Items starting with P Files

Pros30

  • Statistical Evaluation of Results from Quantitative Microbiological Methods

Pros28

  • Guidelines for reporting sensory data

Pros1

  • Calibration and performance checking of laboratory balances (NMKL Procedures No. 1, 2005)

Pros9

  • Evaluation of method bias using certified reference materials. (NMKL Procedure No. 9, 2007)

Pros8

  • Measurement of uncertainty in quantitative microbiological examination of foods (NMKL Procedure No. 8, 2008)

Pros7

  • Checking of UV/VIS spectrophotometers (NMKL Procedure No 7, 1998)

Pros31

  • Guidelines for sensory evaluation of bread (NMKL Procedure No. 31)

Pros27

  • Measurement uncertainty in sensory analysis (NMKL Procedure No 27, 2013)

Pros29

  • Guidelines for sensory analysis of meat and meat products (NMKL Procedure No. 29)

Pros26

  • Control and internal calibration of thermometers and temperature control on microbiological laboratories
  • Control and internal calibration of thermometers and temperature control on microbiological laboratories

Pros25

  • Recovery information in analytical measurement (NMKL Procedure No. 25, 2012)
  • Recovery information in analytical measurement

Pros24

  • Guidelines for quality assurance for food chemical laboratories (NMKL Procedure No. 24, 2010)

Pros23

  • Guide on quality assurance in microbiological laboratories (NMKL Procedure No. 23, 2008)

Pros22

  • Considerations regarding evaluation of immunochemical test kits for food analysis. (NMKL Procedure No. 22, 2008)

Pros21

  • Guide for sensory analysis of fish and shellfish (NMKL Procedure No. 21, 2008, 2nd Ed. 2016)
  • Kalan ja äyriäisten aistinvaraisen arvioinnin opas (NMKL Procedure No. 21, 2008, 2nd Ed. 2016)
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