Фильтр :
Стандарт и/или проект находящийся в компетенции ISO/TC 34/SC 6 Секретариата | Этап | ICS |
---|---|---|
Meat and meat products — Determination of ash (Reference method)
|
95.99 | |
Meat and meat products — Determination of total ash
|
90.93 | |
Meat and meat products — Determination of nitrogen content (Reference method)
|
95.99 | |
Meat and meat products — Determination of nitrogen content — Reference method
|
60.60 | |
Meat and meat products — Determination of moisture content
|
95.99 | |
Meat and meat products — Determination of moisture content (Reference method)
|
95.99 | |
Meat and meat products — Determination of moisture content — Reference method
|
60.60 | |
Meat and meat products — Determination of total fat content
|
90.93 | |
Meat and meat products — Determination of free fat content
|
95.99 | |
Meat and meat products — Determination of free fat content
|
90.93 | |
Definitions of living animals for slaughter — Porcines
|
95.99 | |
Meat and meat products — Determination of chloride content — Part 1: Volhard method
|
90.93 | |
Meat and meat products — Determination of chloride content — Part 2: Potentiometric method
|
90.93 | |
Meat and meat products — Determination of chloride content (Reference method)
|
95.99 | |
Meat and meat products — Aerobic count at 30 degrees C (Reference method)
|
95.99 | |
Meat and meat products — Enumeration of micro-organisms — Colony count technique at 30 degrees C (Reference method)
|
95.99 | |
Meat and meat products — Determination of total phosphorus content (Reference method)
|
95.99 | |
Meat and meat products — Measurement of pH (Reference method)
|
95.99 | |
Meat and meat products — Measurement of pH — Reference method
|
90.93 | |
Meat and meat products — Determination of nitrite content (Reference method)
|
90.93 | |
Meat and meat products — Determination of nitrate content (Reference method)
|
90.93 | |
Meat and meat products — Sampling — Part 1: Taking primary samples
|
95.99 | |
Meat and meat products — Sampling and preparation of test samples — Part 1: Sampling
|
95.99 | |
Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examination
|
95.99 | |
Meat and meat products — Determination of L(-)- hydroxyproline content (Reference method)
|
95.99 | |
Meat and meat products — Determination of hydroxyproline content
|
90.93 | |
Meat and meat products — Detection of salmonellae (Reference method)
|
95.99 | |
Meat and meat products — Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli — (Reference method)
|
95.99 | |
Definitions of living animals for slaughter — Bovines
|
95.99 | |
Living animals for slaughter — Vocabulary — Bovines
|
95.99 | |
Definitions of living animals for slaughter — Ovines
|
90.93 | |
Definitions of living animals for slaughter — Horses
|
95.99 | |
Meat and meat products — Determination of glucono-delta-lactone content (Reference method)
|
95.99 | |
Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method
|
95.99 | |
Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method
|
95.99 | |
Meat and meat products — Determination of L-(+)-glutamic acid content — Reference method
|
60.60 | |
Meat and meat products — Detection and enumeration of Enterobacteriaceae (Reference methods)
|
95.99 | |
Meat and meat products — Detection and enumeration of Enterobacteriaceae without resuscitation — MPN technique and colony-count technique
|
95.99 | |
Meat and meat products — Detection of polyphosphates
|
95.99 | |
Meat and meat products — Detection of condensed phosphates
|
60.60 | |
Meat products — Determination of starch content (Reference method)
|
90.93 | |
Meat and meat products — Enumeration of Escherichia coli — Colony count technique at 44 degrees C using membranes
|
95.99 | |
Meat and meat products — Enumeration of Escherichia coli — Colony-count technique at 44 degrees C using membranes
|
95.99 | |
Eggs and egg products — Determination of fipronil and metabolites residues — Liquid chromatography tandem mass spectrometry method
|
60.60 | |
Meat and meat products — Determination of nitrite and nitrate content — Ion chromatography method
|
60.60 | |
Meat and meat products — Determination of chloramphenicol content — Method using liquid chromatography
|
95.99 | |
Meat and meat products — Determination of chloramphenicol content — Reference method
|
60.60 | |
Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography
|
95.99 | |
Meat and meat products — Detection and determination of colouring agents
|
60.60 | |
Meat and meat products — Enumeration of Pseudomonas spp.
|
95.99 | |
Meat and meat products — Enumeration of lactic acid bacteria — Colony-count technique at 30 degrees C
|
95.99 | |
Meat and meat products — Enumeration of lactic acid bacteria — Colony-count technique at 30 degrees C — Technical Corrigendum 1
|
95.99 | |
Meat and meat products — Determination of total phosphorus content — Spectrometric method
|
95.99 | |
Meat and meat products — Determination of starch and glucose contents — Enzymatic method
|
90.93 | |
Determination of paralytic shellfish toxins in bivalve mollusks — HPLC-MS/MS
|
20.98 |
|
Dry-cured ham — Specification
|
40.20 | |
Rapid detection of moisture content in fresh meat — Low-field NMR method
|
40.20 | |
Meat and meat products — Identification of nine animal and plant derived components — LC-MS/MS method
|
20.98 |
|
Quick-frozen coated aquatic products — Specification
|
40.60 | |
Operating procedures of chicken slaughtering
|
40.60 | |
Meat and fish products — Determination of volatile basic nitrogen — Semi-micro nitrogen determination method
|
30.60 |
|
Meat and meat products — Determination of nitrite and nitrate — Continuous flow analysis (CFA) method
|
30.60 |
|
Meat and meat products — Vocabulary
|
60.60 | |
Meat and meat products — Determination of total phosphorous content
|
60.60 | |
Operating procedures of pig slaughtering
|
60.60 | |
Eggs and egg products — Determination of nitroimidazole residues — Liquid chromatography tandem mass spectrometry
|
20.60 |
|
Determination of marker residues of nicarbazin in chicken tissue and eggs by liquid chromatography tandem mass spectrometry method
|
20.60 |
|
Fermented meat products — Specification
|
60.60 | |
Frozen surimi — Specification
|
60.60 | |
Meat, fish and their products — Determination of fluoroquinolones residues content — High performance liquid chromatography-tandem mass spectrometry method
|
20.60 |
|
Meat, fish and their products — Determination of sulfite (sulphite) content — Acid-base titration method
|
20.60 |
|
Meat and meat products — Determination of hydroxyproline content — High performance liquid chromatography method
|
20.60 |
|
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