enumeration of presumptive Pseudomonas spp.

BS EN 12014-3:2005  BSI

Estado: Confirmed / 2005-06-30

Foodstuffs. Determination of nitrate and/or nitrite content. Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite

BS EN 12014-4:2005  BSI

Estado: Confirmed / 2005-06-30

Foodstuffs. Determination of nitrate and/or nitrite content. Ion-exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products

BS 4401-17:1998, ISO 13493:1998  BSI

Estado: Under Review / 1998-11-15

Methods of test for meat and meat products. Determination of chloramphenicol content (liquid chromatographic method)

BS 4401-18:1998, ISO 13965:1998  BSI

Estado: Confirmed / 1998-11-15

Methods of test for meat and meat products. Determination of starch and glucose contents (enzymatic method)

Número de resultados: 141

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